Ice Cream Cone Cake

• 4 liters neapolitan ice cream
• 2 liters mint chocolate chip ice cream
• 2 tablespoons icing sugar
• 16 ice cream cones (cup type)

1. Using an ice cream scoop place scoops of strawberry ice cream into 4 ice cream cones and place on a tray and then freeze.
2. Place vanilla icecream into 4 cones and then place in the freezer.
3. Repeat with the chocolate and mint chocolate chip ice cream.
4. Combine icing sugar and 1 to 2 teaspoons warm water in a small bowl and stir until a thick firm icing forms and spoon a little icing onto the base of each ice cream cone to hold cones in place on serving platter or tray.
5. Arrange the cones alternating the colours on a large platter (about 30cm square).
6. Return to freezer until the ice cream cone cake is ready to serve.
7. Tie a wide satin ribbon around the icecream cones to decorate cake securing with a bow and serve.

cream, liters mint chocolate chip ice cream, icing sugar, cones

Taken from www.food.com/recipe/ice-cream-cone-cake-440886 (may not work)