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Ice Cream with Everything

In July you can ice cream with everything at Buckhorn Inn.  In 1984, President Ronald Reagan proclaimed July as national ice cream month. Chef Robert Neisler celebrates each year by offering up some decadent ice cream desserts like Strawberry Smoothie Ice Cream Pie, Triple Chocolate Ice Cream Sandwich, Old-Fashioned Mud Pie, Mint Chocolate Grasshopper Pie, Peach Melba Ice Cream Pie and Peanut Butter ‘n Chocolate Treat, Turtle Ice Cream Pie with Caramel, Chocolate and Pecans.

Check out our weekly menus to see when your favorite ice cream dessert will be served.  In honor of the celebration, we are sharing a recipe for Strawberry Smoothie Ice Cream Pie (see below).  But–it tastes so much better if we make it for you. 

Yield:  10-12 servings

Ingredients

1 (7-ounce) package waffle cones, broken into pieces

6 tablespoons butter, melted

1 tablespoon granulated sugar

2 (1-quart) containers premium vanilla ice cream, divided

1 (16-ounce) container fresh strawberries (1 quart), stemmed

1/4 cup powdered sugar, divided

1 pint fresh blueberries

2 ripe bananas

Garnishes:  waffle cone pieces, fresh whole strawberries, fresh blueberries 

Preparation  Process first 3 ingredients in a food processor until finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.  Bake at 350° for 10 minutes. Cool completely in pan on a wire rack. Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened.  Process strawberries and 2 tablespoons powdered sugar in a food processor until pureed, stopping to scrape down sides; remove strawberry mixture, and set aside.  Process blueberries and 1 tablespoon powdered sugar in food processor until pureed, stopping to scrape down sides; set aside.  Mash bananas with a fork in a large bowl; stir in remaining 1 tablespoon powdered sugar. Set aside.  Place 1 quart of ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into ice cream until blended. Place in freezer until slightly firm.

Divide remaining quart of ice cream in half, placing halves in separate bowls. Stir blueberry mixture into half and mashed banana mixture into remaining half. Place bowls in freezer. Spread half of strawberry mixture evenly into prepared crust in springform pan. Place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until strawberry layer in pan is slightly firm. Spread banana mixture evenly over strawberry layer in pan; return pan to freezer, and freeze 30 minutes or until banana layer is slightly firm. Repeat procedure with blueberry mixture. Spread remaining strawberry mixture over blueberry layer in pan, and freeze 3 hours or until all layers are firm.  Let pie stand at room temperature 15 minutes before serving. Garnish, if desired.