This is a recipe from a magazine I got a few years ago. I don't remember which one, but I had cut it out. It might be Cook's Illustrated. We just made it for the first time this last weekend. We used to make ice cream pies pretty regularly, but we used Oreo or graham cracker pie crusts. This ice cream pie does not contain your usual graham cracker crust. It is crushed sugar cones. Chopped Oreo cookies were added to the mint chip ice cream. You can customize it by trying a variety of ice cream flavors and chopped cookies to use in this recipe.
For the crust:
12 sugar ice cream cones
5 Tablespoons unsalted butter, melted (it must be unsalted. you can really taste the salt!)
2 Tablespoons sugar
For the filling:
2 pints ice cream, softened
2 cups coarsely chopped cookies
2 cups plain or chocolate whipped cream
- Make the crumbs: Adjust oven rack to middle position and heat oven to 350 degrees. Grind sugar cones in food processor to fine crumbs. (You should have 1 1/3 cups.)
- Make Crust: Stir together crumbs, butter, and sugar in medium bowl until crumbs are moistened. Press crumb mxture evenly against bottom and sides of 9-inch pie plate, compacting it with your fingertips. Bake crust until crisp, 6 to 8 minutes. Let cool completely before filling. (Crust can be wrapped in plastic wrap and frozen for up to 1 month.)
- Fill pie shell: Place ice cream and cookies in bowl and mash mixture with back of spoon until well combined. Turn ice cream mixture into prepared crust and smooth top with spoon. Cover with plastic wrap and freeze until filling is completely frozen, at least 3 hours and up to 1 week.
- Cut and garnish: Cut pie into wedges and dollop each piece with whipped cream . Serves 6 to 8.