Chocolate Chip Waffle Cone Ice Cream | Real Housemoms
5 from 1 vote

Chocolate Chip Waffle Cone Ice Cream

No waffle cone necessary for this classic and creamy no-churn Chocolate Chip Waffle Cone Ice Cream!
Course Dessert
Servings 6
Author Carrie Robinson


  • 1 cup of vanilla flavored coffee creamer
  • ½ can of sweetened condensed milk
  • 2 cups of heavy cream
  • ½ container of whipped topping thawed
  • 3 large waffle cones broken into bite-sized pieces
  • ½ cup mini semi-sweet chocolate chips


  • In a large bowl, whip together the vanilla coffee creamer, sweetened condensed milk, and heavy cream until light and frothy- about 3-4 minutes. I like to use my immersion blender for this.
  • Fold in the thawed whipped topping.
  • Pour the vanilla ice cream base into a freezer safe container, and allow to set up in your freezer for 1 hour.
  • While the base is freezing, break up your waffle cones and arrange them in a single layer on a baking sheet. Place the baking sheet in your freezer, and freeze the pieces for the remainder of the hour.
  • After an hour, remove the ice cream base from your freezer and scrape down the sides of the container and stir with a rubber spatula.
  • The ice cream base should be set enough to add in the frozen waffle cone pieces and chocolate chips. Add them both in and stir well.
  • Freeze for another hour, and then scrape down the sides and give the ice cream base a stir again.
  • Freeze for at least an additional 4 hours and up to overnight.
  • Allow the ice cream to set out at room temperature for at least 10-15 minutes before serving as homemade ice cream freezes harder than store bought.
  • Scoop and enjoy!