Chocolate Waffle Cone Butter Ice Cream (Edit recipe)

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This will no doubt be your new dairy free darling of chocolate ice creams! I paired my WAFFLE CONE BUTTER with Maizly chocolate corn milk and the combo is so scrumptious! So simple to make as well, simply toss all the ingredients in the base of your high powered blender, chill then churn. The spoonable, creamy treat your summer won’t want to live without! I drizzled some Siete Foods caramel sauce on top and then couldn’t resist a little sprinkle of ground up WAFFLE CONE GRANOLAmade in collaboration with Nana Joes Granola.

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PREP TIME

10 minutes

COOK TIME

00 minute

INGREDIENTS

8

Serves: 4

Ingredients

.75 cup Waffle Cone Butter (click for recipe), can sub peanut butter as needed, see note
.5 cup Granulated White Sugar
2.66 cups Chocolate Cornmilk - Maizly, can sub milk of choice, see note
.25 tsp Vanilla Extract
1.125 tsp Vanilla Baking SALT - am.Niccoli

optional garnish

Caramel Sauce, I used Siete Foods Dulce de Leche Caramel Sauce
Back Porch Paleo Waffle Cone Granola - Nana Joes, pulvarized into dust

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all ingredients to the base of a high powered blender. Blend on high speed until all ingredients are combined and mixture is smooth.
Pour into an air tight container and chill at least four hours or overnight.
When ready to churn, process the mixture in your ice cream maker following the manufacturer's directions.
Transfer to a freezer safe, air tight container and freezer for a few hours to firm up.
When ready to enjoy, remove from the freezer for about 5-10 minutes, then scoop into serving bowls, top with caramel if desired and garnish with crushed waffle cone granola.

Notes

If you do use an unsweetened peanut butter, you may need to adjust for sweetness and add a bit more sugar. Simply taste it after you whirl it up and see what your tastebuds think!

To sub using a different chocolate milk, the final texture of the ice cream may be different, since not all plant based or standard chocolate milks are the same.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	223
Fat:	7 g
Carbohydrates:	41 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	602 mg
Fiber:	0 g
Sugars:	36 g
Sugar Alcohol:	0 g
Calculated per serving.