Cooking with Katherine: Soda fountain ice cream pie
Summer is here and the strawberries are in so what better dessert to serve than this soda fountain ice cream pie. Yumm! Have a great summer and, of course, happy eating always!
1 ½ cups crushed rolled sugar ice cream cones (12 cones)
¼ cup sugar
½ cup butter, melted
3 cups fresh strawberries
1 quart vanilla ice cream
1/3 cup malted milk powder
½ cup finely chopped fresh strawberries
1 recipe Sweetened Whipped Cream (optional) (see recipe)
Malted milk balls, coarsely chopped (optional)
Fresh strawberries (optional)
Hot fudge ice cream topping (optional)
1. For crust, in a medium bowl combine crushed cones and sugar Drizzle with melted butter; toss gently to coat. Press mixture evenly onto bottom of an 8- or 9-inch spring form pan. Cover and freeze about 30 minutes or until firm.
2. Meanwhile, place the 3 cups strawberries in a blender. Cover and blend until smooth.
3. In a chilled large bowl stir ice cream with a wooden spoon until softened. Stir in 1/2 cup of the pureed strawberries and the malted milk powder. Spoon half of the ice cream mixture over crust. Spreading evenly. Cover and freeze for 30 minutes. (Cover and freeze the remaining ice cream mixture.)
4. Spoon remaining pureed strawberries over the ice cream layer. Cover and freeze for 30 minutes more. Stir remaining ice cream mixture to soften. Spoon over strawberry layer, spreading evenly. Top with the ½ cup chopped strawberries. Cover and freeze about 8 hours or until firm.
5. Let pie stand at room temperature for 15 minutes before serving. Cut into wedges. If desired, top with Sweetened Whipped Cream, chopped malted milk balls, and/or additional strawberries. If desired, serve with hot fudge topping.
Makes 10 servings.
Sweetened Whipped Cream
In a bowl combine 1 cup whipping cream, 2 tablespoons sugar, and ½ teaspoon vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
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