Waffle Cone and Cookie Dough Ice Cream Pies
Circle B Kitchen
Waffle Cone Ice Cream Pie
10 waffle cones (like Keebler)
¼ cup melted butter
¼ cup sugar
1 container of waffle cone ice cream
Chocolate and caramel sauce for topping
Preheat oven to 375 degrees
Place the waffle cones in the food processor with the sugar and pulverize. Spray a 9" pie pan with nonstick cooking spray. Place crumbs with melted butter into the pie pan and mix well. Press the crumb mixture into the bottom and sides of the pan and bake for 8-10 minutes. Remove from the oven and cool completely.
Spread the cooled crust with softened waffle cone ice cream. Freeze for a couple of hours. You can either drizzle the caramel and chocolate sauce over the top and then return it to the freezer or drizzle each slice when serving.
Cookie Dough Ice Cream Pie
20 Oreo cookies
4 tablespoons butter, melted
1 container of Cookie Dough Ice Cream, slightly softened
Spray a 9” pie pan with nonstick cooking spray.
Place the Oreos in the food processor and pulverize until you have crumbs. Put the crumbs into the pie pan with the melted butter and mix thoroughly. Press into the bottom and sides of your pie pan. Refrigerate for ½ hour or longer.
Soften the ice cream slightly and then spread it over the crumb crust and place into the freezer for at least 12 hours. Take the pie out of the freezer about 15 minutes before serving.
Slice into wedges (you should get about 8 to 10 slices). Can drizzle the chocolate sauce over the top in a lattice pattern or serve with the chocolate sauce on top.