Sweetened condensed milk adds silkiness and simplicity to the homemade ice cream-making process. We add malted milk to the base, and then crushed waffle cone pieces and salted caramel, for flair. Once chilled, plop the mixture into a waffle cone/magic shell crust. Dollop with a cloud of malted milk whipped cream and drizzle with more salted caramel. This is pie done the right way, people!
Caramel Waffle Cone Ice Cream Pie
Makes one 9-inch pie
Crust:
9 waffle cones, crushed
3/4 cup magic shell chocolate sauce
Caramel Waffle Cone Ice Cream:
1 14-oz can sweetened condensed milk
1 tsp pure vanilla extract
2 tbsp malted milk powder
2 cups heavy cream
sea salt, as desired
3 waffle cones, crushed
caramel sauce, for drizzling (plus more for topping)
Malted Milk Whipped Cream:
2 cups heavy cream
1 tbsp malted milk powder
1 tsp granulated sugar
1 tsp pure vanilla extract
sea salt, as desired
Crust:
Place cones in a resealable plastic bag and crush (note: this does not have to be perfect). Pour contents into a bowl and stir in magic shell. Transfer to a 9-inch pie dish* and press into the bottom and edges. Cover with plastic wrap and freeze. Meanwhile, prepare ice cream.
Ice Cream:
Stir or whisk sweetened condensed milk, vanilla, and malt. Set aside. Meanwhile, use a handheld mixer on high to whip the cream and salt until soft peaks form, about 5-7 minutes. Pour the sweetened condensed milk mixture into a large bowl. Gently fold in about one cup of the whipped cream. Then, fold in the rest of the whipped cream. Freeze for one and a half hours, then add toppings. You can do this by transferring the ice cream mixture, which will be sort of custardy at this point, in batches, and layering with waffle cone pieces and a drizzle of your desired amount of caramel sauce until you’ve used up all of the ice cream again. Cover with plastic wrap. Freeze overnight. When ready, use an ice cream scoop to scoop the ice cream into the waffle cone crust, gently smoothing with a spatula. Cover and freeze. Prepare whipped cream.
Whipped Cream:
In a large bowl, use a handheld mixer high to whip cream, malt, sugar, vanilla, and salt until soft peaks form, about 5-7 minutes. Remove ice cream cake from freezer and gently smooth whipped cream over top, swirling into a little peak in the middle. Drizzle with additional caramel sauce. Freeze for two hours, then cut into slices and serve.
*An aluminum one is preferable here, though I know it isn’t pictured. It’s a bit easier to slice.
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