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Waffle Cone Ice Cream Pie

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by: Cheeky Kitchen
Updated Oct 18, 2017
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All of the ice creams, all in one place! We’ve taken your favorite flavors, piled them into a flaky golden pie crust and topped it all off with fudge sauce and crushed Oreos™. (And rainbow sprinkles, of course. Always sprinkles.)

More About This Recipe

  • The most memorable State Fair eats are those over-the-top, larger-than-life concoctions that let you have your fried cake-on-a-stick…and eat it, too. In this instance, we let the indulgent, creative creations of summer fair food inspire our ice cream pie. First, we took a flaky crust and topped it with five different flavors of Häagen-Dazs™ ice cream. (Premium ice cream, which typically has less air whipped in than cheaper varieties, gives the best results in frozen desserts.) Not to mention layers of crumbled cookies and hot fudge. Sprinkles. More sprinkles. And finally, waffle cones on top. The result is an eye-catching frozen treat full of everything you ever wanted for dessert. A State Fair favorite, made right at home.

Waffle Cone Ice Cream Pie

  • Prep Time 30 min
  • Total 2 hr 30 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 large container(28 oz) Häagen-Dazs™ ice cream chocolate
  • 3/4 cup chocolate fudge sauce
  • 30 Oreo cookies, crushed
  • 1 container (14 oz) Häagen-Dazs™ ice cream Toasted Coconut Caramel
  • 2 tablespoons rainbow sprinkles or nonpareils
  • 1 large scoop Häagen-Dazs™ ice cream Vanilla Swiss Almond
  • 1 large scoop Häagen-Dazs™ ice cream Belgian Chocolate
  • 1 large scoop Häagen-Dazs™ ice cream Triple Chocolate
  • 3 waffle cones
  • 1 cherry (fresh or maraschino)
Make With
Pillsbury Pie Crust

Instructions

  • Step 
    1
    Heat oven to 425°F. Line the bottom of a pie pan with the crust and crimp the edges. Bake 10-12 minutes, or until golden. Cool completely.
  • Step 
    2
    Remove ice creams from freezer and let soften for about 10 minutes.
  • Step 
    3
    Spread chocolate ice cream into the bottom of the pie crust and top with half of the cookie crumbles.
  • Step 
    4
    Spread coconut caramel ice cream atop, followed with an even layer of fudge sauce.
  • Step 
    5
    Add remaining cookie crumbles and rainbow sprinkles around the edges.
  • Step 
    6
    Place the three large scoops of vanilla almond, Belgian chocolate and triple chocolate ice cream in the center of the pie. Freeze until firm, at least 1-2 hours.
  • Step 
    7
    Just before serving, top with waffle cones and cherry.

Nutrition

No nutrition information available for this recipe

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