For the Ice Cream:
For the Chocolate Cones:
- 1 cup Milk
- 1/3 cup Granulated Sugar
- 1/3 cup Honey
- 1 cup Crunchy Peanut Butter, Preferably natural
- 2 cups Heavy Whipping Cream
- 1 tablespoon Pure Vanilla Extract
- 2 tablespoons Unsalted Butter
- 1 ounce Dark Chocolate Chips
- 2 large Eggs
- pinch of Salt
- 1/2 cup Granulated Sugar
- 1/2 cup All-Purpose Flour
- 2 tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Pure Vanilla Extract
For the Ice Cream:
In a small saucepan, combine the milk, sugar, and honey. Heat over low heat, stirring occasionally, until the sugar is dissolved and everything is mixed. Remove from heat.
Add in the peanut butter, and using a hand mixer, beat the mixture until combined. Place the peanut butter mixture in the freezer while you whip the cream.
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream to stiff peaks. Add in the vanilla and mix.
Fold the chilled peanut mixture into the whipped cream. Refrigerate the mixture for 2 hours.
Pour the mixture into your ice cream maker, and churn for about 30 minutes. Scoop into a container and freeze until firm.
Allow the ice cream to sit at room temperature for about 10 minutes to soften up, prior to serving.
For the Cones:
Heat your waffle cone iron on a medium-low setting.
Microwave your butter in a small bowl until melted. Add in the chocolate chips and stir until melted and smooth. (You can zap them in 10-second increments if you can’t get them to melt completely). Allow to cool a bit.
In a large bowl, whisk together eggs and salt until mixed and foamy. Add in the chocolate mixture and whisk to combine. Add in the sugar, flour, cocoa powder, and vanilla extract and whisk until the batter comes together.
Drop 2 tablespoon-sized mounds into the center of your heated waffle iron, close, and cook for 90 seconds. Carefully remove, and immediately form around the rolling cone.
- I like to store my cones in an airtight plastic bag in the freezer.