Ice Cream Cone Pie, yes, it’s officially a thing now. This is what happens when a box of ice cream sugar cones comes home from the grocery store with over half the cones broken. I opened the box to scoop ice cream into them for my boys and I was less than impressed. I told the boys we’d be waiting a day to eat our ice cream cones, because I had an even better idea. (ha, that’s parenting for you, spur of the moment improv.)
This pie actually tastes like you are eating an ice cream cone. I’m telling you now that this is one of the best ice cream ideas I’ve ever had. I expected the crust to taste like a traditional graham cracker crust, but it doesn’t. The crust stays a bit crunchy, just like the cones do when they are filled with ice cream, and that sugar cone flavor comes through in every bite. This was delicious and such a big hit with my family and the friends who tried it. I’ll be making ice cream cone pies instead of graham cracker crust pies all summer long. Bring on the warm weather now, because the possibilities are endless.
Homemade strawberry ice cream is one of those things that simply can’t be replicated in a store-bought version. If you’ve never tried it, you’re about to fall for this creamy berry filled treat. However, if you aren’t up for making your own ice cream, the ice cream cone crust will work great with any flavor of store-bought or homemade ice cream. Just let the ice cream thaw enough to fill the pie, smooth it out and re-freeze. Have fun!
- Ice Cream Ingredients:
- 1 lb fresh strawberries* washed with the tops removed
- 1 cup whole milk
- 1 cup heavy cream
- 1 14 ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
- Crust Ingredients:
- 8 ice cream sugar cones broken into pieces
- 1/4 cup melted butter
- 1/4 cup brown sugar
- Place the berries and the milk in the blender, blend to combine. Add the remaining ingredients and blend until smooth. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. (I had a bit more ice cream mixture than my machine could hold, so I froze 3 1/2 cups worth for this pie and saved the remaining ice cream mixture in the refrigerator to freeze the next day.)
- While the ice cream is churning, place the ice cream cone pieces in a food processor or in the clean (dry) blender. Pulse until the cones have broken down into crumbs. Add the melted butter and sugar and pulse a few more times to combine. Pour the crumb mixture into a pie plate and use your fingers to press it down and form the crust.
- When the ice cream has finished in the machine, carefully scoop it over your prepared crust. Smooth the top of the pie and freeze at least an hour or two before serving. Let the pie warm on the counter for about 15 minutes before slicing. Enjoy!
- *I have made strawberry ice cream with frozen berries in the past and it works fine that way. The fresh berry version was a little bit sweeter, so taste the pureed mixture and add a tablespoon or two of sugar if the frozen berries aren't sweet enough for you.
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