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Soda Fountain Ice Cream Pie

Makes: 10 servings
Prep 20 mins Freeze 10 hrs Stand 30 mins
Soda Fountain Ice Cream Pie
  • 1 1/2  cups  crushed rolled sugar ice cream cones (one 5-ounce package or 12 cones)
  • 1/2  cup  margarine or butter, melted
  • 1/4  cup  sugar
  • 3 1/2  cups  fresh strawberries
  • 1  quart  vanilla ice cream, softened
  • 1/3  cup  malted milk powder
  • 1 1/2  cups  hot fudge ice cream topping
  •  Whipped cream (optional)
  •  Sliced almonds (optional)
  •  Whole strawberries (optional)

1. In a small bowl combine crushed cones, margarine or butter, and sugar. Press onto the bottom and 1 inch up the sides of a 9-inch springform pan or into a 10-inch pie plate; set aside.

2. Place 3 cups of the strawberries in a blender container. Cover; blend until smooth (should have 1-1/2 cups puree). Chop remaining 1/2 cup strawberries; set aside.

3. In a large mixing bowl stir together strawberry puree, ice cream, chopped strawberries, and malted milk powder. Pour into prepared crust. Cover; freeze 8 hours or until firm. Spread fudge topping over pie; freeze at least 2 hours more.

4. To serve, let pie stand at room temperature 30 minutes before cutting into wedges. If desired, top each serving with whipped cream, sliced almonds, and additional whole strawberries. Makes 10 servings.

Nutrition Facts (Soda Fountain Ice Cream Pie)
  • Servings Per Recipe 10,
  • cal. (kcal) 417,
  • Fat, total (g) 21,
  • chol. (mg) 25,
  • carb. (g) 54,
  • fiber (g) 2,
  • pro. (g) 6,
  • sodium (mg) 260,
  • calcium (mg) 162,
  • Percent Daily Values are based on a 2,000 calorie diet

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