Ice Cream Pie with a Waffle Cone Crust

  • Written by Family Features


Ice Cream Pie with a Waffle Cone Crust

1 1/2 to 2 c. finely crushed or ground waffle or sugar cones (about 12 cones total)

3 Tbsp. honey

2 Tbsp. unsalted butter, melted

1container (1.5 quarts) Vanilla Dreyer’s or Edy’s Slow Churned Light Ice Cream

1 1/4 c. Ovaltine Classic Malt Mix, divided

2 Tbsp. lowfat milk

1 container (8 ounces) frozen light whipped topping, thawed (optional)

Chopped malt balls (optional)

Combine crushed cones, honey and butter in large bowl; stir. Pour into 9-inch deep-dish pie plate. Press mixture onto bottom and up side of plate. Freeze for 30 minutes. Remove ice cream from freezer to soften for several minutes. Place ice cream and 1 cup Ovaltine in large mixer bowl; beat until combined. Spoon into prepared crust. Place in freezer while making topping. For topping, combine milk and remaining 1/4 cup Ovaltine in large bowl; stir in whipped topping. Spoon over pie. Freeze for 5 hours or until firm. Sprinkle with chopped malt balls. Cut into 12 wedges.

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