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