Strawberry and vanilla ice cream, hot fudge, and whipped cream, all held in a crust made of crushed sugar cones. It’s childhood memories in convenient pie form. And tasty to boot.
Think of this no-cook pie as a deconstructed hot fudge sundae in an ice-cream cone–crushed cones form the crust cradling the malt-flavored ice cream and toppings.
Malt Shop Ice Cream Pie
image and recipe from cookinglight.com
2 Tablespoons honey
2 Tablespoons butter, melted
12 sugar cones, crushed (about 2 cups)
2 cups strawberry low-fat ice cream, softened
1/4 cup malted milk powder, divided
1/2 cup strawberry topping
2 cups vanilla low-fat ice cream, softened
1/2 cup fat-free hot fudge topping
1 1/4 cups canned whipped light cream (such as Reddi-wip)
Combine first 3 ingredients, stirring well. Firmly press mixture into bottom and up sides of a 9-inch pie plate. Freeze 30 minutes or until firm.
Place softened strawberry ice cream and 2 Tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spoon mixture evenly into crust; spread with strawberry topping. Freeze 30 minutes or until firm.
Place softened vanilla ice cream and remaining 2 Tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spread mixture evenly over strawberry topping. Cover and freeze 4 hours or until firm. Top with hot fudge and whipped cream just before serving.
Yields 10 servings.
MF&L Staff at Maine Food & Lifestyle magazine.