This Fudge Swirled Waffle Cone Ice Cream contains just 5 total ingredients! The vanilla ice cream base is swirled with fudge and packed with chocolate covered waffle cone pieces.
Quick Tips
- Toss the waffle cone pieces in chocolate and allow the chocolate to harden. This keeps the waffle cone crisp! If you tossed non-coated waffle cone pieces in the ice cream, they would become soggy.
- This recipe perfectly fills a 7-cup food storage container or a regular size (9″x 5″x 3″) loaf pan
- Allow the fudge to cool for a few minutes before spooning and then swirling it into the ice cream
Equipment
- Stand or hand mixer
- 7 cup storage container or loaf pan (to store the ice cream)
- Measuring cups and spoons
- Mixing bowls (2 small ones that are microwave-safe): I love this set!
- Silicone spatula
- Butter knife (to swirl the fudge)
- Parchment paper (for chocolate-coating the waffle cone pieces)
Ingredient Notes
This no-churn ice cream contains just five simple ingredients!
- Heavy cream: divided, most is whipped until soft peaks form, the rest is used to make the fudge sauce
- Sweetened condensed milk
- Vanilla extract: I recommend using pure vanilla extract or vanilla bean paste. It provides the best flavor!
- Waffle cones: 2-3 large waffle cones are crushed up for this recipe
- Chocolate chips: used to coat the crushed waffle cones and to make the fudge swirl
Love this Fudge Swirled Waffle Cone Ice Cream? Try these other homemade ice cream recipes!
How to make Fudge Swirled Waffle Cone Ice Cream
This Fudge Swirled Waffle Cone Ice Cream contains only 5 ingredients and is so easy to make! Just follow the steps below.
- Make the chocolate coated waffle cone pieces
- Make the fudge swirl
- Make the vanilla ice cream base and assemble
How to make the chocolate coated waffle cone pieces
In a small microwave-safe bowl, melt ⅓ cup of semi-sweet chocolate chips.
Crush up the waffle cones into small pieces and place them in the melted chocolate. Mix until all of the waffle cone pieces are fully coated in chocolate.
Pour the coated pieces on to a plate or pan lined with parchment paper. Spread out the pieces as much as possible, then place them in the fridge so that the chocolate hardens.
How to make the fudge swirl
In a small microwave-safe bowl, heat ⅓ cup of heavy cream until almost boiling (30-45 seconds).
Pour ⅓ cup of chocolate chips in the heated cream and stir until the mixture is smooth and there are no chunks of chocolate remaining. If needed, return the mixture to the microwave for 10-15 seconds and stir until it is smooth.
Set it aside to cool for 10-15 minutes while you make the vanilla ice cream base.
How to make the vanilla ice cream base
Use a hand mixer (and a large mixing bowl) or a stand mixer to whip the heavy cream (2 cups) until stiff peaks form.
Add the can of sweetened condensed milk to the whipped cream and mix/fold it gently until the two ingredients are completely combined.
Remove the chocolate coated waffle cone pieces from the fridge and break them apart as much as possible so that the pieces aren’t sticking together. Then add the waffle cone pieces to the ice cream and gently stir them in to combine.
Pour the mixture into your final storage container (whether that is a 7 cup pyrex, loaf pan or multiple smaller containers).
Spoon the fudge evenly throughout the ice cream, then use a butter knife to swirl the fudge. Be sure not to swirl too much as to mix it in with the ice cream. We want those nice thick swirls!
Cover and place the ice cream in the freezer for at least 6 hours, preferably overnight.
Try these other summer desserts!
Fudge Swirled Waffle Cone Ice Cream
Equipment
- Measuring cups and spoons
- 7-cup storage container
- silicone spatula
Ingredients
- 2⅓ cups heavy cream (divided)
- 1 can sweetened condensed milk (14 ounces)
- 2 teaspoons vanilla extract
- 2-3 waffle cones (crushed)
- ⅔ cup semi-sweet chocolate chips (divided)
Instructions
To make the chocolate covered waffle cone pieces
- In a small microwave-safe bowl, melt ⅓ cup of semi-sweet chocolate chips.
- Crush up the waffle cones into small pieces and place them in the melted chocolate. Mix until all of the waffle cone pieces are fully coated in chocolate.
- Pour the coated pieces on to a plate or pan lined with parchment paper. Spread out the pieces as much as possible, then place them in the fridge so that the chocolate hardens.
To make the fudge swirl
- In a small microwave-safe bowl, heat ⅓ cup of heavy cream until almost boiling (30-45 seconds).
- Pour ⅓ cup of chocolate chips in the heated cream and stir until the mixture is smooth and there are no chunks of chocolate remaining. If needed, return the mixture to the microwave for 10-15 seconds and stir until it is smooth.
- Set it aside to cool for 10-15 minutes while you make the vanilla ice cream base.
To make the vanilla ice cream base and assemble the waffle cone ice cream
- Use a hand mixer (and a large mixing bowl) or a stand mixer to whip the heavy cream (2 cups) until stiff peaks form.
- Add the can of sweetened condensed milk to the whipped cream and mix/fold it gently until the two ingredients are completely combined.
- Remove the chocolate coated waffle cone pieces from the fridge and break them apart as much as possible so that the pieces aren't sticking together.
- Add the waffle cone pieces to the ice cream and gently stir them in to combine.
- Pour the mixture into your final storage container (whether that is a 7 cup pyrex, loaf pan or multiple smaller containers).
- Spoon the fudge evenly throughout the ice cream, then use a butter knife to swirl the fudge. Be sure not to swirl too much as to mix it in with the ice cream. We want those nice thick swirls!
- Cover and place the ice cream in the freezer for at least 6 hours, preferably overnight.
