This recipe made its debut in my cookbook, The Secret Ingredient, after I found myself stuck with a bag of partially crushed waffle cones time and time again. Rather than toss the broken pieces, I transformed them into the ultimate waffle cone crust for ice cream pie! It’s the ultimate summer dessert made with just 5 ingredients. Customize it with your favorite ice cream flavors and toppings of choice!
Table of Contents
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!
This Ice Cream Dessert Is:
- Ready in just 20 minutes of prep time, plus freezing.
- Made with only 5 main ingredients.
- Customizable with your favorite ice cream flavors and toppings.
- Made with a crunchy, buttery waffle cone crust.
- An easy but impressive frozen dessert that’s a total crowd-pleaser!
- Crushed ice cream cones: Both waffle and sugar cones are easily transformed into pie crust, but I prefer the buttery flavor of the waffle variety. Make sure they’re finely crushed so that they can be tightly packed into the pie plate.
- Butter: Essential for binding the crust together and adding richness.
- Sugar: Just a touch in the ice cream pie crust enhances its sweetness and helps it brown beautifully.
- Ice cream: Use your favorite flavor, or mix and match your favorite flavors for a delicious twist! You could even use homemade ice cream, like this strawberry no-churn ice cream.
- Your favorite ice cream toppings: Candy (think chopped Reese’s or Snickers, M&M’s, crushed Oreos), sprinkles, cookies, nuts or even crushed pretzels.
See the recipe card for full information on ingredients and quantities.
- Crush the ice cream cones. The quickest and easiest method is to use a food processor, but you can also place them in a sturdy sealable plastic bag and crush them with a rolling pin. Just be sure to crush them into a fine crumb.
- Make the crust. 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 in a 350°F oven, then set it aside to cool completely.
- Assemble the pie. Remove the ice cream from the freezer to soften slightly before adding alternating layers of the ice cream and your choice of toppings into the crust.
- Freeze. Wrap the ice cream pie securely with several layers of plastic wrap, then freeze it until frozen solid, a minimum of 6 hours.
Before serving, let the frozen pie sit at room temperature for about 5 minutes to soften slightly. I love to top this easy dessert with a generous layer of homemade whipped cream and a drizzle of chocolate syrup or caramel sauce.
- Firmly pack the crust. I use the bottom of a measuring cup (a flat-bottomed glass works, too) to press the crust mixture firmly into the pie dish. This makes sure the crust holds together.
- Don’t be afraid to get creative because the combinations are truly endless! I love experimenting with different ice cream flavors and toppings. Try pairing complementary flavors like chocolate and peanut butter or mint and chocolate chip (my favorite!).
- This easy ice cream dessert is perfect for making ahead of time. I often prepare it a day or two in advance for parties and gatherings. Just add the whipped cream and sauces right before serving.
- Just like my pro tip for cutting brownies, I recommend using a sharp knife dipped in hot water to slice the ice cream pie. Make sure to wipe the knife clean and re-dip it in hot water between each cut for clean, even slices.
Don’t forget to pick up your copy of The Secret Ingredient Cookbook to get re-inspired in the kitchen!
- Peanut Butter Frozen Yogurt Pops
- 5-Minute Healthy Peach Frozen Yogurt
- The Easiest-Ever Ice Cream Cake
- Fruit Shaved Ice
- Chocolate Chip Cookie Ice Cream Sandwiches
- No-Churn Strawberry Ice Cream
- Shortcut Choco Tacos
Ingredients
- 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
Instructions
- 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.
Kelly’s Notes
- The ice cream cones must be finely crushed so that they can be tightly packed into the pie plate to form the crust.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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I used waffle cones, peanut butter ice cream and chocolate chips. It was delicious! THanks for a great recipe, Kelly!
YUM! I’m so thrilled you enjoyed the recipe, Sue!