Red White and Boom Ice Cream Pie

Directions

• 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.