Ingredients
Units
Scale
Waffle Cone Crust:
- 1 cup vanilla waffle cones (about 3 cones)
- 1 cup chocolate waffle cones (about 3 cones)
- 1/2 cup whole almonds, divided
- 4 tablespoons butter, softened
- 1 tablespoons honey
Ice Cream Cheesecake:
- 1 16 oz. package low fat cream cheese
- 3 cups Blue Bunny Vanilla Bean Ice Cream, softened
- 1 teaspoon vanilla extract
- Chocolate syrup, for drizzling
- Caramel sauce, for drizzling
Instructions
- Line a cupcake tin and set aside.
- In the bowl of your food processor, chop 1 cup vanilla waffle cones and 1/4 cup almonds. Transfer to a small dish and set aside. Then chop 1 cup chocolate waffle cones and the remaining 1/4 cup almonds. Transfer to a small dish and set aside.
- In a small saucepan over medium heat, melt butter down with honey. Divide between the vanilla waffle mix and the chocolate waffle mix. Combine the butter with the mixture and divide between the cupcake tins. You should get six vanilla and six chocolate. Place the tin in the freezer while you prepare the filling.
Ice Cream Cheesecake:
- In the same bowl of your food processor, blend cream cheese, ice cream and vanilla. Divide the batter between each cupcake.
- Cover with clingfilm and freeze for about 4 hours or overnight. Before serving, drizzle chocolate and caramel if desired.
- Prep Time: 10 minutes
