Ice Cream Nachos are my favorite way to shake up dessert night because they’re fun, customizable, and a totally delicious new way to eat ice cream. Broken waffle cones become the “chips,” piled high with scoops of your favorite ice cream and all the toppings you could think of. It’s like an ice cream sundae had a party, and everyone’s invited!
Summer is in full swing, which means kids are outside playing, the days are long (thank you sunshine!), and the backyard is the place to be. With all the parties, playdates, and BBQ’s, dessert can start to feel a little predictable. That’s exactly why these ice cream nachos are a MUST for summer, a birthday party, or anytime you’ve got a celebration going on, especially with kids!
I started making ice cream nachos a few years ago after spotting them at a local ice cream shop and I’ve been hooked ever since. They’re everything I love about dessert, sweet, crunchy, creamy, and super customizable. Everyone can build their perfect bowl with their favorite flavors and toppings which makes them fun to make and fun to eat.
My favorite way to serve them is with a variety of toppings set out in a cupcake tin like for an ice cream sundae bar. It makes everything easy to grab and creates a build-your-own station that people always love. I use broken waffle cones as the “chips” but sugar cones, regular cones, or even broken cookies work just as well. It’s the perfect summer treat that keeps things fun and fresh!
Ice Cream Nacho Ingredients
Ice Cream Flavors
Mix and match your favorite flavors to give everyone something they like: chocolate, vanilla, strawberry, chocolate chip mint, coffee, cookies and cream, butter pecan, cereal milk ice cream, rocky road, rainbow ice cream, peanut butter cup, birthday cake, pistachio, caramel swirl, marshmallow fluff ice cream, cotton candy, pink starburst ice cream, bubblegum ice cream, chocolate chip cookie dough, black cherry ice cream, cherry vanilla, mango, raspberry sorbet, lemon, coconut, fudge brownie, blueberry pie ice cream.
Nacho Chips
Use these fun and crunchy bases to scoop up your toppings: broken waffle cones, sugar cones, cake cones, broken chocolate chip cookies, brownie brittle, graham crackers, pizzelle cookies, stroopwafels, cinnamon sugar pita chips, shortbread cookies, animal crackers, vanilla wafers, chocolate graham crackers, pretzel thins, biscotti pieces, churro chips, Oreo thins, rice cakes, cinnamon toast crunch, thin biscotti
Wet Toppings
Drizzle these on top to make everything gooey and delicious: hot fudge, chocolate syrup, caramel sauce, strawberry sauce, raspberry sauce, marshmallow fluff, sweetened condensed milk, honey, butterscotch sauce, peanut butter drizzle, Nutella, maple syrup, blueberry sauce, melted white chocolate, chocolate ganache, dulce de leche, mango puree, blackberry compote, coconut cream, mocha sauce
Dry Toppings
Sprinkle on some crunch, texture, and color with these options: sprinkles, crushed peanuts, mini chocolate chips, crushed Oreos, chopped almonds, M&Ms, granola, shredded coconut, mini marshmallows, crushed pretzels, toffee bits, crushed cereal, graham cracker crumbs, gummy bears, chopped pecans, rainbow candy pieces, freeze-dried strawberries, chopped walnuts, mini cookies, crushed freeze-dried bananas
Helpful Tools
Serving spoons
Table cloth
Napkins
Small plates or bowls for serving
Disposable spoons
Marker or labels for toppings
Mini ladle for sauces
How To Assemble a Nacho Ice Cream Bar
Prep your station: Clear off a large surface like a kitchen island or dining table and lay down parchment paper or a tablecloth. Set out small bowls, cupcake tins, or mini containers to hold each topping and ice cream flavor.
Pick your base: Break up waffle cones, sugar cones, or cookies into large chip-sized pieces and place them in a bowl or basket for scooping. Label each type of “nacho chip” if you’re offering multiple varieties.
Scoop the ice cream: Use an ice cream scoop to portion out several flavors into a large chilled tray or shallow baking dish. If you’re serving a crowd, pre-scoop and freeze individual balls of ice cream on a baking sheet so they’re easy to grab when it’s time to assemble.
Set out the wet toppings: Pour sauces like chocolate syrup, hot fudge, caramel, or strawberry sauce into small jars or squeeze bottles. Keep them at room temperature or slightly warmed so they drizzle easily over the nachos.
Add dry toppings to bowls: Fill bowls or cupcake tins with your dry toppings like sprinkles, chopped nuts, crushed cookies, mini chocolate chips, and more. Include small spoons or scoops for easy serving and less mess.
Create a serving flow: Arrange everything in order; chips first, then ice cream, followed by toppings so guests can move down the line and build their own ice cream nachos with minimal crowding.
Expert Tips
Keep things cool by placing your ice cream containers in a larger tray filled with ice, especially if you’re serving outside or for a longer stretch of time.
Offer a little guidance with a fun “How To Build Your Ice Cream Nachos” sign and include a few favorite combos so guests feel inspired.
Pre-scoop ice cream balls and freeze them on a baking sheet lined with parchment paper, then transfer to a container until you’re ready to serve. It makes serving way easier and helps cut down on the time it takes to make them.
Set up your nacho bar assembly line-style with chips first, then ice cream, then toppings. It helps everything flow smoothly, especially with excited kids in the mix.
Use a muffin tin or small bowls for toppings to keep everything neat, organized, and easy to reach. It makes cleanup quicker too.
