MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Waffle Cone Ice Cream Pie
Categories: I scream, Chocolate, Fruits, Candy
Yield: 6 Slices
1/2 ga Strawberry ice cream
12 Waffle cones
4 tb Salted butter; melted
6 oz White chocolate
1 tb Coconut oil
3 tb Rainbow sprinkles
1 c Chopped fresh strawberries
1/4 c Store-bought strawberry sauce
Recipe courtesy of Ree Drummond
Set the oven @ 350oF/175oC.
Using an ice cream scoop, remove three large scoops ice
cream to a plate. Place the plate in the freezer and
return the gallon to the freezer.
Add 9 of the waffle cones to the bowl of a food
processor. Pulse until the cones become a mix of mostly
crumbs with a few larger chunks here and there. Pulse in
the melted butter until well combined. Press the mixture
into the bottom of a 9" nonstick springform pan. Bake
for 5 minutes. Let cool completely, about 10 minutes.
Remove the rest of the ice cream from the freezer to
start to soften it a little bit.
Meanwhile, put the white chocolate and coconut oil in a
microwave-safe bowl. Microwave in 15-second increments
until melted and smooth. (This time will vary based on
your microwave.) Working one at a time, dip the top
quarter of the 3 remaining waffle cones in the white
chocolate mixture, then sprinkle with about 2
tablespoons rainbow sprinkles. Place the cones onto
champagne flutes, decorated-side down, to set. (You can
also set them on wax paper to set.)
Add the remaining softened ice cream to the crust and
spread to smooth. Sprinkle the chopped strawberries over
the top and gently press into the ice cream. Using a
spoon, drizzle the top with the remaining white
chocolate mixture. Finish with the remaining tablespoon
sprinkles.
Remove the scoops of ice cream from the freezer and
place them in the center of the pie. Top each scoop with
one inverted decorated ice cream cone; be sure to place
them on an angle, so they are not sitting vertically on
the ice cream scoops. Transfer the pie to the freezer
and let set for at least 2 hours.
When ready to serve, run a sharp knife around the edge
of the pie to help release it from the springform pan.
Remove the pie from the pan, slice
Yield: 8 slices
RECIPE FROM: https://www.foodnetwork.com
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