Caramel Waffle Cone Ice Cream Pie



One Year: Salty Pretzel Brownie Cookies
Two Years: Roasted Cherry and Red Pepper Salsa
Three Years: Berry Goat Cheese Shortcake Ice Cream Sandwiches
Four Years: Shallot Marinade with Chili and Turmeric
Five Years: Peach Strawberry Lassi
Six Years: Raspberry Cream Cheese Breakfast Buns

Caramel Waffle Cone Ice Cream Pie
Makes one 9-inch pie

Crust:
9 waffle cones, crushed
3/4 cup magic shell chocolate sauce

Caramel Waffle Cone Ice Cream:
1 14-oz can sweetened condensed milk
1 tsp pure vanilla extract
2 tbsp malted milk powder
2 cups heavy cream
sea salt, as desired
3 waffle cones, crushed
caramel sauce, for drizzling (plus more for topping)

Malted Milk Whipped Cream:
2 cups heavy cream
1 tbsp malted milk powder
1 tsp granulated sugar
1 tsp pure vanilla extract
sea salt, as desired

Crust:
Place cones in a resealable plastic bag and crush (note: this does not have to be perfect). Pour contents into a bowl and stir in magic shell. Transfer to a 9-inch pie dish* and press into the bottom and edges. Cover with plastic wrap and freeze. Meanwhile, prepare ice cream.

Ice Cream:
Stir or whisk sweetened condensed milk, vanilla, and malt. Set aside. Meanwhile, use a handheld mixer on high to whip the cream and salt until soft peaks form, about 5-7 minutes. Pour the sweetened condensed milk mixture into a large bowl. Gently fold in about one cup of the whipped cream. Then, fold in the rest of the whipped cream. Freeze for one and a half hours, then add toppings. You can do this by transferring the ice cream mixture, which will be sort of custardy at this point, in batches, and layering with waffle cone pieces and a drizzle of your desired amount of caramel sauce until you’ve used up all of the ice cream again. Cover with plastic wrap. Freeze overnight. When ready, use an ice cream scoop to scoop the ice cream into the waffle cone crust, gently smoothing with a spatula. Cover and freeze. Prepare whipped cream.

Whipped Cream:
In a large bowl, use a handheld mixer high to whip cream, malt, sugar, vanilla, and salt until soft peaks form, about 5-7 minutes. Remove ice cream cake from freezer and gently smooth whipped cream over top, swirling into a little peak in the middle. Drizzle with additional caramel sauce. Freeze for two hours, then cut into slices and serve.

*An aluminum one is preferable here, though I know it isn’t pictured. It’s a bit easier to slice.

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2 comments

Add Yours
  1. Topher

    This sounds and looks absolutely amazing! A hot day and frozen treat like this is a dream come true! Or maybe relaxing in bed with the fan on high enjoying such deliciousness. 🙂 yummmmmm yum 😋

    Liked by 1 person

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