Every time I buy ice cream cones, I open the box and am met with a handful of intact cones and a whole lot more broken pieces. When life gives you shattered cones, make ice cream pie! Both waffle and sugar cones are easily transformed into pie crust, but I prefer the buttery flavor of the waffle variety. It’s only the first of several decisions you’ll be making when using this ultimate ice cream pie template. Get creative with your ice cream flavors and toppings, because the combinations are truly endless.
In a medium bowl, stir together the crushed waffle cones, butter, and sugar until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch metal pie plate.
Bake the crust for 10 minutes, then set it aside to cool completely. Remove the ice cream from the freezer to soften slightly while the crust cools.
Once the crust has cooled, add alternating layers of the ice cream and your choice of toppings into the crust. Wrap the pie securely with several layers of plastic wrap, then freeze it until frozen solid, a minimum of 6 hours.
When ready to serve, remove the plastic wrap and top the pie with the whipped cream. Slice and serve with your choice of sauce.
The ice cream cones must be finely crushed so that they can be tightly packed into the pie plate to form the crust.