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Haagen Daz Caramel Cone Ice Cream

Haagen Daz Caramel Cone Ice Cream

Haagen Daz Caramel Cone Ice Cream is no fuss, no churn and loaded with chocolate sugar cone pieces and homemade caramel.

Course Dessert
Cuisine American
Keyword Haagen Daz Caramel Cone Ice Cream
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 14 servings
Calories 205 kcal
Author Catalina Castravet

Ingredients

Chocolate Covered Sugar Cones:

  • 4 store bought sugar cones
  • 5 ounces dark chocolate chopped
  • 5 tablespoons heavy cream

Homemade Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tbsps. unsalted butter at room temperature and cut up into pieces
  • 1/2 cup heavy cream
  • 1 tsp. salt

For the Ice Cream:

  • 1 14-ounce can sweetened condensed milk
  • 3 vanilla beans
  • 2 cups heavy cream cold

Instructions

Chocolate Covered Sugar Cones:

  1. Place chocolate and heavy cream in a microwave safe bowl, microwave for 30-40 seconds, and stir until all chocolate pieces are melted.
  2. Dip the sugar cones one by one into the melted chocolate and place on parchment paper. Once the chocolate has hardened, crush the cones into small pieces.

Homemade Caramel Sauce:

  1. In a medium sauce pan over medium heat melt sugar until a brownish liquid forms, make sure to stir constantly during this process.
  2. When sugar has completely melted, add the butter and stir until well combined.
  3. Carefully while still stirring add the heavy cream, once all the cream has been added let the mixture boil without stirring for one minute.
  4. Remove from heat, stir in salt, transfer to a mason jar (or any other container) and let it completely cool before adding to the ice cream.

For the Ice Cream:

  1. Pour the condensed milk into a large bowl, cut the vanilla pods into halves and with the tip of a short knife remove the seeds. Add the seeds to the condensed milk and stir with a spatula until combined.
  2. Pour the heavy cream into the mixing bowl an electric mixer (or regular large bowl if using hand mixer). If using an electric mixer, fit it with the whisk attachment and whip the cream until it holds stiff, billowy peaks, about 3 minutes.
  3. Gently mix a scoop of the whipped cream into the condensed milk. Using a spatula, gently fold in the rest of the whipped cream into the bowl with the condensed milk. It will look very lumpy, but as you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there, making sure not to over-mix.
  4. Fold in the crushed chocolate cones and caramel sauce, don't over mix the caramel sauce, just give it a gentle stir to create some swirls.
  5. Line an 8 inch loaf pan (or freezer container) with parchment paper and transfer the ice cream into it. Smooth the top, and then press a piece of wax paper against the surface to prevent ice crystals from forming.
  6. Freeze for at least six hours, better overnight.
  7. The ice cream can be stored for up to 2 weeks, but will become more firm the longer you let it in the
Nutrition Facts
Haagen Daz Caramel Cone Ice Cream
Amount Per Serving
Calories 205 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 18mg 6%
Sodium 213mg 9%
Potassium 141mg 4%
Total Carbohydrates 23g 8%
Dietary Fiber 1g 4%
Sugars 19g
Protein 2g 4%
Vitamin A 4.8%
Calcium 6.5%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.