- 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
Amount per serving
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.
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