Red White and Boom Ice Cream Pie

Name: Red White and Boom Ice Cream Pie
Prep time: 30 min
Cook time: 10 min
Total time: 240 min
Ingredients: 1½ cups finely crushed waffle cones; 1 tablespoon granulated sugar; ¼ teaspoon kosher salt; 5 tablespoons Prairie Farms Unsalted Butter (melted); 1½ quarts Prairie Farms Red White & Boom Ice Cream; 1½ cups Prairie Farms Heavy Whipping Cream (cold); ½ cup powdered sugar; 1 teaspoon vanilla extract; Strawberries to decorate; Blueberries to decorate

This patriotic ice cream pie has a buttery waffle cone crust, a filling made with Prairie Farms Red, White & Boom Ice Cream and a homemade whipped cream topping decorated with fresh fruit. Fun, easy to make and perfect for a Fourth of July cookout.

Cuisine: American

Course: Desserts, Party Perfect, Seasonal

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Prep Time 30

Total Time 4

Servings

Ingredients:

Ice Cream Pie

1½ cups finely crushed waffle cones
1 tablespoon granulated sugar
¼ teaspoon kosher salt
5 tablespoons Prairie Farms Unsalted Butter melted
1½ quarts Prairie Farms Red White & Boom Ice Cream

Flag Topping

1½ cups Prairie Farms Heavy Whipping Cream cold
½ cup powdered sugar
1 teaspoon vanilla extract
Strawberries to decorate
Blueberries to decorate

Directions:

Make crust. Preheat oven to 350°F. In medium bowl, stir together crushed waffle cones, granulated sugar, salt, and melted butter until mixture resembles wet sand.
Transfer crumb mixture into 9-inch pie dish. Using bottom of measuring cup or glass, press it down very firmly and evenly across bottom and up sides. Bake for 10 minutes. Set aside to cool completely, then transfer to freezer for at least 20 minutes before assembly.
Let ice cream sit at room temperature for 5-10 minutes. It should be spreadable but not melted. Scoop it into frozen crust and spread into even layer with spatula. Some ice cream may be left over depending on depth of pie dish.
Cover pie loosely with plastic wrap and freeze for at least 3 hours or overnight, until ice cream is completely firm.
Make whipped cream topping. When ready to serve, combine cold heavy cream, powdered sugar, and vanilla extract in large mixing bowl (or bowl of stand mixer fitted with whisk attachment). Beat on medium speed, then increase to high as cream begins to thicken. Continue beating to stiff peaks. cream should hold its shape when whisk is lifted.
Spread or pipe whipped cream over frozen pie. Use blueberries and sliced strawberries to create flag pattern if desired. If ice cream softened too much while decorating, return pie to freezer for 20 minutes to firm back up before slicing.