(as of Apr 11,2021 02:30:27 UTC – Details)
Kelly Senyei, founder of the food site Just a Taste, has garnered millions of fans with a delicious hook—every one of her recipes has a secret ingredient, something totally unexpected that takes a dish from common to extraordinary. Some of the 125 tried-and-tested recipes are surprisingly simple, like her Vanilla Bean Drop Doughnuts made with Greek yogurt, or the Sweet and Tangy Baked Chicken Wings made with blackberry jam. Other recipes are nothing short of genius, such as Savory Caramel Corn made with bacon and thyme, Healthy White Chicken Chili made with hummus, and Salted Caramel Bread Pudding made with chocolate croissants.
Just because the secret ingredients are surprising doesn't mean they're expensive or hard to find, either. Kelly is a busy mother of three, and she made sure every ingredient can be found in any supermarket. Her family-friendly recipes cover every occasion, from crowd-pleasing snacks and 30-minute entrées to make-ahead sides and holiday-worthy desserts.
From the Publisher
Ice Cream Pie Template from The Secret Ingredient Cookbook
Prep: 6 hours 20 minutes (including freezing) | Cook: 10 minutes | Yield: 8 servings
SECRET INGREDIENT: ICE CREAM CONES
Every time I buy ice cream cones, I open the box and am met with a handful of intact cones and a whole lot more broken pieces. When life gives you shattered cones, make ice cream pie! Both waffle and sugar cones are easily transformed into pie crust, but I prefer the buttery flavor of the waffle variety. It’s only the first of several decisions you’ll be making when using this ultimate ice cream pie template. Get creative with your ice cream flavors and toppings, because the combinations are truly endless.
The ice cream cones must be finely crushed so that they can be tightly packed into the pie plate to form the crust.
Preheat the oven to 350°F.
In a medium bowl, stir together the crushed waffle cones, butter, and sugar until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch metal pie plate.
Bake the crust for 10 minutes, then set it aside to cool completely. Remove the ice cream from the freezer to soften slightly while the crust cools.
Once the crust has cooled, add alternating layers of the ice cream and your choice of toppings into the crust. Wrap the pie securely with several layers of plastic wrap, then freeze it until frozen solid, a minimum of 6 hours.
When ready to serve, remove the plastic wrap and top the pie with the whipped cream. Slice and serve with your choice of sauce.
1¼ cups finely crushed waffle or sugar cones (see Kelly’s Note)
4 tablespoons unsalted butter, melted
3 tablespoons sugar
6 cups ice cream(s) of your choice
½ cup chopped toppings of your choice, such as candy, sprinkles, cookies, or nuts
1½ cups whipped cream, for serving
Chocolate sauce or caramel sauce, for serving