Ingredients

• 5 oz. sugar or waffle cones
• 6 Tbsp. butter, melted
• 1 cup prepared chocolate sauce
• 1 quart vanilla ice cream, softened
• 1 cup prepared caramel sauce
• 3/4 cup heavy cream
• 2 Tbsp. granulated sugar
• 1/2 tsp. vanilla extract
• Shaved chocolate for garnish

Directions

1. In a food processor, finely grind sugar or waffle-cones. In a large mixing bowl combine ground cones and butter. Press crumb mixture into the bottom of a 9 1/4-inch spring foam pan. Freeze for 30 minutes.
2. Heat chocolate sauce just until spreadable. Spread chocolate sauce over crust. Freeze until set, about 15 minutes.
3. Heat caramel sauce just until spreadable. Spread caramel sauce over vanilla ice cream. Freeze for another 30 minutes, or until set.
4. In a bowl, combine heavy cream, sugar and vanilla extract and whip until soft peaks form. Spread whipped cream over cake, cover and freeze for 6 hours or up to 2 days. Garnish with shaved chocolate before serving.

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