Drumstick Ice Cream Pie
Description
If you loved drumstick ice cream as a kid, you'll appreciate this Drumstick Ice Cream Pie. It's made with a sugar cone crust, a dark chocolate ganache, vanilla ice cream, and a dark chocolate and walnut topping.
Ingredients
Crust:
12 sugar cones (not cake cones or waffle cones)
6 T. butter, melted
Ganache:
1/2 c. heavy cream
1/2 c. dark chocolate chips
Ice Cream:
1 1/2 quarts vanilla ice cream
Dark Chocolate Topping:
2 c. dark chocolate chips
6 T. coconut oil
1/2 c. chopped walnuts
Directions
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Crust: Place cones in a food processor; process until finely ground, making about 1 1/2 cups.
Mix crumbs with the melted butter in a medium size bowl, tossing while adding the butter, until completely mixed.
Lightly spray an 8 or 9 inch pie plate. Gently but firmly press crumbs into the bottom and up the sides of the pie plate; place in the freezer while making the ganache.
Ganache: Heat heavy cream in a saucepan over medium-high heat, until it just comes to a simmer. Remove from heat; add the dark chocolate. Let it sit for 5 minutes. Stir until smooth. Let it cool slightly; pour into the cold crust, pushing it up the sides a bit. Place in the freezer for 30 minutes.
Take the ice cream out and place it on the counter for about 10-15 minutes to soften a bit. Spoon into the cold pie shell, smoothing it out, filling the shell and mounting it slightly. The whole 1 1/2 quarts might not be needed. Place pie back in the freezer until the ice cream has hardened.
Dark Chocolate Topping: Melt chocolate and coconut oil in the microwave, heating for 1 minute; stir. Heat in 15 second intervals, if necessary, stirring in between to melt completely.
Pour chocolate over the ice cream to cover completely. Immediately sprinkle nuts over the surface before the chocolate hardens. Transfer the pie back to the freezer until ready to serve.
When ready to serve, remove a few minutes in advance for easier cutting.
10 servings.