Rainbow Cone, an iconic scoop shop on Chicago’s south side, has been serving up tall cones since 1926. The Rainbow Cone booth is a staple at Taste of Chicago festival, giving their namesake ice cream treat fame well beyond the south side of the city.
There are 5 frozen flavors in a Rainbow Cone. Each one is scraped onto the next in a downward pulling motion with a utensil that most closely resembles a wide spackle knife. A finished cone showcases each sloping color of ice cream, proudly rising up to meet its name. So what comprises a rainbow cone? The combination of flavors is quite unique, and might surprise you:
It starts with a base of chocolate ice cream, followed by pretty pink strawberry, with signature Palmer House vanilla (vanilla with toasted walnuts and cherries) at the center, creamy green pistachio, and vibrant orange sherbet topping it all off. Does that sound weird to you? Does it seem gross? If you break it down a little bit, you’ll see that each flavor compliments another. Chocolate goes well with strawberry. It goes well with pistachio, and also with orange. Same thing with strawberry. It’s refreshing with orange, great will pistachio, and a natural with Palmer House vanilla. When you put them all together and take a big lick from bottom to top, getting a little taste of each flavor all at once, it works. It just works. I suspect that it goes back to each flavor being great with the other flavors in a one-on-one basis, but let’s not over think it. Maybe it just tastes great because it is so fun to eat an ice cream cone that looks like a rainbow. I took liberties and topped mine with whipped cream and rainbow sprinkles (what else?).
And what the heck is Palmer House vanilla, anyway? Well, the Palmer House is a stately and well-preserved old hotel in Chicago, and Rainbow Cone pays homage by mixing toasty walnuts and maraschino cherries into vanilla ice cream.
If your ice cream consumption spikes dramatically during the summer months, while your inclination to turn on the oven plummets, then this no-bake ice cream cake should be at the top of your to-do list. It’s perfect for summer birthdays, pool parties, outdoor meals, and even random Wednesday nights when it is hotter than you-know-what.
It is not coincidental that I’ve posted this entry on National Pride Day. Love, respect, and ice cream! I’m off to the parade!
Rainbow Cone Ice Cream Cake
This recipe is sized perfectly for an 8 inch round springform pan. If you use a larger pan, consider using a little more than 1 pint of each flavor, as the layers will be very thin. Also note that most inexpensive ice creams are largely air. Thawing them and then spreading them into the pans will cause the ice cream to lose a lot of volume, as the air is knocked out. Splurge for the good stuff for this ice cream cake - you won’t regret it!
12 Oreo cookies, finely crushed
2 tablespoons butter, melted
1 pint chocolate ice cream
1 pint strawberry ice cream
1 pint vanilla ice cream
1/3 cup walnuts, toasted
1/3 cup (about 1/2 of a 10 oz. jar) maraschino cherries, stems removed and roughly chopped
1 pint pistachio ice cream
1 pint orange sherbet
1/2 cup whipped cream
1 tablespoon confectioners’ sugar
Secure the base and the sides of a springform pan by closing the hinge. Pour crushed cookies and melted butter into pan and stir until crumbs are evenly moistened. Press firmly and evenly into the bottom of the pan using the flat bottom of a pint glass. Freeze for 30 minutes.
While the crust is chilling, place chocolate ice cream on the counter top to soften. When ice cream is partially thawed, and somewhat pliable (about 30 minutes), gently spread it into an even layer over the cookie crust. Return to the freezer to firm up, at least 30 minutes.
Place strawberry ice cream in the counter top to soften. When ice cream is partially thawed and somewhat pliable (about 30 minutes), gently spread it into an even layer over the cookie crust. Return to the freezer to firm up, at least 30 minutes
Thaw the vanilla cream until it is somewhat pliable and then mash in the walnuts and chopped cherries with a spoon. Spread into an even layer over the strawberry ice cream. Return to the freezer to firm up, at least 30 minutes.
Repeat the thawing, spreading, and freezing process with the pistachio ice cream, and finally the orange sherbet. Freeze until completely solid, at least 3 hours, before cutting.
Just before serving, whip cream with confectioners’ sugar to soft peaks. Pipe onto top of cake and garnish with Rainbow Sprinkles and serve immediately. For clean slices, dip knife in hot water between each cut to warm blade, dry with towel, and cut ice cream cake.