Ice Cream Cake "Waffle Cone"

Ingredients:

• 2 liters of strawberry ice cream
• 12 waffle cones
• 4 tablespoons melted salted butter
• 170 g of white chocolate
• 1 tbsp. l. coconut oil
• 3 tbsp. multi-colored sprinkles
• 1 cup chopped fresh strawberries
• 1/4 cup strawberry sauce

Preparation:

1. Preheat oven to 175°C.
2. Using an ice cream scoop, scoop three large scoops of ice cream onto a plate. Place the plate in the freezer along with the remaining ice cream.
3. Place 9 waffle cones in the bowl of a food processor. Process until fine crumbs form, with some larger pieces remaining. Stir in the melted butter until smooth. Press the mixture into the bottom of a 22 cm (9.5 in) nonstick springform pan. Bake for 5 minutes. Let cool completely, about 10 minutes.
4. Remove the remaining ice cream from the freezer to soften slightly.
5. Meanwhile, place the white chocolate and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals until melted and smooth. Dip the top quarter of each of the remaining three waffle cones into the white chocolate glaze, then sprinkle with about 2 tablespoons of sprinkles. Place the cones, decorated side down, in champagne flutes to set. You can also set them on waxed paper.
6. Spoon the softened ice cream onto the cake and spread it evenly. Top with sliced ​​strawberries and gently press into the ice cream. Drizzle the cake with white chocolate glaze. Sprinkle with the remaining spoonful of sprinkles.
7. Remove the ice cream scoops from the freezer and place them in the center of the cake. Top each scoop with an inverted, decorated cone; be sure to angle the cones so they don't rest vertically on the scoops. Place the cake in the freezer and let it set for at least 2 hours.
8. When the cake is ready to serve, run a sharp knife around the edge to loosen it from the pan. Remove the cake from the pan, slice, and serve drizzled with strawberry sauce.