Malted Ice Cream Pie with Waffle Cone Crust

Malted Ice Cream Pie with Waffle Cone Crust
Makes:
12
Prep Time:
20
minutes
Total Time:
350
minutes
11
Malted Ice Cream Pie has a rich crushed waffle cone and honey crust and a delicious and easy to make filling. This is a great choice for a special summer party.

Ingredients:

  • 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 Ice Cream
  • 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)

Directions:

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 ¼ 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!).

NOTE: OVALTINE Chocolate Malt, OVALTINE Rich Chocolate and NESTLÉ NESQUIK Chocolate Flavor Powder taste great in the pie, too. We tested them all!

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Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Malted Ice Cream Pie with Waffle Cone Crust

    Ingredients

    • 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 Ice Cream
    • 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)

     

    Directions

    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 ¼ 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!).

    NOTE: OVALTINE Chocolate Malt, OVALTINE Rich Chocolate and NESTLÉ NESQUIK Chocolate Flavor Powder taste great in the pie, too. We tested them all!

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