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!
Strawberry Ice Cream Cone Pie
Yield: 8 servings
Ice Cream Ingredients:
1 lb fresh strawberries*, washed with the tops removed
1 cup whole milk
1 cup heavy cream
1 (14 ounce) can 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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