• Scoop 12 scoops of ice cream onto a parchment lined cookie sheet. Place into the freezer and freeze until ready to add to your nachos.

Cinnamon Waffle Cone Chips

• Preheat the oven to 400 degrees and line a baking sheet with parchment paper or foil.
• Carefully break up the waffle cones into large pieces and place in a zipper top bag.
• Add the melted butter to the bag, seal, and carefully toss the cone pieces until coated in butter.
• Combine the sugar, brown sugar, and cinnamon in a bowl. Then add the mixture to the bag with the cone pieces, seal, and carefully toss until the pieces are coated in the cinnamon sugar mixture.
• Pour the cinnamon cone pieces onto the prepared baking sheet and move around carefully until you get a single layer or as close to it as possible.
• Bake in the oven for 4-5 minutes or until lightly golden brown and the mixture is caramelized onto the cone pieces. Remove from the oven and let sit until completely cooled.

Ice Cream Nachos

• Once the cone chips are completely cooled, top with the pre-scooped ice cream, sauces, and other toppings desired.
• Serve immediately.