Ice cream pie.
Hey Rach, it's Kelly Senyei,
chef and founder of "Just a Taste."
Author of "The Secret Ingredient Cookbook."
I'm back with another secret ingredient recipe.
And today I'm gonna show you
how to turn an ingredient you'd normally toss out
into the ultimate sweet treat.
My kids absolutely love having ice cream and waffle cones,
but this is a pretty common sight at our house.
I open the box,
and I'm stuck with all of these broken pieces on the bottom.
So rather than toss them or snack on them,
I figured out a way to turn them
into the ultimate ice cream pie crust.
I'm gonna add all of these pieces, plus some of the cones,
to the bowl of my food processor.
(upbeat music)
Now I'm gonna process these until they're a very fine crumb.
It's really important not to have a lot of big pieces
because that way the crust will actually stick together.
We're gonna add a few other binders,
but the goal here is a very fine crumb.
(processor whirring)
These look absolutely perfect.
We're basically going for the consistency of sand,
really fine so that they stick together in our pie.
Now I'm gonna measure out one and a quarter cups
of our crumbs and add them to my mixing bowl.
(upbeat music)
Perfect. And now we're gonna add two other binders.
I've got four tablespoons of unsalted butter
and three tablespoons of sugar.
Now you may be wondering why are we adding sugar to cones
that are already naturally pretty sweet.
Well we need that sugar to combine with the butter
because in the oven, those are gonna come together
and create the ultimate kind of binding agent
to keep our crust together.
So I'm gonna stir these together
until the crumbs are really well moistened.
And we want that sugar and butter evenly distributed
with those crumbs.
And it is already smelling so good in here.
The combination of the vanilla-scented waffle cones,
the sugar, the butter.
So this looks fantastic.
The crumbs are really well moistened.
I'm gonna now and these to our pie plate.
(upbeat music)
And I'm always looking for ways to get my kids
into the kitchen with me.
This is the time to get your kids into the kitchen.
I'm gonna use the bottom of a dry measuring scoop
to push the crumbs down and up the sides of our pie plate.
And then I like to use my finger to push along the top
so that we get a nice even top as well.
Last little bit here.
All right, nice compact crust.
Now I've preheated my oven to 350 degrees.
I'm gonna pop this inside for 10 minutes
and we can chat about our fillings.
One of my favorite parts about this recipe
is it really serves as a template.
So you can use any sort of ice cream flavor
and any sort of mix-ins that your heart desires.
My kid's favorite is strawberry ice cream
with milk chocolate chips.
So I have six cups of ice cream.
It's important to keep the ice cream just a little softened
so that it's easy to mix.
So I left my carton of ice cream out on the counter
for about five minutes,
just so I could get to a point
where I could easily stir it together.
(upbeat music)
That's looks great.
So now I have my crust.
This is completely cooled
because obviously we're gonna be adding ice cream to it,
so we don't wanna add cold ice cream to a hot crust.
Completely cooled crust.
Ice cream goes right inside.
(upbeat music)
And then I'm just gonna spread it into an even layer.
I'm gonna pop some plastic wrap on top
of our ice cream pie and then stash it in the freezer
for a minimum of six hours, just until it's frozen solid.
You could obviously make this a couple of days in advance
which makes it a really awesome make-ahead dessert.
My pie is frozen solid,
so I'm gonna remove that plastic wrap,
and then it's time to decorate.
I've got some whipped cream here.
You'll need about a cup and a half to cover the pie.
You can do any sort of decoration you'd like on the top.
I'm pretty famous for my polka dots.
So I'm gonna just do some dots right around the top here.
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And then, of course, no dessert in a house with four kids
is complete without sprinkles.
So I'm gonna add some rainbow sprinkles on top.
(upbeat music)
That looks great.
Your key to slicing an ice cream cake, a cup of warm water
and the sharpest knife you've got.
So I'm gonna dry my knife on a towel here.
The blade is just a little bit warm.
And I'm gonna slice right into the pie.
This recipe makes about eight servings.
And in between each slice,
you can just dip your knife in the warm water
and then dry it on the towel.
And onto the serving plate we go.
So the next time life hands you crushed ice cream cones,
just make an ice cream pie.
(upbeat music)