Subj : 8/18 I Scream Pie Day - 5
To   : All
From : Dave Drum
Date : Sat Aug 17 2024 04:14 pm

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

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