Ice Cream Pie

Easy Ice Cream Pie!

Contrary to popular belief, Minnesota isn’t really like the movie Fargo. We don’t all speak with a thick accent and once the snow that covers this frozen tundra finally melts, the summer can be almost unbearably hot and humid!

This past week has been, and continues to be, practically tropical. As much as I love being in the kitchen, there is absolutely no way I am turning on my oven and baking this week. No siree! I can’t take the heat, but don’t worry, I’m not getting out of the kitchen any time soon. Not even these sweltering, sticky conditions will stop me from making delicious desserts to stuff my face with share.

No-bake recipes are always a good way to keep your kitchen cool, but I think more extreme measures are needed this time around. I’m calling in the big guns… the ultimate summer treat… ice cream! Like a true Minnesotan, I enjoy eating ice cream even on the darkest and coldest days of winter. So when these tropical temps move in, it becomes an absolute necessity.

This ice cream pie is pretty darn good, if I may say so myself. Every bite is like the best part of a Drumstick ice cream cone; sugar cone, ice cream, chocolate and peanuts all at once. I used vanilla ice cream, but I can imagine a number of delicious flavor combinations: butter pecan, chocolate chip, cookies and cream, cookie dough… What other flavors would you try?

Easy Ice Cream Pie!

Ice Cream Pie
Prep time
Cook time
Total time
  • 1 (5 oz) box sugar ice cream cones
  • 1 (16 oz) package Chocolate CANDIQUIK
  • ⅓ cup creamy peanut butter
  • 1 (1.5 qt) container vanilla ice cream, softened
  • ¾ cup chopped peanuts
  1. Finely crush sugar cones in a food processor
  2. Cut CANDIQUIK block in half. Set ½ aside for later and melt ½ in microwave for 45 seconds. Stir and continue to melt in 15 second increments until melted, stirring between increments.
  3. Add peanut butter to melted CANDIQUIK and stir well.
  4. Mix in sugar cone crumbs and spread in the bottom of a springform pan. Refrigerate for 10 minutes to set.
  5. Spread softened ice cream over crust and smooth the top. Cover and place in freezer to allow ice cream to firm up until ready to serve, at least 1 hour.
  6. When ready to serve, remove sides of springform pan and sprinkle with peanuts. Melt remaining half block of CANDIQUIK as directed above and drizzle over the top and sides of pie.


I Scream, You Scream…

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