Strawberry Smoothie Ice Cream Pie
- 1 pkg Waffle Cones (7oz), broken into pieces
- 6 Tbs Butter melted
- 1 Tbs Granulated sugar
- 2 quarts Vanilla ice cream, divided
- 1 quart Strawberries, stemmed
- 1 pint Blueberries
- 2 each Bananas
- ¼ cup Powdered sugar
Process the first 3 ingredients in a food processor until finely crushed. Firmly press mixture into the bottom of a lightly greased 10-inch springform pan.
Bake at 350° for 10 minutes and cool completely on a wire rack.
Let vanilla ice cream soften by standing at room temperature for 20 minutes.
Process strawberries and 2 tablespoons powdered sugar in food processor until pureed. Mix with 1 quart of softened ice cream.
Process blueberries with 1 tablespoon of powdered sugar in food processor until pureed. Mix with ½ quart of softened ice cream and place bowl in the freezer.
Mash bananas with remaining 1 tablespoon of powdered sugar. Mix with ½ quart of softened ice cream and place bowl in the freezer.
Spread half the strawberry mixture evenly onto prepared crust and place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until the first layer is firm.
Spread banana mixture over strawberry mixture and repeat freezing steps until banana layer is firm.
Repeat with blueberry mixture and remaining strawberry mixture.
Freeze for at least 3 hours or untill all layers are firm.
Let pie stand at room temperature for 15 minutes before serving. Garnish with waffle cone pieces, strawberries and blueberries before serving.
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