05-28-2013 12:58 AM
Malted Ice Cream Pie with a Waffle Cone Crust
Makes 12 servings
1 1/2 to 2 cups finely crushed or ground waffle or sugar cones (about 12 cones total. Waffle cones will yield 2 cups, sugar 1 1/2 cups.)
3 tablespoons honey
2 tablespoons unsalted butter, melted
1 container (1.5 quarts) Vanilla Dreyer's or Edy's Slow Churned Light
1 1/4 cups Ovaltine Classic Malt Mix, divided
2 tablespoons 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 until evenly coated. 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 (crust will be crumbly but oh so good!).
The scoop on everything Q, from helpful tips to interesting tidbits, questions, answers, and more.
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites, nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.
© 1995–2016 QVC, Inc. All rights reserved. Trademark Notice