Confetti Ice Cream Pie
By Tyler Schmidt (@schmidtybakes)
Images
Serves
4-8 servings
Ingredients
For the crust:
4 waffle cones
3/4 cup mini pretzels
2 tablespoons granulated sugar
4 tablespoons salted butter, melted
*Reserve 1/4 cup crust mixture for topping
For the filling:
2oz cream cheese, room temp
1/4 cup sweetened condensed milk
1 & 1/2 teaspoons Tahitian Pure Vanilla Extract
1/2 cup heavy whipping cream
2 tablespoons jimmies/sprinkles
For the topping:
1/4 cup reserved crust mixture
Whipped cream
Jimmies/sprinkles
4 waffle cones
3/4 cup mini pretzels
2 tablespoons granulated sugar
4 tablespoons salted butter, melted
*Reserve 1/4 cup crust mixture for topping
For the filling:
2oz cream cheese, room temp
1/4 cup sweetened condensed milk
1 & 1/2 teaspoons Tahitian Pure Vanilla Extract
1/2 cup heavy whipping cream
2 tablespoons jimmies/sprinkles
For the topping:
1/4 cup reserved crust mixture
Whipped cream
Jimmies/sprinkles
Procedure
For the crust: Preheat oven to 350°F. In a food processor, add waffle cones, mini pretzels, and sugar. Pulse until small crumbs. Add melted butter. Pulse again until mixture resembles wet sand. Reserve 1/4 cup mixture for topping. Pour mixture into an 8-inch ceramic pie plate. Press into the bottom and up the sides of the plate. Bake for 6 minutes. Cool completely, about 20 minutes.
For the filling: In a medium bowl, beat the cream cheese until smooth and creamy, about 30 seconds. Add sweetened condensed milk and mix until combined, about 1 minute. Add vanilla and mix until combined, about 30 seconds.
In a glass measuring cup, add heavy whipping cream. Beat until cream begins to thicken but isn’t quite soft peaks. About 5 minutes. Fold into mixture until smooth and fully combined. Fold jimmies/sprinkles into the mixture. Pour the filling into the pie plate. Cover the pie plate with tin foil and place in freezer to harden overnight.
For the topping: Before serving, pipe whipped cream dollops around edges of the pie. Top with desired amount of reserved crust mixture. Cut into slices and add your jimmies/sprinkles of choice.
*Use the piped whipped cream to help guide when cutting into the desired number of slices.
For the filling: In a medium bowl, beat the cream cheese until smooth and creamy, about 30 seconds. Add sweetened condensed milk and mix until combined, about 1 minute. Add vanilla and mix until combined, about 30 seconds.
In a glass measuring cup, add heavy whipping cream. Beat until cream begins to thicken but isn’t quite soft peaks. About 5 minutes. Fold into mixture until smooth and fully combined. Fold jimmies/sprinkles into the mixture. Pour the filling into the pie plate. Cover the pie plate with tin foil and place in freezer to harden overnight.
For the topping: Before serving, pipe whipped cream dollops around edges of the pie. Top with desired amount of reserved crust mixture. Cut into slices and add your jimmies/sprinkles of choice.
*Use the piped whipped cream to help guide when cutting into the desired number of slices.
Confetti Ice Cream Pie
By Tyler Schmidt (@schmidtybakes)
Serves
4-8 servings
Ingredients
For the crust:
4 waffle cones
3/4 cup mini pretzels
2 tablespoons granulated sugar
4 tablespoons salted butter, melted
*Reserve 1/4 cup crust mixture for topping
For the filling:
2oz cream cheese, room temp
1/4 cup sweetened condensed milk
1 & 1/2 teaspoons Tahitian Pure Vanilla Extract
1/2 cup heavy whipping cream
2 tablespoons jimmies/sprinkles
For the topping:
1/4 cup reserved crust mixture
Whipped cream
Jimmies/sprinkles
4 waffle cones
3/4 cup mini pretzels
2 tablespoons granulated sugar
4 tablespoons salted butter, melted
*Reserve 1/4 cup crust mixture for topping
For the filling:
2oz cream cheese, room temp
1/4 cup sweetened condensed milk
1 & 1/2 teaspoons Tahitian Pure Vanilla Extract
1/2 cup heavy whipping cream
2 tablespoons jimmies/sprinkles
For the topping:
1/4 cup reserved crust mixture
Whipped cream
Jimmies/sprinkles
Procedure
For the crust: Preheat oven to 350°F. In a food processor, add waffle cones, mini pretzels, and sugar. Pulse until small crumbs. Add melted butter. Pulse again until mixture resembles wet sand. Reserve 1/4 cup mixture for topping. Pour mixture into an 8-inch ceramic pie plate. Press into the bottom and up the sides of the plate. Bake for 6 minutes. Cool completely, about 20 minutes.
For the filling: In a medium bowl, beat the cream cheese until smooth and creamy, about 30 seconds. Add sweetened condensed milk and mix until combined, about 1 minute. Add vanilla and mix until combined, about 30 seconds.
In a glass measuring cup, add heavy whipping cream. Beat until cream begins to thicken but isn’t quite soft peaks. About 5 minutes. Fold into mixture until smooth and fully combined. Fold jimmies/sprinkles into the mixture. Pour the filling into the pie plate. Cover the pie plate with tin foil and place in freezer to harden overnight.
For the topping: Before serving, pipe whipped cream dollops around edges of the pie. Top with desired amount of reserved crust mixture. Cut into slices and add your jimmies/sprinkles of choice.
*Use the piped whipped cream to help guide when cutting into the desired number of slices.
For the filling: In a medium bowl, beat the cream cheese until smooth and creamy, about 30 seconds. Add sweetened condensed milk and mix until combined, about 1 minute. Add vanilla and mix until combined, about 30 seconds.
In a glass measuring cup, add heavy whipping cream. Beat until cream begins to thicken but isn’t quite soft peaks. About 5 minutes. Fold into mixture until smooth and fully combined. Fold jimmies/sprinkles into the mixture. Pour the filling into the pie plate. Cover the pie plate with tin foil and place in freezer to harden overnight.
For the topping: Before serving, pipe whipped cream dollops around edges of the pie. Top with desired amount of reserved crust mixture. Cut into slices and add your jimmies/sprinkles of choice.
*Use the piped whipped cream to help guide when cutting into the desired number of slices.