Soda Fountain Ice Cream Pie
Crushed sugar ice cream cones are the secret to the crunchy crust for this luscious ice cream pie.
1 1/2 cups crushed rolled sugar ice cream cones (one 5-ounce package or 12 cones)
1/2 cup margarine or butter, melted
1/4 cup granulated sugar
3 1/2 cups fresh strawberries
1 quart vanilla ice cream, softened
1/3 cup malted milk powder
1 1/2 cups hot fudge ice cream topping
Whipped cream (optional)
Sliced almonds (optional)
Whole strawberries (optional)
- For Crust: In a small bowl combine crushed cones, margarine or butter, and sugar. Press onto the bottom and 1 inch up the sides of a 9-inch springform pan or into a 10-inch pie plate; set aside.
- For Filling: Place 3 cups of the strawberries in a blender container. Cover; blend until smooth (should have 1 1/2 cups purée). Chop remaining 1/2 cup strawberries; set aside.
- In a large mixing bowl stir together strawberry purée, ice cream, chopped strawberries, and malted milk powder. Pour into prepared crust. Cover; freeze 8 hours or until firm. Spread fudge topping over pie; freeze at least 2 hours more.
- To serve, let pie stand at room temperature 30 minutes before cutting into wedges. If desired, top each serving with whipped cream, sliced almonds, and additional whole strawberries.
Makes 10 servings.
Nutritional Information Per Serving (1/10 of recipe): 417, total fat: 21g, cholesterol: 25mg, sodium: 260mg, carbohydrate: 54g, fiber: 2g, protein: 6g, calcium: 16%
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.