- Ice cream
- 2 cups half-and-half
- 1 cup granulated sugar
- 1/8 tsp salt
- 4 tsp root beer extract
- 2 cups heavy cream
- 7 oz waffle cones
- 7 Tbsp unsalted butter, melted
- 2 Tbsp granulated sugar
- 1/4 tsp salt
- Sweetened whipped cream, for garnish
- Chocolate shavings, for garnish
To make the ice cream, in a bowl, combine half and half, sugar, salt, and extract. Stir to combine. Add cream and stir to combine.
Place in a frozen insert of an ice cream maker and process according to manufacturer’s directions, 20-30 minutes.
Preheat oven to 350°.
To make the crust, in the bowl of a food processor fitted with the blade attachment, coarsely break up waffle cones into bowl and pulse until fine crumbs. Add butter, sugar, and salt and pulse until combined and resembles wet sand.
Spray 9” pie plate with cooking oil. Pour crumb mixture into pie plate. Using bottom of a ½ cup measure, flatten crumbs on bottom and up sides of plate. Bake until lightly golden, about 8 minutes. Let cool completely.
Transfer ice cream to cooled pie crust and freeze, at least 2 hours. Pipe whipped cream onto pie and garnish with chocolate shavings.