Red White and Boom Ice Cream Pie
 This patriotic ice cream pie features a buttery waffle cone crust, Hiland Red, White & Boom Ice Cream, and fresh fruit for a festive finish.
Recipe and image compliments of Brit from Whisked Away Kitchen
Red White and Boom Ice Cream Pie
Ingredients
Ice Cream Pie
- 1.5 cups (230g) finely crushed waffle cones
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 5 tablespoons Hiland Unsalted Butter melted
- 1.5 quarts Hiland Red White & Boom Ice Cream
Flag Topping
- 1.5 cups Hiland Heavy Whipping Cream cold
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- Strawberries to decorate
- Blueberries to decorate
Instructions
- Make the crust. Preheat oven to 350°F. In a medium bowl, stir together the crushed waffle cones, granulated sugar, salt, and melted butter until the mixture resembles wet sand.
- Transfer the crumb mixture into a 9-inch pie dish. Using the bottom of a measuring cup or glass, press it down very firmly and evenly across the bottom and up the sides. Bake for 10 minutes. Set aside to cool completely, then transfer to the freezer for at least 20 minutes before assembly.
- Let the ice cream sit at room temperature for 5-10 minutes. It should be spreadable but not at all melted. Scoop it into the frozen crust and spread into an even layer with a spatula. You may have a little ice cream left over depending on the depth of your pie dish.
- Cover the pie loosely with plastic wrap and freeze for at least 3 hours or overnight, until the ice cream is completely firm.
- Make the whipped cream topping. When ready to serve, combine the cold heavy cream, powdered sugar, and vanilla extract in a large mixing bowl (or the bowl of a stand mixer fitted with a whisk attachment). Beat on medium speed, then increase to high as the cream begins to thicken. Continue beating to stiff peaks. The cream should hold its shape when the whisk is lifted.
- Spread or pipe the whipped cream over the frozen pie. Use blueberries and sliced strawberries to create a flag pattern if desired. If the ice cream softened too much while decorating, return the pie to the freezer for 20 minutes to firm back up before slicing.
 Make it the night before for an easy Fourth of July dessert everyone will love
 Festive ice cream, fluffy whipped topping, and a fresh fruit flag design make this pie a fun centerpiece for any summer celebration.
Why We Love This Recipe
- Secret ingredient crust: A waffle cone crust brings a toasty, caramelized crunch to this ice cream pie!
- Three flavors in every bite: Hiland Red, White & Boom packs strawberry, vanilla, and blueberry ice cream into one carton. Swirl them together in the filling and you get all three flavors in every slice!
- Kids can help: Aside from 10 minutes in the oven for the crust, this pie is a freezer project, which means kids can be involved for almost the whole thing. Using berries to create a flag is especially fun for kids!
Ingredient Notes
Waffle Cones: Waffle cones are the perfect base for an ice cream pie! They’re sturdier than a traditional cookie crust since they are designed to resist absorbing moisture. This means your crust stays beautifully crunchy but it also means you’ll need to let your food processor run for a couple of minutes to get them down to a fine crumb. If you stop too soon and the pieces are too large, the crust won’t hold together when you slice it.
Hiland Unsalted Butter: Melted butter is the glue that holds the crust together. Your crust mixture should look like wet sand. If the crushed waffle cones aren’t completely coated, add an additional tablespoon.
Hiland Red, White & Boom Ice Cream: Strawberry, vanilla, and blueberry ice cream all in one carton! Pull it out of the freezer about 5–10 minutes before you’re ready to spread it so it softens up. Keep an eye on it so it doesn’t melt. A melted filling will soak into the crust making it soggy.
Hiland Heavy Whipping Cream: Cold cream whips up better than room temperature cream. Keep it in the fridge until you need it, and make sure your bowl is completely clean and dry.
Fresh Strawberries & Blueberries: Pat them dry before decorating so they don’t bleed into the whipped cream and water things down.
Step by Step Instructions
- Crush the waffle cones down to a fine crumb. This takes longer than you’d think! Waffle cones don’t break down as fast as crackers. Keep the food processor running until you have an even, sandy crumb with no big pieces left. Mix with melted butter, sugar, and salt until it clumps together like wet sand.
- Press the crust in firmly. Use the flat bottom of a measuring cup to pack it into the pie dish. Get it up the sides too. A loosely pressed crust falls apart when you try to slice it, so this step is worth the extra 30 seconds.
- Bake and cool completely. Ten minutes at 350°F sets the crust so it holds its shape. Then let it cool all the way down before touching the ice cream. I even recommend putting it in the freezer for 20 minutes before adding the ice cream. A warm crust will start melting your filling before you even get it spread out.
- Soften and spread the ice cream quickly. Let the ice cream sit out for 5–10 minutes until it’s soft enough to spread. Scoop it into the cooled crust, smooth it into an even layer, and work fast. If it starts to look melty or glossy, stick the whole pie dish in the freezer for a few minutes and come back to it.
- Freeze until completely solid. Cover the pie and freeze for at least 3 hours, or overnight. The ice cream needs to be fully firm before you add the whipped cream or try to slice it.
- Whip the cream to stiff peaks. Combine the cold heavy whipping cream, powdered sugar, and vanilla. Start mixing on medium, then increase the speed as it thickens. You’re looking for stiff peaks. When you lift the whisk, the cream should hold its shape without flopping over.
- Decorate and serve. This is the fun part! Pipe or spread the whipped cream over the frozen pie and use berries to decorate. Serve immediately or return to the freezer until you’re ready.
Expert Tips and Tricks
- Give your food processor time with the waffle cones. They’re not like crackers or cookies. Keep processing until you have a fine, even crumb. Big chunks mean a crumbly crust that won’t hold a clean slice.
- Don’t let the ice cream melt on you. Soft enough to spread, but not at all melted. If it starts looking melty, freeze it and come back in a few minutes.
- A piping bag will make decorating a breeze. I used a piping bag fitted with a medium French tip to make the little star swirls. I recommend starting with a border, adding strawberries and blueberries and filling in the rest with more whipped cream stars.
Storage Instructions
This pie keeps in the freezer for up to two weeks. Cover it tightly with plastic wrap or store leftover slices in an airtight container. If you’re making it more than a day ahead, wait to add the whipped cream topping until closer to serving as it can get icy over time in the freezer. The crust and ice cream layer can be made ahead of time.
 Cool, colorful, and easy to make—it’s a holiday dessert that steals the show!
Serving Ideas
- Arrange the fruit in a flag pattern over the whipped cream for a dessert fit for the Fourth of July! Arrange blueberries in the top left corner and use sliced strawberries to create stripes.
- Let kids go wild decorating with the strawberries and blueberries. The results are always better than you’d plan!
- Have strawberry sauce or chocolate syrup on hand for anyone who wants extra toppings.
- Use a hot knife for slicing. Run a sharp knife under hot water, wipe it dry with a towel, and slice. Repeat the dip and wipe between every cut for clean edges.
For more delicious recipes, visit Hiland Dairy’s recipe page.
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