A surprising addition makes this recipe for Secret Ingredient Ice Cream Pie a guaranteed crowd-pleaser, and it can be made with your choice of ice cream flavors and toppings!
Naming a favorite recipe in my cookbook is akin to naming a favorite child. I just can’t do it! However, when it comes to the Desserts chapter, let’s just say that of all the chocolate-topped, fruit-filled, cream cheese-frosted, sprinkle-studded options, this recipe for Secret Ingredient Ice Cream Pie is top of my list.
Each of the 125 family-friendly recipes in The Secret Ingredient Cookbook stars a surprising addition, and the fun twist in this recipe actually came about as a way to turn an often discarded food into a stellar pie crust.
So what is the secret ingredient in my best-ever frosty pie? None other than waffle cones!
Every time I buy ice cream cones, I open the box and am met with a handful of intact cones and a whole lot more broken pieces. So when life gives you shattered cones, make ice cream pie, I say!
Both waffle and sugar cones are easily transformed into pie crust, but I prefer the buttery flavor of the waffle variety. It’s only the first of several decisions you’ll be making when using this ultimate ice cream pie template. Get creative with your ice cream flavors and toppings, because the combinations are truly endless, and don’t forget to pick up your copy of The Secret Ingredient Cookbook to get re-inspired in the kitchen!Craving more? Subscribe to Just a Taste to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 1 1/4 cups crushed waffle or sugar cones (See Kelly's Note)
- 4 Tablespoons unsalted butter, melted
- 3 Tablespoons sugar
- 6 cups ice cream(s) of your choice
- 1/2 cup chopped toppings of your choice, such as candy, sprinkles, cookies or nuts
- 1 1/2 cups whipped cream, for serving
- Chocolate sauce or caramel sauce, for serving
- Preheat the oven to 350°F.
- In a medium bowl, stir together the crushed waffle cones, butter, and sugar until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch metal pie plate.
- Bake the crust for 10 minutes, then set it aside to cool completely. Remove the ice cream from the freezer to soften slightly while the crust cools.
- Once the crust has cooled, add alternating layers of the ice cream and your choice of toppings into the crust. Wrap the pie securely with several layers of plastic wrap, then freeze it until frozen solid, a minimum of 6 hours.
- When ready to serve, remove the plastic wrap and top the pie with the whipped cream. Slice and serve with your choice of sauce.
- The ice cream cones must be finely crushed so that they can be tightly packed into the pie plate to form the crust.