Waffle Cone Ice Cream Pie
- Level: Easy
- Yield: 8 slices
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 520
- Total Fat
- 26
- Saturated Fat
- 16
- Carbohydrates
- 68
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 7
- Cholesterol
- 58
- Sodium
- 189
- Total: 2 hr 45 min (includes freezing time)
- Active: 30 min
Ingredients
1/2 gallon strawberry ice cream
12 waffle cones
4 tablespoons salted butter, melted
6 ounces white chocolate
1 tablespoon coconut oil
3 tablespoons rainbow sprinkles
1 cup chopped fresh strawberries
1/4 cup store-bought strawberry sauce
Directions
- Preheat the oven to 350 degrees F.
- 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-inch 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 and serve drizzled with the strawberry sauce.