Fully Loaded Ice Cream with Almonds and Caramel
If you love those wrapped chocolate and caramel ice cream cones you find at the corner store, you’ll adore this recipe that brings together these familiar flavours. The sugar cone is crushed and mixed with chocolate, vanilla ice cream, toasted almonds and caramel… It’s a layered treat filled with crunchy elements that make each bite […]
Ingredients
- 2 oz (55 g) milk chocolate, chopped
- 1/3 cup (25 g) waffle cones, broken into pieces (about 1 cone)
- 4 cups (1 litre) vanilla ice cream, softened
- 3 tbsp (45 ml) homemade or store-bought caramel
- 3 tbsp roasted slivered almonds
Instructions
- Line a baking sheet with a silicone mat or parchment paper.
- In a glass bowl, combine the chocolate. Melt in the microwave oven for 45 seconds to 1 minute. Mix until smooth. Add the pieces of waffle cone and stir to coat well with the chocolate.
- Spread the chocolate mixture out on the baking sheet, separating the pieces of cone as much as possible.
- Freeze for 10 minutes or until the chocolate has hardened. Break into pieces.
- Place half of the ice cream in a 6-cup (1.5 litre) airtight container. Top with half of the chocolate pieces, half of the caramel and half of the almonds. Repeat with the remaining ice cream and toppings.
- Freeze for 3 hours or until the ice cream is firm. Serve the ice cream in bowls or cones.
If you love those wrapped chocolate and caramel ice cream cones you find at the corner store, you’ll adore this recipe that brings together these familiar flavours. The sugar cone is crushed and mixed with chocolate, vanilla ice cream, toasted almonds and caramel… It’s a layered treat filled with crunchy elements that make each bite a surprise!