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Strawberry Smoothie Ice Cream Pie


Last updated 6/29/2011 at Noon

I scream, you scream, we all scream for ice-cream! As a child I would here this saying all the time. Even today, every now and then I’ll hear someone saying this, and I will bet you do too. With the heat getting in the 90’s now this will be a welcomed sight. Just know that once you make this recipe, it is bound to become a family favorite. So have fun and enjoy making this wonderful, strawberry smoothie ice-cream pie.

Happy Eating!!!

(7-oz.) package waffle cones, broken into pieces

6 tablespoons butter, melted

1 tablespoon granulated sugar

2 (1-qt.) containers premium vanilla ice cream, divided

1 16 oz. container fresh strawberries (1qt.) stemmed

¼ cup powdered sugar, divided

1 pint fresh blueberries

2 ripe bananas

Garnished: waffle cone pieces, fresh whole strawberries, fresh blueberries

Process first three ingredients in a food processor until finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch spring form pan.

Bake at 350 degrees for 10 minutes. Cool completely in a pan on a wire rack.

Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened.

Process strawberries and 2 tablespoons powdered sugar in a food processor until pureed. Make sure to stop and scrape down sides; set aside.

Process blueberries and 1 tablespoon powdered sugar in food processor until pureed, stopping to scrape down sides; set aside.

Mash bananas with a fork in a large bowl, stir in remaining 1 tablespoon powdered sugar. Set aside.

Place 1 qt. of ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into ice cream until blended. Place in freezer until slightly firm.

Divide remaining quart of ice cream in half, placing halves in separate bowls. Stir blueberry mixture into half and mashed banana mixture into remaining half. Place bowls in freezer.

Spread half of strawberry mixture evenly into prepared crust in spring form pan. Place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until strawberry layer in pan is slightly firm. Repeat procedure with blueberry mixture. Spread remaining strawberry mixture over blueberry layer in pan, and freeze for three hours or until all layers are firm. Let pie stand at room temperature 15 minutes before serving. Garnish, if desired.

Katherine Aras

Look Who’s Cooking Now



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