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
Find it online: https://lolohomekitchen.com/ice-cream-nachos/