Name: Fully Loaded Ice Cream with Almonds and Caramel
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
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

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

Preparation

- 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.

Fully Loaded Ice Cream with Almonds and Caramel

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet