#sugar cones

[balthazar-sketti]

General Mills Sugar Cones, 1967

[seyitaylor]

Easy Sugar Cone Cornucopias Sugar cones shaped like cornucopias make for a festive treat! Fill them with fruit, berries, candies, or nuts for a wonderful addition to your Thanksgiving dessert table.

[rocketpope]

Easy Sugar Cone Cornucopias Sugar cones shaped like cornucopias make for a festive treat! Fill them with fruit, berries, candies, or nuts for a wonderful addition to your Thanksgiving dessert table.

[unwritrecipes]

Peanut Butter Hot Fudge Ice Cream Pie with Sugar Cone Crust

Today we’re heading to the freezer with this easy and decadent Peanut Butter Hot Fudge Ice Cream Pie with Sugar Cone Crust. Honestly, can life get any better?!! If you adore the peanut butter/chocolate combo as much as some people I know do, the answer is no, not really!!! Say hello to Day 4 of Pie week!!

Ice cream is not really a traditional Thanksgiving Day dessert but I can can guarantee you that if you serve it, especially in this wowza pie form, it is guaranteed to be a huge hit! Who can resist a sugar cone crust filled with vanilla ice cream loaded with Reese’s Peanut Butter cups, roasted peanuts and homemade peanut butter hot fudge?!! Not me!!!

And the best part is that this is super easy to put together and can be done days ahead which makes all the holiday prep juggling so much easier!

You start by making a no-bake sugar cone cookie crust which comes together entirely in the food processor.

Then, while that crust chills in the freezer, you whip up the peanut butter hot fudge. It takes just a few minutes and is pretty much life changing!! And the good news is that it makes more than you need for the pie!!

And once the pie crust has chilled, you pour a nice little layer of it over the crust and return to the freezer to firm up.

Meanwhile, you fold the chopped up peanut butter cups into the ice cream and then scrape the whole thing into the crust over the fudgy layer—

Sprinkling the top with the roasted, salted peanuts in the process

Before covering the whole thing in a dramatic, decorative zigzag of more peanut butter hot fudge sauce.

Drooling yet?!! I know I am!!

The hardest part is waiting for it to freeze!

Every bite is indescribably delicious and the perfect capper to your holiday meal!

Peanut Butter Hot Fudge with Sugar Cone Cookie Crust

Makes 8-10 servings

It helps to have a food processor for this.

Prep Time for Peanut Butter Hot Fudge: 10 minutes; Prep Time for crust: 10 minutes, plus 30 minutes chilling time; Prep Time for Pie: A couple of hours of chilling time to allow the layers to freeze.

Ingredients

For the Sugar Cone Crust

12 sugar cones

3 tablespoons sugar

6 tablespoons unsalted butter, melted

For the Peanut Butter Hot Fudge

3/4 cup heavy cream

4 ounces good milk chocolate, chopped (I used Lindt)

½ cup creamy peanut butter (not the natural kind, I used Skippy)

3 tablespoons Lyle’s Golden Syrup or light corn syrup

For the Pie

1 quart good store-bought vanilla ice cream or this homemade version, softened

1 ½ cups Reese’s peanut butter cups, chopped

Generous ¼ cup roasted, salted peanuts, chopped

The Recipe

1. To make the crust: Spray a 9-inch pie plate with nonstick cooking spray and set it aside. Place the cones in the bowl of a food processor and grind them with the sugar till they become fine crumbs. Add the melted butter and blend until combined. Press the mixture evenly into the bottom and sides of the prepared pie plate. Cover and freeze for at least 30 minutes and up to 1 day.

2. To make the Peanut Butter Hot Fudge: Put the cream, chopped chocolate, peanut butter and golden syrup or light corn syrup into a saucepan and place on the heat to melt, stirring occasionally until sauce is completely smooth. Remove from heat.

3. Pour a layer of the sauce onto the chilled pie crust and return to the freezer for 20-30 minutes to firm up.

4. When sauce is firm, place the ice cream in a medium bowl and fold the peanut butter cups into it. Then carefully scrape it over the fudge layer to maintain separate layers and smooth the top. Scatter the peanuts across the top. Then decoratively drizzle the fudge sauce across the top, making zigzag patterns. You will likely have sauce leftover which is not a bad thing. Store in a jar in the fridge.

5. Place the pie uncovered in the freezer for 30 minutes to firm up. Then wrap well snd store until ready to serve. You can definitely make this at least one week ahead and store well wrapped in the freezer.

Enjoy!

Note: Crust recipe from here; Peanut Butter Hot Fudge from Nigella Express by Nigella Lawson; ice cream filling is my own little bit of genius, lol!

[mickster2525]

Happy New Year to all my Followers

[unwritrecipes]

Mango and Vanilla Ice Cream Pie with Sugar Cone Crust

Woo-hoo, it’s Friday and Day 5 of Pie Week!! It’s been fun for me (and kind of caloric—will definitely have to jump on that elliptical over the weekend). Hope it’s been fun and helpful for you as we get ever closer to the big day next week. Today, we skip the baking process all together and head straight for the freezer instead with this wonderful and oh so easy Mango and Vanilla Ice Cream Pie complete with a buttery Sugar Cone Crust. It’s amazingly delicious and the possibilities for the ice cream and toppings are endless!

In all of my years, why have I never thought to use ice cream cones as the base for an ice cream pie crust?!! It’s a no-brainer, right? Anyhoo, we are doing it now and it’s my new most favorite thing! I promise, you will love it too!

As will you love how super-duper easy it is to whip up one of these ice cream pies. Even if you have never baked anything in your life before, I promise you that you can make this and turn out a winning, stand up and cheer creation. And who wouldn’t be happy with a refreshing little slice of ice cream pie after the heavy Thanksgiving meal (or really anytime!!)

And you can totally make it your own—really the mango and vanilla swirl and toasted coconut topping I used here are just a suggestion. You could go the classic van/choc route and top with hot fudge and whipped cream, or maybe coffee and oreo and top or layer with crushed oreo crumbs or maybe peanut butter and chocolate ice cream with cut up reese’s bars mixed in—as I said, the sky’s the limit. And now I want all those too!

Honestly, the only difficult part about this is waiting for the ice cream to freeze!!

So…the weekend. I will be spending it getting our house in order and trying to organize myself for the onslaught of cooking next week. No, honestly I’m really excited for it! That and the fact that all our kids will be home together for the first time in what feels like a bazillion years! I think I’ll be keeping things pretty quiet around here next week—it’s going to be crazy busy but I may drop in with one or two things, after all the decadence of pie, I feel like should really be posting something green and healthy! Have a great and yummy weekend!!

Mango and Vanilla Ice Cream Pie with Sugar Cone Crust

Makes 8-10 servings

It’s not absolutely necessary but it really helps to have a food processor to grind up the cones and sugar together.

Prep Time: Several hours but only about 10 minutes of this is hands-on time

Ingredients

12 ice cream sugar cones

3 tablespoons sugar

6 tablespoons unsalted butter, melted

1 pint vanilla ice cream

1 pint mango sorbet

Toasted coconut, whipped cream (optional)

The Recipe

1. Spray a 9-inch pie plate with nonstick cooking spray and set it aside. Place the cones in the bowl of a food processor and grind them with the sugar till they become fine crumbs. Add the melted butter and blend until combined. Press the mixture evenly into the bottom and sides of the prepared pie plate. Cover and freeze for at least 30 minutes and up to 1 day.

2. Soften the ice cream and sorbet so that they are spreadable. Place both in a large bowl and using a rubber spatula, swirl together a little bit—careful not to overdo it or they’ll get mixed together instead of being a swirl. Spread into the frozen crust, cover and return to the freezer. You can definitely make this several days ahead.

3. Top the pie with toasted coconut, whipped cream or anything else you like.

Enjoy!

Note: Recipe adapted from Bon Appétit Magazine. I tinkered a lot with this—feel free to make it your own. it’s more of a suggestion than a strict recipe.

[purely-icecream]

Frozen yogurt.

[asreeds]

It should be illegal for adults to come to ice cream shops and not know the names of the different cones if I have to hear a grown-ass man say they want a “pointy cone” one more time I’m gonna start throwing ice cream scoops