Servings: 8

Weight Watcher Smart Points: 32

Preparation Time: 390 Minutes

Cooking Time: 0 Minutes

Ready In: 390 Minutes


  • 14 pizzelle (thin Italian waffle cookies) or thin butter cookies
  • 1/2 cup dulce de leche or caramel sauce
  • 1 quart chocolate ice cream, slightly softened
  • 3/4 cup chocolate fudge sauce
  • 1/2 teaspoon flaky sea salt
  • 5 sugar cones
  • 1/4 cup toffee bits
  • Unsalted butter, softened, for the pan
  • 1 quart vanilla-caramel swirl ice cream, slightly softened


  1. Directions Cut a 24-by-6-inch strip of parchment paper
  2. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface
  3. Spread 1/4 cup fudge sauce over the cookies.Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered
  4. Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 teaspoon sea salt
  5. Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface.Spread 1/4 cup fudge sauce over the pizzelle cookies
  6. Top with scoops of the remaining vanilla-caramel and chocolate ice cream
  7. Drizzle with the remaining 1/4 cup each dulce de leche and fudge sauce and sprinkle with the remaining 1/4 teaspoon sea salt
  8. Arrange the ice cream cones, point-side up, on top
  9. Freeze until firm, at least 6 hours or overnight.Remove the side of the springform pan and the parchment
  10. Press the toffee bits into the side of the cake
  11. Serve immediately or freeze for up to 2 days.Photograph by Kana Okada

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