Layered Ice Cream Pie with Sugar Cone Crust
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10*12
A super easy layered ice cream pie with a sugar cone crust.
  • For sugar cone crust:
  • 1½ 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
  • 2-2½ 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 1½" 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.
Recipe by Cafe Johnsonia at