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Raspberry Ice Cream Pie with Ice Cream Cone Crust

Presented by:
Lucky Leaf
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An ice cream pie with ice cream cone crust and topped with raspberries. Wow.

Recipe Prep Time
Prep Time
30 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
6 hrs 30 min
Recipe Servings



1 box sugar cones (reserve one cone for garnish)

1/2 cup butter, melted

dash of salt


1 13 oz can sweetened condensed milk

1 container frozen whipped topping, thawed

1 can LUCKY LEAF® Premium Red Raspberry Fruit Filling & Topping


1 cup whipped cream

1 Tablespoon powdered sugar

fresh raspberries for garnish

1 sugar ice cream cone


Prepare a 9 inch spring form pan with a layer of parchment paper on the bottom and around the sides. To help 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 into crumbs. Add in melted butter and dash of salt and pulse to combine. Press mixture into prepared pan and refrigerate while making ice cream.

In a large bowl whip the condensed milk and thawed whipped topping together. Add in half the raspberry pie filling and stir to combine.

Pour into prepared sugar cone crust. Use a small amount of the remaining raspberry pie filling to add swirls to the top with a toothpick or knife (leave some pie filling for serving).

Freeze 4-6 hours or overnight for best results.

Top with fresh whipped cream and raspberries.

Make the whipped cream extra thick by adding more powdered sugar. Use an ice cream scoop to put a "scoop" of thickened whipped cream in the center of the pie then place reserved sugar cone on top. Add additional raspberry pie filling to decorate.


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