Waffle Cone Ice Cream Pie Recipes

Steps:

• Spray the inside of a 9-inch pie plate with nonstick cooking spray. Place a layer of plastic wrap over the pie plate and press smoothly to stick.
• Scatter the smaller waffle pieces to cover the bottom of the pie plate and place the larger shards against the sides in an uneven mosaic-like pattern. Be artistic; pointy pieces of waffle cone will create a more dynamic border.
• Put the chocolate in a small microwave-safe bowl and melt in the microwave in 30-second increments, stirring in between each round, until the chocolate is melted. Drizzle the chocolate over the crust in a decorative pattern. Chill until set, about 10 minutes.
• Spread the softened ice cream over the chocolate layer, smoothing the top. Wrap with plastic and place in the freezer until set, at least 2 hours.
• Drop the dulce de leche in small blobs around the top of the pie; this will make it easier to spread. Spread as evenly as you can to the edges of the crust. (Don't worry if there are small gaps.) Return the pie to the freezer to let the dulce de leche set, about 30 minutes.
• Bring the pie to room temperature for about 10 minutes before eating. Sprinkle the toasted peanuts over the top of the pie and slice with a warmed knife.

Steps:

• Place 10 waffle cones in a large resealable bag. Crush the cones into large pieces (about 1/2 inch). Reserve 2/3 cup for garnish. Place the remaining crushed cones into a large bowl. Add 1 cup hardening chocolate sauce and toss to coat. Place into a 9-inch pie dish and press to form a crust. Place in the freezer to set, about 20 minutes.
• Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Press the remaining 2/3 cup crushed waffle cone around the edge of the pie to form a crust rim. Place in the freezer until the ice cream firms up, about 30 minutes.
• Meanwhile, beat the heavy cream with the sugar and vanilla in a large, chilled metal bowl until it holds medium-stiff peaks. Refrigerate until ready to use.
• To serve, spread 1/3 cup of the hardening chocolate sauce over the ice cream. Top with the whipped cream. Drizzle with the caramel sauce and hot fudge sauce. Garnish with the peanuts, sprinkles and cherries. Place the remaining waffle cone upside-down in the center of the pie and serve.

Steps:

• Scrape vanilla bean seeds into a small saucepan over medium heat; add butter and cook until melted, 2 to 3 minutes. Whisk vanilla butter, brown sugar, egg whites, vanilla extract, and salt together in a bowl; add flour and beat until batter is smooth.
• Preheat a waffle cone maker according to manufacturer's instructions.
• Pour batter into the preheated waffle maker and cook according to instructions.
• Immediately wrap around a cone-shaped dowel or press into a bowl-shaped mold. Let each cone or bowl cool for a few minutes. Store in an airtight container for up to 2 days.