• 8/18 Ice Cream Pie Day 2

    From Dave Drum@1:18/200 to All on Thu Aug 17 16:25:22 2023
    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 @ 350+|F/175+|C.

    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

    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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