serves 10
Nonstick cooking spray
12 waffle cones (from one 7-oz. box)
1 1/2 tbsp granulated sugar
7 tbsp unsalted butter, melted
1 pint vanilla ice cream, softened, divided
1 quart orange sherbet, softened, divided
7 oz marshmallow creme (preferably Jet-Puffed brand)
2 cups heavy whipping cream
1 tsp pure vanilla extract
Orange slices, for garnish (optional)
Make waffle cone crust:
Lightly coat a 9½-inch deep-dish pie plate with cooking spray. Break waffle cones into a food processor; add sugar and pulse until very finely crushed, about 20 pulses. Add melted butter and pulse until mixture is evenly moistened and resembles wet sand, about 5 pulses. Press mixture firmly into bottom and up sides of prepared pie plate. Freeze, uncovered, until crust is firm, about 15 minutes.
Layer ice cream into crust:
Spoon and spread half of the vanilla ice cream (1 cup) into bottom of crust. Freeze, uncovered, until firm, about 30 minutes. Top evenly with half of the orange sherbet (2 cups), spreading gently. Freeze again for 30 minutes.
Finish layering:
Repeat layers once more with remaining vanilla ice cream and orange sherbet, freezing for 30 minutes between each layer.
Freeze pie:
Cover pie plate tightly using plastic wrap, pressing plastic directly onto surface of sherbet; freeze until completely firm, at least 6 hours or up to 1 week.
Place pie in refrigerator to soften:
Transfer pie to refrigerator 15 minutes before serving.
Make whipped topping:
Beat marshmallow creme, whipping cream, and vanilla with an electric mixer on medium speed until medium-stiff peaks form, 4 to 5 minutes.
Slice, top, and garnish:
Serve pie slices generously dolloped with marshmallow whipped cream. Garnish with orange slices, if desired.
Make-Ahead Instructions
Ice cream pie (without the whipped cream topping) can be made up to 2 weeks ahead. Wrap tightly with plastic wrap and store in the freezer. Dollop with whipped marshmallow topping just before serving.