This will no doubt be your new dairy free darling of chocolate ice creams! Chocolate waffle cone butter ice cream! 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 spoon-able, creamy treat your summer won’t want to live without! I drizzled some Siete Foods caramel sauce on top! Then couldn’t resist a little sprinkle of ground up WAFFLE CONE GRANOLA made in collaboration with Nana Joes Granola.
It’s been quite the kitchen adventure to develop recipes using my WAFFLE CONE GRANOLA and so much fun! When Michelle Pusateri and I chatted earlier this year on what to do with this blend, you couldn’t have told me how much fun I’d have coming up with ideas to use it in recipes with. Since I developed my WAFFLE CONE BUTTER with it, the ideas just kept coming. This chocolate waffle cone butter ice cream was one that came together in a jiffy!
One of the things I love most about this chocolate waffle cone butter ice cream recipe, aside from the taste, is how easy it is to make. Zero stove top time–just a quick blitz in your blender and you’re on your way to a tasty, dairy free ice cream you’re gonna love!
Chocolate Waffle Cone Butter Ice Cream
Course: Recipes4
servings30
minutes20
minutesIngredients
3/4 cup Waffle Cone Butter, can sub peanut butter as needed, see note
1/2 cup Granulated White Sugar
2 2/3 cups Chocolate Cornmilk – Maizly, can sub milk of choice, see note
1/4 tsp Vanilla Extract
1 1/8 tsp Vanilla Baking SALT – am.Niccoli
- optional garnish
Caramel Sauce, I used Siete Foods Dulce de Leche Caramel Sauce
Back Porch Paleo’s Grain Free Waffle Cone Granola with Nana Joes, pulvarized into dust
Directions
- 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 taste buds 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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