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Ingredients
- Filling
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 quart vanilla ice cream
- 1/2 cup milk
- Waffle Cone Crust
- 8 waffle cones
- 5 tablespoons unsalted butter, melted
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
Directions
- In a bowl, mix sliced strawberries with 1/4 cup sugar. Let marinate for about 30 minutes, until they are nice and juicy.
- Meanwhile prepare crust. Using a blender or food processor, process waffle cones until they are crumbs. Mix in melted butter and sugar until the consistency of wet sand. Pour and press evenly into a pie plate. Refrigerate until ready to use.
- Once strawberries are juicy, blend together ice cream, milk and strawberries until smooth. Pour into prepared crust and place in freezer for 4 hours, or until set.
- To serve, let pie thaw for 10 minutes before slicing. Top with whipped cream if desired.
Imperial Sugar Insight
If using frozen strawberries, thaw and then chop to see how juicy and sweet they are. If they are super juicy and sweet, do not add sugar. If you want them a little sweeter, start with 2 tablespoons of sugar, mix together and let strawberries sit for 10 minutes. Continue adding sugar to taste.
Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.
