No-Churn Double Chocolate Waffle Cone Ice Cream

Directions

• Add the white chocolate to a microwave safe bowl. Microwave it in 30 second increments until it’s melted, stir until it’s smooth. Pour in 1/3 of the heavy whipping cream and stir until smooth.
• Add in the sugar and stir until it’s combined with the heavy cream. Pour in another third of the heavy whipping cream, stir until combined. Then stir in the last third of the heavy cream. The white chocolate mixture should be completely smooth and a little thicker now. Stir in the Vanilla extract.
• Pour the white chocolate ice cream mixture into a freezer safe container. 
• Add the semi-sweet chocolate chips to a small microwave safe bowl. Microwave it in 30 second increments until it’s melted, stir until it’s smooth. Stir in the one tablespoon of heavy whipping cream, the chocolate mixture should be creamy.
• Transfer the chocolate ganache to a ziplock back. Press the air out of the bag and seal it shut. Snip the corner off the bag, and drizzle half the chocolate ganache across the white chocolate ice cream mixture.
• Add three Muddy Bite Cones to a ziplock back. Press the air out the bag and seal it shut. Use the back of a spoon to just barely break up the Muddy Bites. Sprinkle half the crushed Muddy Bites onto the ice cream. Use a spoon to swirl in the chocolate ganache and Muddy Bites. 
• Press three whole Muddy Bite Cones into the ice cream.
• Drizzle the remaining chocolate ganache across the white chocolate ice cream, sprinkle the remaining Muddy Bites on top, and finish with three more whole Muddy Bite Cones. 
• Place the ice cream in the freezer and freeze for at least 5 hours or until it’s completely frozen. Once frozen, scoop and enjoy!