Subj : 8/18 I Scream Pie Day - 5
To   : All
From : Dave Drum
Date : Sat Aug 17 2024 16:16:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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