Recipes
Step 1
Prepare a 9 inch springform pan with a layer of parchment paper on the bottom and around the sides. To help parchment paper stick to the sides, spray with a touch of cooking spray.
Step 2
Place all but one ice cream cone into a food processor and pulse into crumbs. Add in melted butter and dash of salt and pulse to combine. Press mixture into prepared pan and refrigerate while making ice cream.
Step 3
In a large bowl whip the condensed milk and thawed whipped topping together. Add in half the raspberry pie filling and stir to combine.
Step 4
Pour into prepared sugar cone crust. Use a small amount of the remaining raspberry pie filling to add swirls to the top with a toothpick or knife (leave some pie filling for serving).
Step 5
Freeze 4-6 hours or overnight for best results.
Step 6
Top with fresh whipped cream and raspberries.
Step 7
Make the whipped cream extra thick by adding more powdered sugar. Use an ice cream scoop to put a "scoop" of thickened whipped cream in the center of the pie then place reserved sugar cone on top. Add additional raspberry pie filling to decorate.
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