Waffle Cone Ice Cream Pie Recipes

WAFFLE CONE ICE CREAM SUNDAE PIE

Waffle Cone Ice Cream Sundae Pie image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

Ingredients

11 medium waffle cones
One 7.25-ounce bottle hardening chocolate sauce, such as Magic Shell
1 1/2 quarts strawberry ice cream, softened
1 cup heavy cream
3 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon caramel sauce
1 tablespoon jarred hot fudge sauce or chocolate sauce, warmed
2 tablespoons chopped peanuts
1 tablespoon rainbow sprinkles
9 Maraschino cherries

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.

WAFFLE CONES

Waffle Cones image

These delicious cones are the perfect complement to homemade ice cream. They even use up the egg whites that are left over!

Provided by Sasha Harlow

Categories 100+ Breakfast and Brunch Recipes Waffle Recipes

Time 23m

Yield 12

Number Of Ingredients 7

Ingredients

1 vanilla bean, split
1 cup butter
1 cup packed dark brown sugar
1 cup egg whites
1 tablespoon vanilla extract
1 teaspoon salt
1 ¼ cups all-purpose flour

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.

Nutrition Facts : Calories 270.1 calories, Carbohydrate 29.4 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 341.9 mg, Sugar 19.3 g

PIZZELLE WAFFLE CONES

Pizzelle Waffle Cones image

This is taken from "The Ultimate Ice Cream Book" These cones require a Pizelle Iron(aka: Pizzelle) and I have found both the electric and stove top model at http://kasbahouse.com/1.pizelle.1.htm online, depending on just how much you want to spend, some get pretty pricey, but the stovetop model is pretty reasonable. You will also be able to locate the cone shaped form at this site.

Provided by Chabear01

Categories Frozen Desserts

Time 1h

Yield 4-6 cones, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup sugar
1 large egg
5 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1/3 cup all-purpose flour, sifted

Steps:

In a medium mixing bowl, beat the sugar into the egg unti it is thickened and pale yellow. Beat in the butter and vanilla. Gently stir in the flour. Do not overmix or the pizelle may become tough. Allow the batter to rest at room temperature at least 15 minutes.
Lightly grease your pizelle iron with vegetable oil spray. Preheat the iron on the stove over medium heat (if you're using an electric model, follow the manufacturer's directions). Use 1 1/2 tbls of batter for a 5 inch pizelle iron, and 2 tbls for an 8 inch pizelle iron. Close the iron and cook the pizelle for 30 seconds on one side. Turn the iron over and continue to cook until lightly golden, about 1 minute more. Carefully peel the soft cookie off the iron and roll it around a cone-shaped mold, sealing the point (or if like me just use 4 bowls of same shape and size, inverted, lay cookie over bottom of bowl, it will rest itself around the sides- this makes cone bowls that are soooo darned pretty). Repeat with remaining batter. The cones will harden as they cool. Remove the cones from the molds when completely cool.
***Variations***.
ALMOND CONES - Substitute 1/4 tsp almond extract for the vanilla extract. Proceed with the recipe as directed.
CINNAMON CONES - Add 1/2 tsp ground cinnamon to the batter along with the vanilla. Proceed with the recipe as directed.
CIRCUS CONES -(THESE ARE FUN)Add a few drops of food coloring to the batter along with the vanilla. Proceed with the recipe as directed.(divide the batter and make different colors - my DGC love these done up in bowls).
FLOWER CONES - Add 1 tsp of rose water or orange flavor water to the batter along with the vanilla. Proceed with the recipe as directed.

Nutrition Facts : Calories 234.9, Fat 15.7, SaturatedFat 9.5, Cholesterol 91, Sodium 120, Carbohydrate 20.7, Fiber 0.3, Sugar 12.8, Protein 2.8

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