Before placing the ice cream into the freezer, we sprinkled broken waffle cones pieces on the top. Once frozen, we scooped generous heaps of ice cream into Belgium Waffle cones. The flavor is so fruity and creamy, and the waffle cones added a pie like texture. It was a hit with the birthday girl, and it made for a special 14th birthday celebration!
Here's how we made this Blueberry Belgium Waffle No Churn Ice Cream:
Ingredients: 1 pint heavy whipping cream; one 14 ounce can sweetened condensed milk; 1 package Belgium Waffle cones; 2 cups blueberries; 1/3 cup granulated sugar; 2 tablespoons lemon juice; 3 tablespoons water.
Directions: In a heavy saucepan over high heat, bring all the ingredients (except the waffle cones) to a boil. Stir constantly while the mixture boils until the berries start to break down. Reduce heat to low setting. Continue to stir and simmer the sauce until it thickens. Remove from heat. Transfer to a small covered casserole dish. Place in the refrigerator to cool. Place the heavy whipping cream into a medium size bowl. Use a hand mixer to whip the cream to stiff peaks on medium speed. Fold in the condensed milk. When the blueberry sauce is cooled, fold in the sauce. Break off pieces of 1-2 waffle cones to fold into the ice cream mixture. Pour into a loaf pan. Cover with foil. Freeze for 6-8 hours, or until firm. If desired, sprinkle additional waffle cone pieces on top of ice cream. Serve in a Belgium waffle cone.