• 4 waffle cone tulip cups
  • 1/2 cup (125 mL) caramel ice cream topping
  • 4 medium scoops Breyers® Classic French Vanilla, (about 500 mL)
  • 1/4 cup (50 mL) toffee-covered pecan pieces
  • 1/3 cup (75 mL) chocolate ice cream topping


  • Place waffle cups on dessert plates with rims. Spoon 15 mL caramel ice cream topping in bottom of each cup. Top with 1 scoop Breyers® Classic French Vanilla. Sprinkle with toffee pieces, dividing evenly.

  • Drizzle remaining caramel topping and chocolate topping in crosshatch pattern across ice cream and plate. Serve immediately.