Cotton Candy Ice Cream with Homemade Waffle Cones
Cotton Candy Ice Cream with Homemade Waffle Cones
Ingredients
For the Cotton Candy Ice Cream
- 2 cups heavy cream, cold
- 14 ounces sweetened condensed milk
- 1 pinch salt
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons cotton candy extract, adjust to taste
- 3 packets cotton candy Pop Rocks
- as needed blue food dye
- as needed red food dye
- as needed sprinkles, optional, for topping
For the Waffle Cones and Bowls
- 2/3 cup bread flour
- 1 pinch salt
- 1 pinch cinnamon
- 2 eggs
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 1/4 cup whole milk
- 1 tablespoon vanilla extract
Instructions
- 1
Place a cold bowl (preferably one that has been in the freezer) onto a stand mixer.
⏱️ 1 min
- 2
Pour 2 cups of cold heavy cream into the cold bowl.
⏱️ 1 min
- 3
Using the stand mixer, whisk the heavy cream until soft peaks form.
⏱️ 3 min
- 4
Add 14 ounces of sweetened condensed milk to the whipped cream.
⏱️ 1 min
- 5
Whisk the mixture for approximately 30 seconds to combine.
⏱️ 1 min
- 6
Add a pinch of salt and 2 teaspoons of vanilla extract to the mixture.
⏱️ 1 min
- 7
Add 1/2 teaspoon of cotton candy extract to the mixture. Taste and gradually add more, up to a total of 2 1/2 teaspoons, until the desired strong cotton candy flavor is achieved.
⏱️ 2 min
- 8
Open 2 packets of cotton candy Pop Rocks and pour them into the ice cream mixture, then mix gently to combine.
⏱️ 1 min
- 9
Divide the ice cream mixture evenly into two separate bowls.
⏱️ 1 min
- 10
Add blue food dye to one bowl and mix until the desired blue color is achieved.
⏱️ 1 min
- 11
Add a small amount of red food dye to the second bowl and mix until a vibrant pink color is achieved.
⏱️ 1 min - 12
Line a loaf pan with parchment paper, ensuring it overhangs the sides for easy removal.
⏱️ 1 min
- 13
Layer the pink cotton candy ice cream mixture evenly into the prepared loaf pan.
⏱️ 1 min
- 14
Layer the blue cotton candy ice cream mixture on top of the pink layer, spreading it evenly.
⏱️ 1 min
- 15
Open the remaining 1 packet of cotton candy Pop Rocks and sprinkle it evenly over the blue layer.
⏱️ 1 min
- 16
Gently smooth out the top of the ice cream mixture with a spatula.
⏱️ 1 min
- 17
Optionally, sprinkle a few additional sprinkles on top for decoration.
⏱️ 1 min
- 18
Place the loaf pan in the freezer for at least 4 hours, or until the ice cream is completely frozen and solid.
⏱️ 240 min
- 19
For the waffle cones/bowls: In a medium bowl, combine 2/3 cup of bread flour, a pinch of salt, and a pinch of cinnamon. Stir well to mix the dry ingredients.
⏱️ 2 min
- 20
In a separate larger bowl, whisk 2 eggs until lightly beaten.
⏱️ 1 min
- 21
Add 1/4 cup of granulated sugar and 1/4 cup of brown sugar to the eggs and whisk until they are well combined and the sugar begins to dissolve.
⏱️ 2 min
- 22
While continuously whisking, slowly pour in 1/4 cup of melted butter.
⏱️ 1 min
- 23
While continuously whisking, slowly pour in 1/4 cup of whole milk.
⏱️ 1 min
- 24
Add 1 tablespoon of vanilla extract to the wet mixture and whisk to incorporate.
⏱️ 1 min
- 25
Gradually add the dry flour mixture to the wet ingredients, whisking continuously until a smooth, consistent batter is formed with no lumps.
⏱️ 3 min
- 26
Preheat a waffle cone maker according to the manufacturer's instructions.
⏱️ 3 min
- 27
Pour approximately 1/4 cup of batter into the center of the heated waffle cone maker.
⏱️ 1 min
- 28
Close the lid and cook for 2 to 3 minutes, or until the waffle cone is golden brown and crispy.
⏱️ 3 min
- 29
Carefully remove the hot waffle from the maker. Immediately wrap the hot waffle around a cone-shaped mold. Hold the waffle in the cone shape for about 1 minute until it hardens and holds its shape.
⏱️ 2 min
- 30
Alternatively, if using the pan method for cone bowls: Heat a non-stick pan over medium heat. Place a scoop of batter (about 1/4 cup) into the center of the heated pan. Use a knife or spatula to spread the batter into a thin, even circle.
⏱️ 2 min
- 31
Cook for about 1 minute until the edges begin to crisp and the surface appears cooked. Carefully peel the waffle from the pan and flip it.
⏱️ 2 min - 32
Cook for another minute on the second side until golden. Remove the cooked waffle from the pan and immediately place it inside a small, heat-safe bowl (like a ramekin). Press the waffle down along the sides of the bowl to form a bowl shape. Allow it to cool and harden in the bowl.
⏱️ 2 min
- 33
Once the cotton candy ice cream is completely frozen, remove it from the freezer. Allow it to sit at room temperature for a few minutes to soften slightly, if needed.
