Directions

1. 1

   Pour the vanilla coffee creamer, sweetened condensed milk, and heavy cream into a large bowl. Using an immersion blender or electric mixer, whip the mixture for 3 to 4 minutes until it becomes light, fluffy, and frothy. Gently fold in the thawed whipped topping with a rubber spatula until fully incorporated.

2. 2

   Transfer the ice cream base to a freezer-safe container and place it in the freezer for 1 hour to begin setting. While the base is freezing, arrange the broken waffle cone pieces in a single layer on a baking sheet.

3. 3

   Place the baking sheet of waffle cone pieces in the freezer for the remaining 1 hour. After the initial 1 hour of freezing, remove the ice cream base from the freezer and use a rubber spatula to scrape down the sides of the container. Stir the mixture thoroughly.

4. 4

   Add the frozen waffle cone pieces and mini chocolate chips to the ice cream base and stir well to distribute them evenly throughout. Freeze for another hour, then remove and scrape down the sides again, stirring with a rubber spatula.

5. 5

   Return the mixture to the freezer and freeze for at least 4 additional hours, or preferably overnight, until firm. Before serving, allow the ice cream to sit at room temperature for 10 to 15 minutes to soften slightly for easier scooping. Serve and enjoy.