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May 31, 2013

Sweet on Summer – with a pie


Soda Fountain Ice Cream Pie – recipe courtesy of


  • 1-1/2 cups
    crushed rolled sugar ice cream cones (one 5-ounce package or 12 cones)
  • 1/2 cup
    margarine or butter, melted
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  • 1/4 cup
  • 3-1/2 cups
    fresh strawberries
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  • 1 quart
    vanilla ice cream, softened
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  • 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 information
Per serving: Calories 417, Total Fat 21 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 54 g, Fiber 2 g, Protein 6 g. Daily Values: Calcium 16%. Percent Daily Values are based on a 2,000 calorie diet

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