Print

Fudge Swirled Waffle Cone Ice Cream Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 11 reviews

This no-churn Fudge Swirled Waffle Cone Ice Cream combines creamy vanilla ice cream with crunchy chocolate-coated waffle cone pieces and luscious fudge swirls. It’s a delightful treat perfect for any occasion that requires no ice cream maker and minimal effort, delivering rich, creamy texture with a satisfying crunch and decadent chocolate flavor.

Ingredients

Ice Cream Base

  • 2⅓ cups heavy cream (divided)
  • 1 can sweetened condensed milk (14 ounces)
  • 2 teaspoons vanilla extract

Chocolate Waffle Cone Pieces

  • 2–3 waffle cones (crushed)
  • ⅔ cup semi-sweet chocolate chips (divided)

Instructions

  1. Make Chocolate Covered Waffle Cone Pieces: In a small microwave-safe bowl, melt ⅓ cup of semi-sweet chocolate chips in the microwave until fully melted, stirring every 15 seconds to prevent burning. Crush the waffle cones into small pieces and mix them thoroughly into the melted chocolate until all pieces are evenly coated. Spread the coated waffle cone pieces evenly on a parchment-lined plate or pan and refrigerate until the chocolate hardens, about 15-20 minutes.
  2. Prepare the Fudge Swirl: Heat ⅓ cup of heavy cream in a small microwave-safe bowl for 30-45 seconds until almost boiling. Add ⅓ cup of semi-sweet chocolate chips to the hot cream and stir until the chocolate is completely melted and the mixture is smooth. If needed, microwave for additional 10-15 second intervals and stir to remove any chocolate lumps. Allow the fudge to cool for 10-15 minutes while you prepare the ice cream base.
  3. Make the Vanilla Ice Cream Base: Using a hand mixer or stand mixer, whip the remaining 2 cups of heavy cream in a large mixing bowl until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract into the whipped cream until fully combined, being careful not to deflate the mixture.
  4. Combine and Assemble: Remove the chocolate-covered waffle cone pieces from the fridge and break apart any clusters. Gently fold these pieces into the ice cream base to distribute evenly. Pour the mixture into a freezer-safe container such as a 7 cup Pyrex dish or loaf pan.
  5. Add Fudge Swirl: Spoon the cooled fudge evenly over the ice cream mixture. Use a butter knife to carefully swirl the fudge through the ice cream, creating beautiful thick swirls without fully blending it in.
  6. Freeze: Cover the container and freeze the ice cream for at least 6 hours, preferably overnight, to allow it to set firm and develop full flavor.

Notes

  • Crushing the waffle cones into small pieces helps ensure a good chocolate coating and a pleasant crunch.
  • Do not over-swirl the fudge, as the contrast between the fudge and ice cream creates the signature look and texture.
  • This recipe does not require an ice cream maker, making it simple and accessible.
  • Store leftover ice cream tightly covered in the freezer for up to 1 week for best texture and flavor.
  • For a deeper chocolate flavor, use bittersweet chocolate chips instead of semi-sweet.

Find it online: https://bitezly.com/fudge-swirled-waffle-cone-ice-cream-recipe/