Dessert - Pioneer woman ice cream pie recipes

Author: Eleanor Pugh  

Get Waffle Cone Ice Cream Pie Recipe from Food Network I went big on this ice cream pie and layered some of my favorite flavors, like coffee, chocolate and caramel. This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises!

King of the Ranch Ice Cream Pie

Get King of the Ranch Ice Cream Pie Recipe from Food Network
Provided by: Ree Drummond : Food Network
Total time: 320 minutes
Cook time: 20 minutes
Yields: 8 servings
Number of ingredients: 8
Ingredients:
  • 1 pint chocolate ice cream, softened
  • One 9-inch store-bought chocolate graham pie shell
  • 1/2 cup chopped pecans
  • 1/2 cup caramel sauce
  • 1/2 cup chocolate sauce
  • 16 maraschino cherries, drained
  • 1 pint dulce de leche ice cream, softened
  • One 13-ounce can whipped cream
How to cook:
  1. Scoop the chocolate ice cream into the chocolate graham pie shell and spread into an even layer.
  2. Scatter half the pecans over the ice cream and drizzle over half of the caramel and chocolate sauces. Place in the freezer to harden for a couple hours. Place the drained cherries on a sheet pan lined with parchment paper and place in the freezer alongside the pie.
  3. Remove the pie from the freezer and spread the dulce de leche ice cream over the top, smoothing the surface. Add the remaining pecans and drizzle the remaining caramel and chocolate sauces, in thin crisscrossing lines, over the top of the pie, making sure not to cover it completely. Squirt about 16 small mounds of whipped cream around the circumference of the pie. Place a frozen cherry on each mound of whipped cream. Transfer to the freezer to harden, 2 to 3 hours minimum. (Can be made up to a week in advance, just cover tightly once it has hardened.)
  4. When ready to serve, use a warm knife to cut into neat slices. Enjoy.
Notes: Ice Cream Pie from The Pioneer Woman Cooks: Come and Get It!, Craving ice cream? We are, too. Today's recipe from Ree Drummond's new cookbook, The Pioneer Woman Cooks: Come and Get It!, couldn't be better

Ice Cream Pie

This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises! And boy, oh, boy...will the need ever arise. Trust me.
Provided by: Ree Drummond Bio & Top Recipes
Total time: 205 minutes
Cook time: 20 minutes
Yields: 12 servings
Number of ingredients: 7
Ingredients:
  • 16 graham crackers (the full sheets, with 4 sections)
  • 1/3 cup (2/3 stick) butter, melted
  • 2 pints vanilla ice cream
  • 1/4 cup finely chopped pecans, plus more for serving
  • 4 peanut butter cups, such as Reese's, roughly chopped
  • 2 large Butterfinger bars, roughly chopped
  • Jarred caramel or hot fudge sauce, for serving
How to cook:
  1. Make the crust: Preheat the oven to 350 degrees F.
  2. Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
  3. Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
  4. Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
  5. Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
  6. Change Things Up!
  7. Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
  8. Use any combination of ice cream flavor and candy/nut you'd like!
Notes: Pioneer Woman Ice Cream Sandwich Cake, How To Make Pioneer Woman Ice Cream Sandwich Cake? · Spray a 9×13 baking dish with cooking spray. · Place 12 ice cream sandwiches, unwrapped, in the bottom of the

Waffle Cone Ice Cream Pie

Get Waffle Cone Ice Cream Pie Recipe from Food Network
Provided by: Ree Drummond Bio & Top Recipes
Total time: 165 minutes
Cook time: 30 minutes
Yields: 8 servings
Number of ingredients: 8
Ingredients:
  • 1/2 gallon strawberry ice cream
  • 12 waffle cones
  • 4 tablespoons salted butter, melted
  • 6 ounces white chocolate
  • 1 tablespoon coconut oil
  • 3 tablespoons rainbow sprinkles
  • 1 cup chopped fresh strawberries
  • 1/4 cup store-bought strawberry sauce
How to cook:
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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-inch nonstick springform pan. Bake for 5 minutes. Let cool completely, about 10 minutes.
  4. Remove the rest of the ice cream from the freezer to start to soften it a little bit.
  5. 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.)
  6. 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.
  7. 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.
  8. 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 and serve drizzled with the strawberry sauce.
Notes: Brownie Sundae Ice Cream Pie, From Pioneer Woman Magazine Summer 2021 · More like this.

Mile-High Mud Pie

I went big on this ice cream pie and layered some of my favorite flavors, like coffee, chocolate and caramel. What’s not to love?!
Provided by: Ree Drummond Bio & Top Recipes
Total time: 25 minutes
Cook time: 25 minutes
Yields: 12 servings
Number of ingredients: 8
Ingredients:
  • 2 quarts (1/2 gallon) coffee ice cream, softened
  • 2 cups chopped pecans
  • 2 quarts (1/2 gallon) chocolate ice cream, softened
  • 2 1/2 cups chocolate-coated toffee pieces
  • 50 chocolate sandwich cookies
  • 1 1/2 sticks salted butter, melted
  • 2 quarts (1/2 gallon) vanilla ice cream, softened
  • 2 1/2 cups chocolate shell ice cream sauce (such as Magic Shell)
How to cook:
  1. Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
  2. Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
  3. Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
  4. Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
  5. Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.
Notes: Waffle Cone Ice Cream Pie, Get Waffle Cone Ice Cream Pie Recipe from Food Network. Waffle Cone Ice Cream Pie Recipe **Pioneer Woman. Fun for the girls! foodnetwork.
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