No waffle cone necessary for this classic and creamy no-churn Chocolate Chip Waffle Cone Ice Cream!
Author Carrie Robinson
1cupof vanilla flavored coffee creamer
½can of sweetened condensed milk
2cupsof heavy cream
½container of whipped toppingthawed
3large waffle conesbroken into bite-sized pieces
½cupmini 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.