SECRET INGREDIENT ICE CREAM PIES
Every time I buy ice cream cones, I open the box and am met with a handful of intact cones and a whole lot more broken pieces. When life gives you shattered cones, make ice cream pie! Both waffle and sugar cones are easily transformed into pie crust, but I prefer the buttery flavor of the waffle variety. It's only the first of several decisions you'll be making when using this ultimate ice cream pie template. Get creative with your ice cream flavors and toppings, because the combinations are truly endless.
Provided by Kelly Senyei
Categories dessert
Time 6h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, stir together the crushed waffle cones, butter, and sugar until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch metal pie plate.
- Bake the crust for 10 minutes, then set it aside to cool completely. Remove the ice cream from the freezer to soften slightly while the crust cools.
- Once the crust has cooled, add alternating layers of the ice cream and your choice of toppings into the crust. Wrap the pie securely with several layers of plastic wrap, then freeze it until frozen solid, a minimum of 6 hours.
- When ready to serve, remove the plastic wrap and top the pie with the whipped cream. Slice and serve with your choice of sauce.
SECRET FANTASY PIE
So creamy and relaxing, these no-bake, frozen pies whip up in minutes, but the effects last a long time. You can use chocolate, graham cracker, or pastry crusts!
Provided by RASPIL
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 8h15m
Yield 12
Number Of Ingredients 6
Steps:
- in a large bowl, mix together sweetened condensed milk, coffee creamer and hazelnut liqueur. Fold in whipped topping. Pour into pie crusts, and lightly sift cocoa on top. Freeze for 8 hours or overnight.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 39.7 g, Cholesterol 11.1 mg, Fat 17.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 11.3 g, Sodium 180 mg, Sugar 30.1 g
3-INGREDIENT COOKIES & ICE CREAM PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, chocolate, ice cream
Provided by Camille Bergerson
Categories Desserts
Yield 8 servings
Number Of Ingredients 3
Steps:
- Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed.
- Pat the cookie crumbs into the bottom of a 9" (23 cm) pie dish.
- Spread the softened ice cream on top and smooth out.
- Drizzle the top with melted chocolate.
- Freeze for 4 hours, or until the ice cream is hardened.
- Enjoy!
Nutrition Facts : Calories 365 calories, Carbohydrate 43 grams, Fat 19 grams, Fiber 1 gram, Protein 6 grams, Sugar 36 grams
4-INGREDIENT PEANUT BUTTER ICE CREAM PIE
Make and share this 4-Ingredient Peanut Butter Ice Cream Pie recipe from Food.com.
Provided by CherylFoster
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Chill pie crust.
- Mix ice cream in mixing bowl until soft.
- Fold in peanut butter and whipping cream.
- Spoon ice cream mixture into chilled pie crust.
- Can garnish with crushed peanuts or crushed chocolate is desired.
- Freeze about 5 hours.
- Remove from freezer about 10-15 minutes before serving.
Nutrition Facts : Calories 568.5, Fat 39.5, SaturatedFat 14.8, Cholesterol 66.3, Sodium 436.5, Carbohydrate 46.5, Fiber 2.9, Sugar 28.9, Protein 10.6
OREO ICE CREAM PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookie, eggs, sugar, baking chocolate, margarine, vanilla sugar, Kineret Whipped Topping, instant vanilla pudding mix, coffee
Provided by Emily Farhi
Categories Desserts
Yield 16 servings
Number Of Ingredients 9
Steps:
- For the Crust:
- Crush sandwich cookies in the food processor until fine crumbs form. Press into the bottom, and up the side of a nine-inch springform pan.
- Bake at 350'F for 10 minutes and set aside to cool.
- For the Ice Cream:
- Beat egg whites and sugar until stiff peaks form. Meanwhile, place chocolate, margarine and vanilla sugar into a double boiler (or the microwave) and stir until melted.
- Once melted, allow to cool slightly and add the seven yolks, mixing quickly so the yolks shouldn't cook. Mix until well combined.
- Fold chocolate mixture into the snow and pour over the crust. Freeze.
- For the Topping:
- Whip up the dessert topping until soft peaks form.
- Slowly add coffee and instant vanilla pudding until stiff.
- Place into a decorating bag with star tip and pipe rosettes on the top of the ice cream pie.
- Garnish with additional cookies and crumbs.
- Serve.
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- In a medium bowl, stir together the crushed waffle cones, butter, and sugar until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch metal pie plate.
- Bake the crust for 10 minutes, then set it aside to cool completely. Remove the ice cream from the freezer to soften slightly while the crust cools.
- Once the crust has cooled, add alternating layers of the ice cream and your choice of toppings into the crust. Wrap the pie securely with several layers of plastic wrap, then freeze it until frozen solid, a minimum of 6 hours.
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