Nutty Buddy Ice Cream

• 4 whole Sugar Ice Cream Cones
• 1 bottle Magic Shell Chocolate Ice Cream Topping, 7 Ounce Bottle
• 2 cups Heavy Cream, Divided
• 3/4 cups Granulated Sugar
• 1 pinch Kosher Salt
• 1 cup Whole Milk
• 3-3/4 teaspoons Pure Vanilla Extract
• 1/3 cups Salted Spanish Peanuts

1. Place your 4 sugar cones into the freezer for several hours or overnight so they are nice and cold.
2. Then, when you are ready to prepare your ice cream, squirt a bit of Magic Shell chocolate ice cream topping into each cold cone and swirl it around. Return to freezer while making the ice cream to allow the chocolate to harden.
3. Pour 1 cup heavy cream into a saucepan with the sugar and salt. Warm over medium heat, stirring, until sugar dissolves. Remove from heat and add the remaining cream, whole milk, and vanilla extract. Chill the mixture thoroughly in an ice bath or in the refrigerator.
4. When cream mixture is chilled, pour into your ice cream maker and freeze according to manufacturer's directions. Remove ice cream cones from the freezer and break into pieces. Return to freezer until you need them. During the last few minutes of churning, add the Spanish peanuts and broken up pieces of chocolate-lined sugar cones.
5. Transfer ice cream to a freezer-safe container and freeze until ice cream reaches the desired hardness. If you'd like an additional swirl of chocolate throughout, you can swirl extra Magic Shell ice cream topping into the ice cream before putting it into the freezer.

sugar, cream topping, heavy cream, sugar, kosher salt, milk, vanilla, peanuts

Taken from tastykitchen.com/recipes/desserts/nutty-buddy-ice-cream/ (may not work)