Ice Cream Pie with Sugar Cone Crust
📜 Collection: Jill Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A frozen dessert featuring a unique, crunchy crust made from sugar cones, layered with softened ice cream and a simple Hershey bar chocolate sauce.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | Several hours | One 9 or 10-inch pie |
🔪 Key Equipment
- 9 or 10-inch pie pan
- Mixing bowl
- Small saucepan
- Oven
Ingredients
Sugar Cone Crust
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 box (approx. 12) | Sugar Cones | Crushed into fine crumbs |
| 6 tbsp (3/4 stick) | Butter | Melted |
| 1/2 teaspoon | Sugar | None |
| 1/2 teaspoon | Cinnamon | None |
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 pints | Ice Cream | Flavor of choice, softened slightly |
| 7 ounces | Hershey’s Milk Chocolate Bar | None |
| 1/4 cup | Milk | None |
Instructions
Step 1: Make the Crust
- Preheat oven to 375°F.
- Crush the 1 box sugar cones into fine crumbs.
- In a bowl, combine the crumbs, 6 tbsp butter, 1/2 teaspoon sugar, and 1/2 teaspoon cinnamon.
- Press the mixture firmly into the bottom and up the sides of a 9 or 10-inch pie pan.
- Bake for 10 minutes until set, then let cool completely.
Step 2: Assemble and Freeze
- Allow the 3 pints ice cream to soften slightly at room temperature.
- In a small saucepan, melt the 7 ounces Hershey’s milk chocolate bar with the 1/4 cup milk over low heat until smooth and let cool to room temperature.
- Spread half of the softened ice cream in the cooled crust.
- Drizzle a layer of the cooled chocolate sauce over the top.
- Spread the remaining ice cream over the sauce.
- Freeze for several hours until completely firm.
💡 Make-Ahead & Storage: Store the pie tightly wrapped in the freezer for up to 1 week before serving for best texture.
Original Recipe Scan
