Fruit Smoothie Ice Cream Pie with Waffle Cone Crust

Summer is pretty much here in the Duke household. My kids have one more week left of school, then it’s time to par-tay! I love summer, and I love baking and playing with my kids. Not to mention–sleeping in! I’m very excited to share a new treat around here, with a fun WAFFLE CONE twist! Who doesn’t love a waffle cone?  This Fruit Smoothie Ice Cream Pie with Waffle Cone Crust is the essence of summertime treats, and fun to make with the kids, too!

Though the process has a few steps that involve freezer shifts, it’s very easy to do on a movie marathon day or in between crafting activities with kids while home. Main ingredients are: vanilla ice cream, strawberries, blueberries, and waffle cones=easy!  I used Keebler brand waffle cones. It’s basically: waffle crust, then blueberry ice cream mixture, then strawberry ice cream mixture. The instructions are very detailed, don’t let that overwhelm you. You are just mixing pureed fruit with ice cream for the 3 layer pie.

5 from 4 votes

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Fruit Smootie Ice Cream Pie with Waffle Cone Crust

Prep Time

1 hr

Cook Time

20 mins

Total Time

1 hr 20 mins

 

Mix ice cream with fruit to make a smoothie--then freeze it in layers on a waffle cone crust!

Course: Dessert

Servings: 10

Author: Kristen Duke

Ingredients

• 1 7-ounce package waffle cones, broken into pieces
• 6 tablespoons butter melted
• 1 tablespoon granulated sugar
• 2 quarts premium vanilla ice cream
• 1 16-ounce container fresh strawberries
• 1/4 cup powdered sugar divided
• 1 pint fresh blueberries

Instructions

1. Mix waffle cone bits, melted butter, and 1T sugar in a food processor until finely crushed.
2. Press mixture onto the bottom of a lightly greased 10-inch springform pan (10in).
3. Bake at 350° for 10 minutes.
4. Cool completely in pan on a wire rack (30 min)
5. Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened.
6. Mix strawberries and 2 tablespoons powdered sugar in a food processor until pureed, scrape down sides, remove strawberry mixture, and set aside.
7. Mix blueberries and 1 tablespoon powdered sugar in food processor until pureed, scrape down sides; set aside.
8. Scoop 1 quart of ice cream in a large bowl; cut into large pieces.
9. Fold strawberry mixture into ice cream until blended.
10. Put in freezer until slightly firm. (15 min.)
11. Stir blueberry mixture into the rest of the ice cream (1 qt.)
12. Place bowls in freezer.
13. Spread blueberry mixture evenly into prepared crust in springform pan.
14. Place pan with blueberry mixture in freezer.
15. Freeze 30 minutes or until blueberry layer in pan is slightly firm.
16. Place strawberry mixture over blueberry layer in pan
17. Freeze 3 hours or until all layers are firm.
18. Let pie stand at room temperature 15 minutes before serving. Garnish, with fruit if desired.

Here’s a little step by step process…

Just try it…

Adapted from Southern Living