Layered Ice Cream Pie with Sugar Cone Crust

We were invited to celebrate summer with Tillamook Ice Cream.  As you know, our family loves ice cream in any way, shape or form.  When it comes to store-bought ice cream, Tillamook is my family’s go-to favorite.  They sent us some coupons and we were able to pick out a flavor for each of us.  My kids were thrilled, of course when they found out.  With the 4th of July this week, we came up with a fun frozen holiday treat using Tillamook Ice Cream.

We decided to make a simple Layered Ice Cream Pie with Sugar Cone Crust.  Old Fashioned Vanilla and Oregon Strawberry were our red and white layers.  For the blue layer on top, we used fresh blueberries. The crust is very much like a graham crack crust, except that it tastes like a buttery ice cream cone.  All of the goodness of a double scoop on a sugar cone in a pie!

If you’re a Tillamook fan like we are, be sure to take part in the Loaf Love Tour happening now.  Check the schedule to see when they’ll be in your area.  For all of you Utah locals, there is a fun Golden Ticket Giveaway happening in the grocery store stops on the Loaf Love Tour.  Find out more info here.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Layered Ice Cream Pie with Sugar Cone Crust

A super easy layered ice cream pie with a sugar cone crust.

  • Total Time: 1 hour 20 mins
  • Yield: 10*12 1x


Units Scale
  • For sugar cone crust:
  • 1 1/2 cups sugar cone crumbs (from 8 ounces of whole cones)
  • 8 Tablespoons melted butter
  • For ice cream pie:
  • 1.75 quart container Tillamook vanilla ice cream, slightly softened
  • 4 cups Tillamook strawberry, slightly softened
  • 22 1/2 cups whole blueberries


  1. For sugar cone crust:Preheat oven to 350 degrees F.
  2. In a medium bowl mix together the crumbs and melted butter. Stir well with a fork. Grease a 9 or 10″ springform pan.
  3. Press the crumbs onto the bottom and about and 1 to 1 1/2″ up the side. Bake for 15-20 minutes, or until golden.
  4. Remove from oven and place on a cooling rack. Let cool completely.
  5. For ice cream pie: Stir softened strawberry ice cream with a wooden spoon until spreadable. Spread over the bottom of the crust. Place in freezer for about 30 minutes or until firm.
  6. Stir vanilla ice cream until spreadable. Spread on top of the strawberry layer. Place in freezer to harden for 20-30 minutes. Remove from freezer and top with blueberries. Press into the vanilla layer so they don’t roll around. Cover and freeze until completely firm, about 2 hours or overnight.
  7. To serve: Fill a large bowl with very hot water. Quickly dip the spring form pan into the water and remove the outer ring. Transfer to a platter. Cut into wedges using a large, chef’s knife.
  • Author: Lindsey Johnson
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Category: Dessert
  • Cuisine: American

Disclosure: Tillamook provided us with coupons for their ice cream. All thoughts and opinions are our own.

You may also like


  1. You are so talented, Lindsey. What a beautiful pie this is. I love how the tops of the blueberries are frosted white. It gives the pie a wintery look. Did you brush them with ice cream, or is that powdered sugar?

  2. I’m with Annalise…mind blown on that sugar cone crust. Could you be any more brilliant?

    Super cool creation and I love how it’s simple to make on a crazy holiday like the 4th.

    I with vouch for Tillamook. I’ve gotten to where I will only buy Tillamook Ice Cream or Talenti Gelato…otherwise we’re making ice cream at home.

  3. I will be making your recipe tonight for the layered ice cream pie with the sugar cone crust for the 4th of July, it looks fabulous I can’t wait to taste it!!!! I’ll let you know how it turned out

  4. Great crust idea…must try it. QUESTION: Why so much butter (8 TBS) for the crust? Couldn’t the crushed cones be held together with less butter? Just seems like a lot.

Leave a Reply

Your email address will not be published.

Recipe rating