Chicago Rainbow Ice Cream Cone
A five-flavor stacked scoop of ice cream layered into one cone, a Chicago South Side specialty dating back nearly a century.
- Prep
- 30 min
- Cook
- 0 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Loaf pan
- •Ice cream scoop
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 17
- carbs
- 42
- protein
- 5
- calories
- 340
Instructions
- 1
Let all five ice creams and sherbet sit on the counter until slightly soft. This makes them easier to spread.
- 2
Line a loaf pan with plastic wrap so you can easily lift the ice cream out later.
- 3
Spread the chocolate ice cream in an even layer on the bottom. Freeze for 20 minutes until firm.
- 4
Spread the strawberry ice cream on top. Freeze briefly until firm.
- 5
Spread the cherry-walnut ice cream, freeze briefly, then add the pistachio layer and freeze again.
- 6
Spread the orange sherbet on top as the final layer.
- 7
Freeze the layered block for at least 4 hours, or overnight, until completely solid.
- 8
Cut a slice across the block and press it into a wafer cone so all five colors show. Serve immediately.
Chef's tips
Work quickly and freeze between layers so the colors stay neat. Dip your knife in hot water to cut clean slices.
Storage
Keep the layered block frozen for up to 2 weeks.
Reheating
Not applicable; serve frozen.
Common mistakes to avoid
- •Skipping the freezer time between layers, which makes the colors mix together
- •Letting the ice cream melt too much before spreading
Serving suggestions
Cooked Chicago Rainbow Ice Cream Cone?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Illinois
Cooking that shares the same kitchen and pantry.
