Try this Soda Fountain Ice Cream Pie recipe, or contribute your own.
Suggest a better description1. In a small bowl, combine the crushed cones, margarine or butter & the sugar.
2. Press this mixture onto the bottom & 1 inch up the sides of a 9 inch springform pan or into a 10 inch pie plate. Set it aside.
3. Place 3 cups of the strawberries in a blender container. Cover the blender & blend until the berries are smooth (should have 1 1/2 cups puree). Chop the remaining 1/2 cup of strawberries & set them aside.
4. In a large mixing bowl, stir together the strawberry puree, ice cream, chopped strawberries & malted milk powder. Pour this mixture into the prepared crust. Cover & freeze for 8 hours or until firm.
5. Spread the fudge topping over the pie. Freeze again for at least 2 hours more.
6. To serve: Let the pie stand at room temperature for 30 minutes before cutting it into wedges. If desired, top each serving with whipped cream, sliced almonds & additional whole strawberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1658g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 4050 | ||
Calories from Fat: 2437 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 270.8g | 361 % | |
Saturated Fat 81.3g | 407 % | |
Monounsaturated Fat 97.2g | ||
Polyunsanturated Fat 58.7g | ||
Cholesterol 262.8mg | 81 % | |
Sodium 16971.2mg | 585 % | |
Potassium 2871.4mg | 76 % | |
Total Carbohydrate 378.5g | 111 % | |
Dietary Fiber 23.7g | 95 % | |
Sugars, other 354.8g | ||
Protein 38.2g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4050
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