Recipes and Cooking Polka-Dot Neapolitan Pie Be the first to rate & review! Something-for-everyone Neapolitan ice cream takes on a new look in a pie with a crunchy sugar cone crust and peekaboo pattern of strawberry and chocolate polka dots. By Chris Taylor and Paul Arguin Updated on July 7, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Total Time: 10 hrs 30 mins Servings: 16 Yield: 1 to 9 " ice cream pie Jump to Nutrition Facts Ingredients 1 14 ounce container strawberry ice cream 1 14 ounce container chocolate ice cream 1 pkg. (12-count) sugar cones ½ cup unsalted butter, melted and still warm 1 tablespoon sugar ½ gallon vanilla custard-style ice cream, softened in the refrigerator for 30 minutes Strawberry Marshmallow Meringue Crushed freeze-dried strawberries (optional) Directions Line 2 rimmed baking sheets with waxed paper. Using a melon baller or tiny cookie scoop dipped in warm water, scoop ice cream into small balls and place on prepared trays. Freeze at least 4 hours or overnight until firm. Preheat oven to 350°F. Place sugar cones in a food processor.* Cover and process until fine crumbs. In a bowl combine melted butter, sugar, and 1/2 tsp. salt. Stir in the cone crumbs until evenly coated. Press the crumbs evenly against the sides and bottom of a 9-inch pie plate; use a small cup with smooth sides to create a smooth crust. Freeze 10 minutes. Bake 10 minutes. Cool completely on a wire rack before filling. Spread some of the softened ice cream into a 1/2-inch-thick layer over the crust. Top with half of the frozen ice cream balls, placing them randomly over the vanilla ice cream. Spread another layer of ice cream over the balls to cover and press down on ice cream to eliminate any gaps around the balls. Add another layer of ice cream balls. (You may have some balls left over.) Add enough additional ice cream to fill the pan as deep as you like, pressing again to eliminate any gaps. Freeze at least 4 hours before serving to allow ice cream to become firm. To serve, prepare Strawberry-Marshmallow Meringue. Spread meringue on top of frozen pie. If you like, brown with a kitchen torch and sprinkle with crushed dried strawberries. * Alternatively, place sugar cones in a large resealable bag. Use a rolling pin to crush the cones into fine crumbs. Strawberry Marshmallow Meringue Grind 1/2 oz. freeze-dried strawberries in a small food processor. Sift powder through a fine mesh sieve to remove seeds. (You should have about 1 Tbsp. strawberry powder.) In a large mixing bowl combine 2 pasteurized egg whites, 1 Tbsp. freeze-dried strawberry powder, 1/2 tsp. cream of tartar, and a pinch of salt. Beat with an electric mixer on medium-high until foamy. Gradually add 2 Tbsp. sugar, 1Tbsp. at a time, beating until soft, glossy peaks form (tips curl). Add half of a 7-oz. jar marshmallow creme in large spoonfuls while beating at medium speed. Beat until smooth and mixture almost forms stiff peaks (tips stand straight). Rate it Print Nutrition Facts (per serving) 436 Calories 24g Fat 50g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 436 % Daily Value * Total Fat 24g 31% Saturated Fat 14g 70% Cholesterol 107mg 36% Sodium 219mg 10% Total Carbohydrate 50g 18% Total Sugars 38g Protein 7g Vitamin C 4.3mg 22% Calcium 63mg 5% Iron 0.6mg 3% Potassium 143mg 3% Fatty acids, total trans 1g Folate, total 17.8mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.