Waffle Cone Ice Cream Pie

This decadent Waffle Cone Ice Cream Pie is made with a crispy, buttery waffle cone crust, layers of rich chocolate fudge, crunchy peanuts, and your favorite vanilla ice cream. This recipe creates an indulgent and delightful dessert, perfect for a summer celebration or a special birthday treat. The result is a crowd-pleasing pie that serves about 8 people, combining the fun of an ice cream cone with the ease of a sliceable pie.

Waffle Cone Ice Cream Pie Ingredients

For the Waffle Cone Crust:

• 10-12 waffle cones (about 5 cups crushed)
• 1/2 cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Filling & Toppings:

• 1/2 cup hot fudge sauce, warmed
• 1/2 cup chopped salted peanuts
• 1/2 gallon vanilla bean ice cream, slightly softened
• 1 cup whipped cream
• Chocolate sprinkles, for garnish
• Maraschino cherries, for garnish

How To Make Waffle Cone Ice Cream Pie

1. Prepare the crust: In a food processor, pulse the waffle cones until they become fine crumbs. If you don’t have a food processor, you can place them in a zip-top bag and crush them with a rolling pin. In a medium bowl, combine the waffle cone crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened.
2. Form the crust: Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.
3. Freeze the crust: Place the pie plate in the freezer for at least 20 minutes to allow the crust to set and firm up. A firm crust is key to a clean slice.
4. Assemble the layers: Remove the crust from the freezer. Pour the warm hot fudge sauce over the bottom of the crust and spread it into an even layer. Sprinkle the chopped peanuts over the fudge.
5. Add the ice cream: Spoon the slightly softened vanilla ice cream over the fudge and nut layer, spreading it carefully to create a smooth, even top.
6. Freeze the pie: Cover the pie with plastic wrap and freeze for at least 6 hours, or preferably overnight, until the ice cream is completely firm.
7. Garnish and serve: Before serving, top the pie with swirls of whipped cream, a generous amount of chocolate sprinkles, and a few maraschino cherries. Slice with a warm, sharp knife and serve immediately.

Recipe Tips

• Soften the ice cream properly: Let the ice cream sit on the counter for just 10-15 minutes before using. It should be soft enough to spread easily but not melted, which can lead to an icy texture once refrozen.
• Use a food processor for crumbs: For the most uniform crust, a food processor is your best tool. It creates fine, even crumbs that bind together perfectly with the butter.
• Warm your knife: For clean, beautiful slices, run a large, sharp knife under hot water and wipe it dry just before cutting the frozen pie. The heat helps the blade glide through the firm ice cream.
• Don’t skip freezing the crust: Freezing the crust before adding the fillings is a crucial step. It helps prevent the crust from becoming soggy from the ice cream and fudge.

What To Serve With Waffle Cone Ice Cream Pie

This Waffle Cone Ice Cream Pie is a complete dessert on its own, but you can enhance the experience with a few simple pairings. A cup of freshly brewed coffee or a cold glass of milk cuts through the sweetness perfectly. For an even more decadent treat, serve each slice with an extra drizzle of warm chocolate or caramel sauce.

How To Store Waffle Cone Ice Cream Pie Leftovers

Proper storage is key to keeping your ice cream pie fresh and preventing freezer burn.

• Refrigerate: This pie cannot be stored in the refrigerator as it will melt.
• Freeze: Cover the pie tightly with plastic wrap, or place leftover slices in an airtight, freezer-safe container. It will keep well in the freezer for up to 1 week. After that, the crust may begin to lose its crispness.

Waffle Cone Ice Cream Pie Nutrition Facts

Serving Size: 1 slice (1/8th of the pie)

1. Calories: 480 kcal
2. Total Fat: 28g
3. Saturated Fat: 15g
4. Cholesterol: 65mg
5. Sodium: 210mg
6. Total Carbohydrate: 52g
7. Dietary Fiber: 2g
8. Sugars: 38g
9. Protein: 7g

Frequently Asked Questions

• Can I use a different flavor of ice cream? Absolutely! This recipe is incredibly versatile. Chocolate, strawberry, cookie dough, or mint chocolate chip ice cream would all be delicious alternatives. Feel free to mix and match to create your perfect pie.
• Can I make this pie nut-free? Yes, you can easily make this recipe nut-free. Simply omit the chopped peanuts. You can replace them with mini chocolate chips, toffee bits, or crushed Oreos for a similar crunchy texture.
• Do I have to bake the crust? No, this is a no-bake crust, which makes the recipe very simple. The combination of crushed waffle cones and melted butter will firm up perfectly in the freezer without any baking required.
  

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