Ingredients

• 12 waffle cones
• 2 cups heavy whipping cream
• 1 (14 ounce) can sweetened condensed milk
• 2 cups diced fresh strawberries
• 1¼ cups dark chocolate chips, divided
• ⅓ cup Rhubarb Strawberry Fruit Spread

Directions

1. Carefully break off about 1-inch of each waffle cone top and break up into small pieces (about 1 cup). Place waffle cones back in packaging. Seal well; set aside. Line a 9x5-inch loaf pan with plastic wrap, draping enough over the sides to cover top; set aside.
2. In large bowl, using electric mixer on high, beat whipping cream until stiff peaks form. Fold in sweetened condensed milk.
3. Fold in strawberries, broken up waffle cone tops and ¾ cup chocolate chips. Spoon into loaf pan. Dollop spoonfuls of Rhubarb Strawberry Fruit Spread on top; swirl into ice cream mixture with a knife. Cover with plastic wrap. Freeze 4-5 hours or up to overnight.
4. Place remaining ½ cup chocolate chips in a microwave-safe bowl. Microwave on HIGH 30 seconds; stir. Continue in 30 second intervals until melted and smooth (about 1-1½ minutes). Brush waffle cones with chocolate about halfway up cone, inside and outside. Let cool to harden.
5. When ready to serve, scoop ice cream into bowls and top with an upside-down waffle cone.

• Makes 12 servings.

Nutrition

Per serving: Calories: 491, Total Fat: 26g, Sat. Fat: 15.5g, Cholest: 63mg, Sodium: 80mg, Carbs: 59g, Fiber: 3g, Sugar: 38g, Protein: 4g.