Chill the serving bowls or trays ahead of time if you want your scoops to last a little longer. A cold surface buys you a little extra time before things melt.
Break your waffle cones or cookies into large chip-sized pieces so they’re sturdy enough to scoop ice cream and toppings without falling apart. The bigger the pieces, the better the scoop.
Keep napkins, spoons, and small bowls nearby so everyone can dig in with minimal mess.
Set out everything just before serving to keep the textures and temperatures on point. The cones stay crisp and the ice cream stays frozen and scoopable.
Leftovers Storage Instructions
Ice Cream: Any uneaten ice cream should be returned to the freezer right away in its original container with the lid. If you pre-scooped your ice cream, transfer the scoops to a freezer-safe airtight container and use within one to two weeks for best texture.
Toppings: Dry toppings like sprinkles, nuts, and crushed cookies can be saved if they haven’t been handled directly or mixed with melted ice cream. Store them in small airtight containers or zip-top bags. Wet toppings such as chocolate sauce, caramel, or fruit sauces can be kept in the fridge for up to a week in tightly sealed jars or containers.
Nachos: Waffle cone pieces or any “nacho chip” options that have gotten soggy or touched melted ice cream should be thrown away. If you have extra untouched cone pieces, store them in a sealed bag or container at room temperature and use within a few days for best crunch. Always toss anything that’s been left out for more than two hours, especially dairy-based items like whipped cream or ice cream.
FAQ
What’s the best type of ice cream to use?
Any kind works, but stick with sturdier textures like classic dairy or custard-based ice creams rather than soft or whipped varieties which melt too quickly.
What toppings work best for a big group?
Stick with a mix of sauces (like hot fudge and caramel), fruit (like banana slices or berries), and dry toppings (like sprinkles and crushed cookies) so there’s something for everyone.
How do I keep cone pieces from getting soggy?
Store them in an airtight container until right before serving, and don’t place them under the ice cream until guests are ready to eat.
Print
Ice Cream Nachos
Ice Cream Nachos filled with broken waffle cones become the “chips,” piled high with scoops of your favorite ice cream and all the toppings you could think of.
Ingredients
Ice Cream Flavors
Mix and match your favorite flavors to give everyone something they like: chocolate, vanilla, strawberry, chocolate chip mint, coffee, cookies and cream, butter pecan, cereal milk ice cream, rocky road, rainbow ice cream, peanut butter cup, birthday cake, pistachio, caramel swirl, marshmallow fluff ice cream, cotton candy, pink starburst ice cream, bubblegum ice cream, chocolate chip cookie dough, black cherry ice cream, cherry vanilla, mango, raspberry sorbet, lemon, coconut, fudge brownie, blueberry pie ice cream.
Nacho Chips
Use these fun and crunchy bases to scoop up your toppings: broken waffle cones, sugar cones, cake cones, broken chocolate chip cookies, brownie brittle, graham crackers, pizzelle cookies, stroopwafels, cinnamon sugar pita chips, shortbread cookies, animal crackers, vanilla wafers, chocolate graham crackers, pretzel thins, biscotti pieces, churro chips, Oreo thins, rice cakes, cinnamon toast crunch, thin biscotti
Wet Toppings
Drizzle these on top to make everything gooey and delicious: hot fudge, chocolate syrup, caramel sauce, strawberry sauce, raspberry sauce, marshmallow fluff, sweetened condensed milk, honey, butterscotch sauce, peanut butter drizzle, Nutella, maple syrup, blueberry sauce, melted white chocolate, chocolate ganache, dulce de leche, mango puree, blackberry compote, coconut cream, mocha sauce
Dry Toppings
Sprinkle on some crunch, texture, and color with these options: sprinkles, crushed peanuts, mini chocolate chips, crushed Oreos, chopped almonds, M&Ms, granola, shredded coconut, mini marshmallows, crushed pretzels, toffee bits, crushed cereal, graham cracker crumbs, gummy bears, chopped pecans, rainbow candy pieces, freeze-dried strawberries, chopped walnuts, mini cookies, crushed freeze-dried bananas
Instructions
Prep your station: Clear off a large surface like a kitchen island or dining table and lay down parchment paper or a tablecloth. Set out small bowls, cupcake tins, or mini containers to hold each topping and ice cream flavor.
Pick your base: Break up waffle cones, sugar cones, or cookies into large chip-sized pieces and place them in a bowl or basket for scooping. Label each type of “nacho chip” if you’re offering multiple varieties.
Scoop the ice cream: Use an ice cream scoop to portion out several flavors into a large chilled tray or shallow baking dish. If you’re serving a crowd, pre-scoop and freeze individual balls of ice cream on a baking sheet so they’re easy to grab when it’s time to assemble.
Set out the wet toppings: Pour sauces like chocolate syrup, hot fudge, caramel, or strawberry sauce into small jars or squeeze bottles. Keep them at room temperature or slightly warmed so they drizzle easily over the nachos.
Add dry toppings to bowls: Fill bowls or cupcake tins with your dry toppings like sprinkles, chopped nuts, crushed cookies, mini chocolate chips, and more. Include small spoons or scoops for easy serving and less mess.
Create a serving flow: Arrange everything in order; chips first, then ice cream, followed by toppings so guests can move down the line and build their own ice cream nachos with minimal crowding.
Notes
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