Ice Cream Nachos are a simple, delightful summer dessert that comes together quickly and can be customized with all your favorite toppings. Fun to make and even more fun to eat, this treat is perfect for hot days, parties, or a special surprise for kids and adults alike.
Ice Cream Nachos:
The concept is embarrassingly simple but creative: broken ice cream cones act as the “chips.” Waffle cones work especially well because they break into sturdy pieces without crumbling. Layer the cone pieces on a platter, add scoops of your chosen ice cream flavors, and pile on toppings. You can mix and match flavors however you like — classic combinations like vanilla with hot fudge and nuts are always a hit, or try fruity sauces and colorful sprinkles for a playful twist.
To keep the texture crisp, assemble the nachos no more than 5–10 minutes before serving. If left too long the ice cream will melt and the cone pieces will become soggy. Avoid making them far in advance and refreezing, as the ice cream will get too hard and some toppings won’t hold up well.
Ice Cream Nacho Toppings:
- Ice Cream: Any flavor you love. Vanilla, chocolate, and strawberry are classic choices because they pair well with many toppings, but feel free to combine several flavors.
- Cookies: Add texture and flavor with crushed or whole cookies — Oreos, chocolate chip, circus cookies, or lemon cookies all work well.
- Fruit: Fresh berries and sliced bananas hold up nicely when served immediately. Canned pie fillings or fruit preserves are another tasty option.
- Candy: Crushed candy bars, Reese’s pieces, mini Reese’s cups, M&M’s, or crushed Butterfinger add color and crunch.
- Nuts: For a salty contrast, use salted nuts like pistachios or honey-roasted peanuts.
- Other Extras: Mini marshmallows, canned pineapple, maraschino cherries, caramel or chocolate sauce, and marshmallow drizzle are all delicious choices. Get creative with combinations.
Enjoy!
~Nichole
Ice Cream Nachos
Ingredients
- Package of 12 waffle cones
- 6 Scoops vanilla ice cream (about 3 cups)
- 6 Scoops chocolate ice cream (about 3 cups)
- 1 Cup Hot fudge
- ½ Cup Dry roasted peanuts
- 1 Cup Whipped cream or Cool Whip
- 2 Tablespoons Rainbow sprinkles
- 1 Cup Maraschino cherries
Instructions
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Carefully break the waffle cones into tortilla chip–sized pieces. Kitchen shears work well: trim the tip, cut up the cone, then divide into smaller pieces so you have multiple chip-like fragments. Arrange the cone pieces on a serving platter or large plate.
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Scoop the ice cream and place the scoops on top of the cone pieces. In a microwave-safe bowl, warm the hot fudge in 30-second intervals for about one minute total, stirring after each interval until smooth.
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Drizzle the hot fudge over the ice cream and cone pieces. Scatter the roasted peanuts across the nachos. Add dollops of whipped cream or spoon on Cool Whip as desired.
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Finish with rainbow sprinkles and maraschino cherries. Serve immediately so the cones stay crisp and the ice cream keeps its texture.