Ice Cream Cone Pie
To make this recipe dairy-free and vegan: Make sure your gluten-free ice cream cones are also dairy-free. Use dairy-free ice cream, melted dairy-free buttery sticks in place of the butter, and 3 cups whipped dairy-free topping instead of making whipped cream.
Servings: 8 Servings
Calories: 638kcal
Ingredients
- Gluten-free nonstick cooking spray
- 12 4.6-ounce gluten-free sugar cones, ground into crumbs (approximately 1¼ cups ground crumbs)
- 2 tablespoons brown sugar
- 6 tablespoons melted butter
- 1½ quarts ice cream of your choice
- 1½ cups heavy cream
- 3 tablespoons powdered sugar
- 1½ teaspoons pure vanilla extract
- 2 tablespoons gluten-free sprinkles of your choice
Instructions
- Preheat the oven to 350ºF. Spray a 9-inch pie dish with cooking spray.
- Combine the sugar cone crumbs with the brown sugar and melted butter. Pour the mixture into the prepared pie pan and press firmly into the pan, covering the bottom and up the sides. Bake for 6 minutes. Let cool completely.
- Let the ice cream sit at room temperature for 10-15 minutes or until softened.
- Whip the cream with the powdered sugar and vanilla until stiff peaks form.
- Spread the softened ice cream into the cooled pie crust. Top with the whipped cream and sprinkles. Freeze for at least 1 hour. Let sit at room temperature for 10-15 minutes before slicing and serving.
Nutrition
Calories: 638kcal | Carbohydrates: 52g | Protein: 7g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 161mg | Sodium: 238mg | Potassium: 386mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1665IU | Vitamin C: 1.3mg | Calcium: 261mg | Iron: 0.2mg