Scoop out 10-12 scoops of ice cream, place on large plate or tray and return to freezer for at least 60 minutes.

Fill a ziploc bag with ice cubes or use freezer packs and place on surface you plan to use for mixing in of ingredients. In between mixing different ingredients, wipe the surface and put the ice on it again. Keeping the stone cold is key!

You can use dry ice too; it will get it even colder but wrap it in a towel and be careful about touching it; it can burn very quickly.

If making the Strawberry Shortcake version, make the whipping cream. Combine the mascarpone cheese with the powdered sugar and vanilla and beat on medium speed until smooth. Add the heavy cream and beat on medium high until it starts to fluff up; turn mixer to high and beat until combined and sturdy. Put into a container and keep refrigerated until ready to mix-in ingredients.

Crush cookies and chips, chop any nuts if desired (combining them with the pastry scraper will chop them too. Slice berries. Keep everything in assorted containers to add as each cone is made.

Put two scoops of ice cream on the cold surface, sprinkle with desired mix-ins.

Using a pastry scraper or spatula, cut through the ice cream and the ingredients and fold them over each other until just mixed together. Immediately scoop up and put into the waffle cone.