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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Waffle Cone Ice Cream Pie   
    Categories: I scream, Chocolate, Fruits, Candy   
         Yield: 6 Slices   
       
       1/2 ga Strawberry ice cream   
        12    Waffle cones   
         4 tb Salted butter; melted   
         6 oz White chocolate   
         1 tb Coconut oil   
         3 tb Rainbow sprinkles   
         1 c  Chopped fresh strawberries   
       
     1/4 c  Store-bought strawberry sauce   
        
     Recipe courtesy of Ree Drummond   
        
     Set the oven @ 350oF/175oC.   
        
     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" 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   
        
     Yield: 8 slices   
        
     RECIPE FROM: https://www.foodnetwork.com   
        
     Uncle Dirty Dave's Archives   
       
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