Bake your cake layers if needed and allow them to cool completely. Chill the layers for 30–60 minutes before decorating for easier frosting and better stability.

Melt white candy melts in 30-second intervals, stirring until smooth.

Dip the rim of the sugar cone into the melted candy, then roll in sprinkles or mini chocolate chips. Set aside to dry completely.

Slightly warm the Rice Krispy treats and press them together to form a rounded “scoop.” Use 2 treats for a smaller scoop or 4 for a dramatic look. Lightly grease your hands if needed. Let the scoop cool and firm up.

Spread a thick layer of buttercream on the cake board to act as glue.

Place the first cake layer on top, fill with buttercream and sprinkles if desired, then stack the second layer on top.

Cover the cake with buttercream, smoothing the sides and top with an offset spatula. For sharp edges, place a second cake board on top of the cake, smooth the sides, then freeze for 15–20 minutes. Remove the top board and finish frosting the top.

While the frosting is still soft, press sprinkles around the bottom edge of the cake over a parchment-lined baking sheet.

Melt colored candy melts in 30-second intervals, stirring well. If too thick, add ½–1 teaspoon coconut oil or shortening to thin. Keep the drip warm, not hot.

Place the Rice Krispy scoop in the center of the cake. Spoon melted candy melts over the scoop, letting it drip naturally. Add a small amount of melted chocolate or buttercream inside the cone and place it upside down on top of the scoop.

Pour remaining melted candy into a piping bag. Snip a small hole at the tip and pipe around the edges of the cake, turning the cake slowly on the turntable to create a natural drip. Fill any gaps between the drip and the “melted ice cream” on top as needed.