Strawberry Ice-Cream Pie
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Ditch the biscuits for waffle cones – they make a deliciously sweet and malty base for this easy”‘as”‘pie ice”‘cream cake. Once you've blitzed them with butter and pressed into your pie dish, this recipe is as simple as filling with bought strawberry ice-cream. Talk about an easy wow! 
Prep: 3h 15m
Enjoy!
Prep: 3h 15m
Ingredients
- 170g packet waffle cones (12 cones)
- 125g butter, melted
- 35g (1/2 cup) shredded coconut, toasted
- 1L strawberry ice-cream, softened slightly
- 500ml vanilla ice-cream
- 125g fresh strawberries, hulled, sliced
- Strawberry topping, to serve
Method
- Step 1
Line the base and side of a 20cm (base size) springform pan with baking paper. Use your hands to crush the waffle cones into cornflake-sized pieces into a bowl. Transfer to a food processor. Add melted butter and coconut and process until combined. - Step 2
Press mixture over base and three-quarters of the way up the side of the pan. Place in the freezer for 1 hour or until firm. - Step 3
Use a large metal spoon to scoop strawberry ice-cream into pie case. Smooth the surface. Cover and return to freezer for 2 hours or until firm. - Step 4
Transfer pie to a serving plate. Top with scoops of vanilla ice cream and strawberries. Drizzle with strawberry topping to serve.
Enjoy!
