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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Malt Shop Ice Cream Pie

Think of this no-cook pie as a deconstructed hot fudge sundae in an ice-cream cone--crushed cones form the crust cradling the malt-flavored ice cream and toppings.

Cooking Light AUGUST 2005

  • Yield: 10 servings (serving size: 1 pie wedge, about 2 1/2 teaspoons hot fudge, and 2 tablespoons whipped cream)

Ingredients

  • 2 tablespoons honey
  • 2 tablespoons butter, melted
  • 12 sugar cones, crushed (about 2 cups)
  • 2 cups strawberry low-fat ice cream, softened
  • 1/4 cup malted milk powder, divided
  • 1/2 cup strawberry topping
  • 2 cups vanilla low-fat ice cream, softened
  • 1/2 cup fat-free hot fudge topping
  • 1 1/4 cups canned whipped light cream (such as Reddi-wip)

Preparation

Combine first 3 ingredients, stirring well. Firmly press mixture into bottom and up sides of a 9-inch pie plate. Freeze 30 minutes or until firm.

Place softened strawberry ice cream and 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spoon mixture evenly into crust; spread with strawberry topping. Freeze 30 minutes or until firm.

Place softened vanilla ice cream and remaining 2 tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spread mixture evenly over strawberry topping. Cover and freeze 4 hours or until firm. Top with hot fudge and whipped cream just before serving.

Nutritional Information

Amount per serving
  • Calories: 316
  • Calories from fat: 22%
  • Fat: 7.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.5g
  • Carbohydrate: 57.7g
  • Fiber: 2.1g
  • Cholesterol: 15mg
  • Iron: 1.7mg
  • Sodium: 155mg
  • Calcium: 128mg
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Malt Shop Ice Cream Pie recipe

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