Ingredients
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
- 2–2 1/2 cups whole blueberries
Instructions
- For sugar cone crust:Preheat oven to 350 degrees F.
- In a medium bowl mix together the crumbs and melted butter. Stir well with a fork. Grease a 9 or 10″ springform pan.
- 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.
- Remove from oven and place on a cooling rack. Let cool completely.
- 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.
- 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.
- 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.
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: American