Waffle Cone Ice Cream Sundae Pie Recipes

Steps:

• Preheat the oven to 350 degrees F.
• 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-inch 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 and serve drizzled with the strawberry sauce.

Steps:

• Take out ice cream to slightly soften while preparing waffle.
• Toast (or make) waffle to your liking.
• At the same time, heat up hot fudge and caramel (or any other toppings you would like to use).
• To assemble, place waffle on plate.
• Add scoop(s) of ice on top of waffle.
• Drizzle with hot fudge and caramel (or desired toppings).
• Top with whipped cream.
• Sprinkle with chopped nuts.
• Top with maraschino cherry.
• Enjoy immediately!

Steps:

• Preheat and grease a standard round waffle iron.
• Whisk flour, sugar, baking powder, and salt together in a bowl. Stir warm milk, melted butter, egg, and vanilla extract together in a separate bowl; mix into flour mixture just until batter is smooth.
• Scoop 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions, 2 to 4 minutes. Immediately remove waffle; drape and form around a rolling pin to create a taco shape. Cool to room temperature.
• Mix white chocolate and coconut oil together in a microwave-safe bowl; heat in microwave until melted and smooth, about 1 minute. Whisk well.
• Dip the open side of each waffle into the white chocolate mixture using the handle of a spatula to hold the waffle.
• Sprinkle the sprinkles over white chocolate dipped area of waffle. Fill the waffles with strawberry ice cream and raspberry sorbet.