Strawberry Buttermilk Ice Cream And Waffle Cones Recipes

WAFFLE CONE ICE CREAM PIE

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.

VEGAN STRAWBERRY ICE CREAM AND WAFFLE CONE RECIPE - (4.5/5)

Steps:

• Ice cream: Simply freeze the sliced bananas and chopped strawberries for 3 hours. Remove from the freezer, and toss them into a blender with the milk and agave. And then, blend. You'll have to stop every so often to scrape the sides down. At first, it's going to look crumbly. But just keep blending, and it will suddenly turn really smooth and creamy. Once it's nice and creamy, simple pour it into an airtight container, and toss it back into the freezer for a couple hours. Cones 1) Mix the almond milk and the canola oil together. This takes the place of heavy cream in the recipe. Once you've mixed them, add all of the other ingredients and mix until smooth. Let the batter rest for around half an hour. 2) Heat a waffle cone iron or skillet (don't use a regular waffle iron, it won't work) with a little oil in the bottom. Add the batter into the iron. Try to spread the batter out as thinly as possible, sort of like making a crepe. Flip the cake and brown on both sides. Note: don't worry if the first two don't come out correctly. 3) Once the cakes are browned, roll them around a paper cone, or slice them if you'd like waffle chips instead. To make them harden faster, put them in the freezer , but leaving them out will work just fine, too. Once they're hard, fill them up with Strawberry Ice Cream.

STRAWBERRY BUTTERMILK ICE CREAM

Steps:

• Combine strawberries, sugar and lemon juice in a food processor or blender and process until smooth. (This will go more easily if you chop the strawberries first).
• Combine strawberry puree and buttermilk and stir until well blended.
• Refrigerate at least four hours, or overnight if possible.
• Transfer to ice cream maker and process according to manufacturer's directions.

STRAWBERRY BUTTERMILK ICE

Steps:

• Puree strawberries and sugar in processor. Add buttermilk and process until smooth. Pour into 8x8x2-inch glass dish. Place in freezer. Freeze mixture until firm, about 3 hours.
• Transfer mixture to processor and process until smooth. Spoon mixture into plastic container. Cover tightly and freeze until firm, about 3 hours (Ice can be prepared 2 days ahead. Keep frozen.) Let ice soften at room temperature about 5 minutes before serving.