⏱️ 2 min
- 34
Scoop the cotton candy ice cream into the homemade waffle cones or cone bowls. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Cotton Candy Ice Cream with Homemade Waffle Cones
For the Cotton Candy Ice Cream
- 2 cups heavy cream, cold
- 14 ounces sweetened condensed milk
- 1 pinch salt
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons cotton candy extract, adjust to taste
- 3 packets cotton candy Pop Rocks
- as needed blue food dye
- as needed red food dye
- as needed sprinkles, optional, for topping
For the Waffle Cones and Bowls
- 2/3 cup bread flour
- 1 pinch salt
- 1 pinch cinnamon
- 2 eggs
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 1/4 cup whole milk
- 1 tablespoon vanilla extract
Instructions
- 1
Place a cold bowl (preferably one that has been in the freezer) onto a stand mixer.
⏱️ 1 min - 2
Pour 2 cups of cold heavy cream into the cold bowl.
⏱️ 1 min - 3
Using the stand mixer, whisk the heavy cream until soft peaks form.
⏱️ 3 min - 4
Add 14 ounces of sweetened condensed milk to the whipped cream.
⏱️ 1 min - 5
Whisk the mixture for approximately 30 seconds to combine.
⏱️ 1 min - 6
Add a pinch of salt and 2 teaspoons of vanilla extract to the mixture.
⏱️ 1 min - 7
Add 1/2 teaspoon of cotton candy extract to the mixture. Taste and gradually add more, up to a total of 2 1/2 teaspoons, until the desired strong cotton candy flavor is achieved.
⏱️ 2 min - 8
Open 2 packets of cotton candy Pop Rocks and pour them into the ice cream mixture, then mix gently to combine.
⏱️ 1 min - 9
Divide the ice cream mixture evenly into two separate bowls.
⏱️ 1 min - 10
Add blue food dye to one bowl and mix until the desired blue color is achieved.
⏱️ 1 min - 11
Add a small amount of red food dye to the second bowl and mix until a vibrant pink color is achieved.
⏱️ 1 min - 12
Line a loaf pan with parchment paper, ensuring it overhangs the sides for easy removal.
⏱️ 1 min - 13
Layer the pink cotton candy ice cream mixture evenly into the prepared loaf pan.
⏱️ 1 min - 14
Layer the blue cotton candy ice cream mixture on top of the pink layer, spreading it evenly.
⏱️ 1 min - 15
Open the remaining 1 packet of cotton candy Pop Rocks and sprinkle it evenly over the blue layer.
⏱️ 1 min - 16
Gently smooth out the top of the ice cream mixture with a spatula.
⏱️ 1 min - 17
Optionally, sprinkle a few additional sprinkles on top for decoration.
⏱️ 1 min - 18
Place the loaf pan in the freezer for at least 4 hours, or until the ice cream is completely frozen and solid.
⏱️ 240 min - 19
For the waffle cones/bowls: In a medium bowl, combine 2/3 cup of bread flour, a pinch of salt, and a pinch of cinnamon. Stir well to mix the dry ingredients.
⏱️ 2 min - 20
In a separate larger bowl, whisk 2 eggs until lightly beaten.
⏱️ 1 min - 21
Add 1/4 cup of granulated sugar and 1/4 cup of brown sugar to the eggs and whisk until they are well combined and the sugar begins to dissolve.
⏱️ 2 min - 22
While continuously whisking, slowly pour in 1/4 cup of melted butter.
⏱️ 1 min - 23
While continuously whisking, slowly pour in 1/4 cup of whole milk.
⏱️ 1 min - 24
Add 1 tablespoon of vanilla extract to the wet mixture and whisk to incorporate.
⏱️ 1 min - 25
Gradually add the dry flour mixture to the wet ingredients, whisking continuously until a smooth, consistent batter is formed with no lumps.
⏱️ 3 min - 26
Preheat a waffle cone maker according to the manufacturer's instructions.
⏱️ 3 min - 27
Pour approximately 1/4 cup of batter into the center of the heated waffle cone maker.
⏱️ 1 min - 28
Close the lid and cook for 2 to 3 minutes, or until the waffle cone is golden brown and crispy.
⏱️ 3 min - 29
Carefully remove the hot waffle from the maker. Immediately wrap the hot waffle around a cone-shaped mold. Hold the waffle in the cone shape for about 1 minute until it hardens and holds its shape.
⏱️ 2 min - 30
Alternatively, if using the pan method for cone bowls: Heat a non-stick pan over medium heat. Place a scoop of batter (about 1/4 cup) into the center of the heated pan. Use a knife or spatula to spread the batter into a thin, even circle.
⏱️ 2 min - 31
Cook for about 1 minute until the edges begin to crisp and the surface appears cooked. Carefully peel the waffle from the pan and flip it.
⏱️ 2 min - 32
Cook for another minute on the second side until golden. Remove the cooked waffle from the pan and immediately place it inside a small, heat-safe bowl (like a ramekin). Press the waffle down along the sides of the bowl to form a bowl shape. Allow it to cool and harden in the bowl.
⏱️ 2 min - 33
Once the cotton candy ice cream is completely frozen, remove it from the freezer. Allow it to sit at room temperature for a few minutes to soften slightly, if needed.
⏱️ 2 min - 34
Scoop the cotton candy ice cream into the homemade waffle cones or cone bowls. Serve immediately and enjoy!
⏱️ 2 min