Ice Cream Castle

• 2 quarts Neapolitan ice cream, slightly softened
• 4 scoops vanilla ice cream
• 2 1/2 cups heavy cream
• None None Red food color
• 8 None ice cream cone cups
• 4 oz pink wafer biscuits
• 4 None mini ice cream cones
• 4 None toothpicks
• 16 None white mini marshmallows
• None None Sugar flowers, to decorate

1. Place a 10-inch square cake board and a small baking pan lined with parchment paper in the freezer for 30 mins.
2. Turn Neapolitan ice cream onto chilled cake board. Using a 1 1/2-inch round cutter, trim 1 inch off each corner, to create space for cone towers. Freeze for 1 hour.
3. Scoop 4 large rounds of vanilla ice cream onto chilled pan. Freeze.
4. Beat cream in a large bowl with an electric mixer to soft peaks. Beat in food color until tinted pink. Working quickly, use a spatula to spread cream over sides and top of ice cream cake. Position 2 stacked cone cups in each corner. Freeze for 1 hour.
5. Cut 2 wafers in half diagonally, to create 4 flags. Insert a toothpick into tip of each mini cone. Carefully thread flags onto toothpicks. Trim 3 wafers to create a door shape. Cut wafers into squares for turrets. Arrange on cake as shown. Place mini marshmallows between turrets. Press flowers onto cake to decorate and to create a path on board. Freeze until ready to serve.
6. Top cone towers with frozen ice cream scoops and mini cone flags.

cream, vanilla ice cream, heavy cream, red food color, cones, toothpicks, white mini, sugar flowers

Taken from recipes-plus.com/api/v2.0/recipes/34822 (may not work)