Decadent, rich, smooth, creamy, sweet, salty, delicious salted caramel ice cream made with chocolate-covered waffle cone pieces. The best ice cream!

My favorite ice cream of all time? Salted caramel! I swear I never get tired of it. I love salty-sweet treats. When I first got my ice cream maker, this was the first ice cream I made and it turned out AMAZING.

This ice cream is inspired by my favorite ice cream, Caramel Cone, from Häagen-Dazs. I absolutely LOVE caramel ice cream and you know what? It was pretty damn close to the real thing! I couldn’t believe it.

Think smooth, creamy, delicious caramel flavored ice cream with chocolate-covered waffle cone pieces. Literally a dream!

At first, I was a little intimidated to make ice cream at home but it honestly wasn’t hard at all. Yes, there are several steps but they’re not terribly difficult to follow. I recommend you read through the recipe in its entirety before making it. Let’s do this!

Recommended For This Recipe

Cuisinart Ice Cream Maker Machine

This handy appliance simplifies making your favorite frozen delights—ice cream, frozen yogurt, or sorbet—in under 20 minutes from the comfort of your home.

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How To Make Salted Caramel Ice Cream

• The day before, freeze your freezer bowl. Place your ice cream’s freezer bowl in the freezer at least 24 hours in advance. This is the ice cream maker I used. Yours may be different so make sure to read all the manufacturer’s instructions before proceeding.
• Make the salted caramel. On medium heat, heat 1 cup sugar in a saucepan, stirring with a wooden spoon, until it melts and gets a dark amber color. Carefully add 1 1/4 cups of heavy cream and stir until all the caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
• Make the ice cream base. In the same saucepan, bring milk, remaining cup of heavy cream, and remaining 1/4 cup sugar to a boil, stirring occasionally. In a medium bowl, lightly whisk eggs then add half of hot milk mixture in a slow stream, whisking constantly, until all is combined. Pour the mixture back into the saucepan and stir constantly with a wooden spoon. Cook on medium heat until the custard coats the back of a spoon (don’t let it boil). Pour the custard through a fine-mesh sieve into a large bowl. Don’t skip this part, you don’t want scrambled eggs in your ice cream. Stir in cooled caramel then place in the refrigerator for 3-6 hours, stirring every half hour.
• Time to make the salted caramel ice cream! After 3-6 hours, place the mixture into the ice cream maker. Follow the directions of your ice cream maker. Once the ice cream is done, transfer it to an airtight container (or these ice cream tubs) and fold in the chocolate-covered waffle cone pieces. Place in freezer to firm up.

How To Make Chocolate Covered Waffle Cone Pieces

• In a small bowl, add chocolate chips and coconut oil. Place in the microwave for 30 seconds then stir to combine.
• Add crushed waffle cone pieces and make sure to get them all covered in chocolate. Set aside to cool/harden.

Totally optional – you can also dip the waffle cones in the remaining chocolate because why not. More is more! ;)

That’s all folks! I would give the ice cream about 12-24 hours to firm up before devouring. The ice cream should last about 2-3 months in the freezer but I doubt it will last that long.

Can’t wait for you to make it!

You may also like:

• Salted Caramel Chocolate Thumbprint Cookies
• Chewy Fudgy Salted Caramel Brownies
• Small Batch Salted Caramel Pretzel Cheesecake

Salted Caramel Cone Ice Cream with Chocolate Waffle Cone Pieces

4.67 from 9 votes

By: Jamie Silva

Decadent, rich, smooth, creamy, sweet, salty, delicious salted caramel ice cream made with chocolate-covered waffle cone pieces. The best ice cream!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 8 servings (1 quart)

Ingredients

 

Salted Caramel Ice Cream

• 1 1/4 cups sugar divided
• 2 1/4 cups heavy cream divided
• 1/2 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1 cup whole milk
• 3 large eggs

Chocolate-Covered Waffle Cone Pieces

• Crushed waffle cones
• 1/4 cup Chopped chocolate
• 1/2 teaspoon Coconut oil

Instructions

 

• Place your ice cream’s freezer bowl in the freezer the day before.
• On medium heat, heat 1 cup sugar in a saucepan, stirring with a wooden spoon, until it melts and gets a dark amber color. Carefully add 1 1/4 cups of heavy cream and stir until all the caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.
• In the same saucepan, bring milk, remaining cup of heavy cream, and remaining 1/4 cup sugar to a boil, stirring occasionally. In a medium bowl, lightly whisk eggs then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into the saucepan and stir constantly with a wooden spoon. Cook on medium heat until custard coats back of a spoon (don’t let it boil). Pour custard through a fine-mesh sieve into a large bowl. Don’t skip this part, you don’t want scrambled eggs in your ice cream. Stir in cooled caramel then place in the refrigerator for 3 to 6 hours, stirring every half hour.
• In the meantime, make the chocolate covered waffle cone pieces. In a small bowl, add chocolate chips and coconut oil. Place in the microwave for 30 seconds then stir to combine until the chocolate is completely melted. Add crushed waffle cone to the bowl and make sure to get them all covered in chocolate. Set aside to cool/harden.
• After 3-6 hours, place the mixture into the ice cream maker. Follow the directions of your ice cream maker. Once the ice cream is done, transfer it to an airtight container (or these ice cream tubs) and fold in the chocolate-covered waffle cone pieces. Place in freezer to firm up.

Notes

I recommend giving the ice cream about 12-24 hours to firm up. The ice cream should last about 2-3 months in the freezer in an airtight container.

Nutrition

Serving: 1 servingCalories: 398 kcalCarbohydrates: 35 gProtein: 5 gFat: 28 gSaturated Fat: 17 gCholesterol: 165 mgSodium: 211 mgPotassium: 116 mgSugar: 33 gVitamin A: 1135 IUVitamin C: 1 mgCalcium: 88 mgIron: 1 mg

Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!

Originally posted in October 2016. Updated photos in July 2020.