Name: Raspberry Ice Cream Pie with an Ice Cream Cone Crust
Prep time: 20 min
Total time: 6 h 20 min
Yield: 12
Cuisine: American
Ingredients: 1 cup whipped cream, homemade or storebought; 1 tablespoon powdered sugar; Fresh raspberries; 1 ice cream cone; 1 13 oz can sweetened condensed milk; 1 container of frozen whipped topping; 1 can Lucky Leaf Raspberry Premium Pie Filling; 1 box of sugar cones; 1/2 cup butter, melted; dash of salt

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Summer calls for this Raspberry Ice Cream Pie with an Ice Cream Cone Crust. Your family and friends will gobble it up for dessert!

Whip up this no churn Raspberry Ice Cream Pie with an ice cream cone crust in just a few minutes.

I’m so in love with this Raspberry Ice Cream Pie and the Ice Cream Cone Crust was the perfect base! This ice cream pie was great for our weekend BBQ dessert. It’s easy to make and comes together lickety split. Using Lucky Leaf pie filling is what makes this no churn ice cream extra delicious and gives it a very pretty pink hue!

How to make a raspberry ice cream pie with an ice cream cone crust. Easy Peasy.

I am in the process of moving my office space and all I want to do is decorate it! My husband ripped up the carpet from out front “living room” because the cat had used it one too many as her personal litter box. The issue was that the living room was never really used as a living room. At first it was my husband’s “office”, then we had a baby and he moved to the basement. Then the room became more of a junk room, morphing over time from my work office to my kids office to just collecting more and more junk. I really hated the room.

I have this raspberry ice cream pie ready in my freezer for our family dinner night.

But now, I’m really excited to move into the space. With the hardwood floor and freshly painted walls, it’s a pretty room again. We are going to repurpose some bookshelves, a hutch, and a buffet to house my collection of cake plates and blogging accessories.

We’ve also got a trip to IKEA planned! I love going to IKEA and I am so looking forward to the trip. Woo hoo! New drapes, throw rug, and desk. I’m a happy girl.

With all of this work, it’s good that I can still whip up this easy dessert for a fun weekend treat. With a no churn ice cream base and a wonderful raspberry pie filling flavor, it was a favorite among all in attendance.

I hope you take the time out of your busy summer schedule to make this Raspberry Ice Cream Pie with an Ice Cream Cone Crust!

I really enjoy working with Lucky Leaf Premium Pie Fillings and creating fun recipes for their products. All opinions are my own.

Here’s a few more easy recipes that use Lucky Leaf Filling

Strawberry Crumble Cookie Bars

Raspberry Trifles

1+ps+Blueberry+Coconut+Lucky+Leaf+Pies+(7)

Blueberry Coconut Mini Pies

Yield: 12

Raspberry Ice Cream Pie with an Ice Cream Cone Crust

Summer calls for this Raspberry Ice Cream Pie with an Ice Cream Cone Crust. Your family and friends will gobble it up for dessert!

Prep Time 20 minutes

Additional Time 6 hours

Total Time 6 hours 20 minutes

Ingredients

For the Crust

1 box of sugar cones
1/2 cup butter, melted
dash of salt

For the Ice Cream

1 13 oz can sweetened condensed milk
1 container of frozen whipped topping
1 can Lucky Leaf Raspberry Premium Pie Filling

For the Topping

1 cup whipped cream, homemade or storebought
1 tablespoon powdered sugar
Fresh raspberries
1 ice cream cone

Instructions

Prepare a 9 inch springform pan with a layer of parchment on the bottom and around the sides. To help make the parchment paper stick to the sides, spray with a touch of cooking spray.
Place all but one ice cream cone into a food processor and pulse until it’s all crumbs. Add in melted butter and touch of salt and pulse to combine.
Press the mixture into the prepared pan. Place in the refrigerator while making the ice cream.
In a large bowl, whip the condensed milk and thawed whipped topping together. Add in half of the Lucky Leaf Raspberry Pie Filling and stir to combine.
Pour into the prepared sugar cone crust and add swirls with more raspberry pie filling (save some for serving) to the top with a toothpick or knife.
Freeze 4 – 6 hours or overnight for best results.
Top with fresh whipped cream and raspberries.
Make the whipped cream extra thick and use an ice cream scooper to make a scoop in the center of the pie with an ice cream cone placed on top. Add additional raspberry pie filling to decorate.
Slice and Enjoy!

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