Chocolate, Caramel and Waffle Cone Ice Cream Pie
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 252
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 23
- Protein
- 6
- Cholesterol
- 20
- Sodium
- 76
- Total: 3 hr 10 min (includes chilling time)
- Active: 15 min
Ingredients
Nonstick cooking spray
6 waffle cones, broken into large pieces (about 1 inch; about 2 cups)
2 ounces semi-sweet chocolate (not chips), chopped
2 cups vanilla ice cream, softened
1/2 cup prepared dulce de leche
1/2 cup chopped salted roasted peanuts
Directions
- Spray the inside of a 9-inch pie plate with nonstick cooking spray. Place a layer of plastic wrap over the pie plate and press smoothly to stick.
- Scatter the smaller waffle pieces to cover the bottom of the pie plate and place the larger shards against the sides in an uneven mosaic-like pattern. Be artistic; pointy pieces of waffle cone will create a more dynamic border.
- Put the chocolate in a small microwave-safe bowl and melt in the microwave in 30-second increments, stirring in between each round, until the chocolate is melted. Drizzle the chocolate over the crust in a decorative pattern. Chill until set, about 10 minutes.
- Spread the softened ice cream over the chocolate layer, smoothing the top. Wrap with plastic and place in the freezer until set, at least 2 hours.
- Drop the dulce de leche in small blobs around the top of the pie; this will make it easier to spread. Spread as evenly as you can to the edges of the crust. (Don't worry if there are small gaps.) Return the pie to the freezer to let the dulce de leche set, about 30 minutes.
- Bring the pie to room temperature for about 10 minutes before eating. Sprinkle the toasted peanuts over the top of the pie and slice with a warmed knife.