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Soda Fountain Pie
1 1/2 cups crushed sugar cones (about 12)
1/2 cup butter or margarine, melted
1/4 cup granulated sugar
3 1/2 cups fresh strawberries, divided
1 quart vanilla ice cream, softened
1/3 cup malted milk powder
1 1/2 cups fudge ice cream topping, softened
Additional strawberries (optional)
Combine crushed sugar cones, butter and sugar. Press onto the bottom and up sides of an ungreased 10-inch pie plate. Freeze.
Place 3 cups of strawberries in a blender or food processor; cover and puree.
Chop the remaining strawberries.
Place pureed and chopped strawberries in a large bowl.
Add ice cream and malted milk powder; stir to blend.
Pour into prepared crust.
Cover and freeze overnight.
Spread fudge topping over the pie to within 1 inch of edge; freeze for at least 2 hours.
Remove from the freezer 20 minutes before serving.
Garnish with additional berries if desired.
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