A frozen dessert featuring a unique, crunchy crust made from sugar cones, layered with softened ice cream and a simple Hershey bar chocolate sauce.
Author
Unknown
Recipe
Sugar Cone Crust
| Measurements | Ingredients |
|---|---|
| 1 box (approx. 12) | Sugar Cones |
| 6 tbsp (3/4 stick) | Butter, melted |
| 1/2 teaspoon | Sugar |
| 1/2 teaspoon | Cinnamon |
Filling
| Measurements | Ingredients |
|---|---|
| 3 pints | Ice Cream (flavor of choice) |
| 7 ounces | Hershey’s Milk Chocolate Bar |
| 1/4 cup | Milk |
Instructions
1. Make the Crust
- Preheat oven to 375°F.
- Crush the sugar cones into fine crumbs.
- In a bowl, combine the crumbs, melted butter, sugar, and cinnamon.
- Press the mixture firmly into the bottom and up the sides of a 9 or 10-inch pie pan.
- Bake for 10 minutes. Let cool completely.
2. Assemble the Pie
- Allow the ice cream to soften slightly at room temperature.
- In a small saucepan, melt the Hershey’s chocolate with the milk over low heat until smooth. Let the sauce 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, or until firm.
Note
The first ingredient for the crust reads “Boy sugar cone crunch up,” which has been interpreted as using one box of sugar cones.
