Recipe: Ombre Ice Cream Pie with Sugar Cone Crust
I scream, you scream, we all scream for ice cream! This gorgeous ombre creation from Lindsey, that is calling to you (and to me) from these stunning photos, is an ice cream pie. No pre-heating the oven. No hot kitchen. Just gorgeous, cool, creamy deliciousness. Yes, please. Let’s make this right now.
Here’s what Lindsey says:
I’m still so in love with the ombre trend. Are you addicted to watching those ombre cake videos too? It’s so satisfying to watch the buttercream smooth out and the colors fade into each other. I’m such a sucker for that kind of thing.
The other day I was watching one and I found myself wishing someone would make me one of those cakes. But really, it’s too hot to bake. And then I thought about ice cream because I’m always thinking about ice cream. Pretty soon I was planning out this gorgeous ombre ice cream pie.
I’m really fond of pink, especially dark or bright pinks, so that’s the color I picked. It also happens to be the color of sorbet, sherbet, and ice cream that is easiest to find. Ha! You could easily use another color of your liking. I was this close to doing one with vanilla, caramel, coffee, and chocolate ice creams, but alas, the pink won me over! My kids and I really wanted to try a yellow-orange one too, so maybe that will be the next variation we try.
Perhaps one of the best parts of this ice cream pie is the crust. About five-ish years ago I decided to use a sugar cone crust (instead of brownies, cookies, or a graham cracker crust) for another ice cream pie and it was so delicious, we agreed we’d never use anything else. Though if you aren’t a fan of sugar cones, you can certainly use graham cracker or cookie crumbs instead.
To make the layers, there are several routes you can take. The first would be to buy a gallon of vanilla ice cream, divide it into equal portions, and add color (and flavor, if desired) in varying shades of pink or another color. Another option is to buy various shades and flavors of sorbet, sherbet, and ice cream. I opted for the latter because I love mixing tart fruit sorbets with ice cream.
I happened to find two different brands of raspberry sorbet that differed slightly in color. One was a deeper, darker red, so I knew immediately that would be my first layer, and the lighter would be the next layer. The middle layer is a very tropical tasting prickly pear sorbet. I couldn’t for the life of me find a pink sherbet where I live — so crazy!
I guess what I’m trying to say is go with what you can find. I wasn’t sure which brand of strawberry ice cream would be the correct shade to use next, so I bought two different containers. It turns out one was much lighter than the other, so the lighter one was my top-most layer. I was going to do vanilla, but my pan wasn’t tall enough for six layers. Hah!
The key is to make sure the sorbet, sherbet, and ice cream is the perfect temperature for spreading, but not too soft or melted. Freezing each layer for a few minutes in between really helps, however it’s kind of pretty to see the layers melt into each other in true ombre fashion.
And that’s it! Super easy. This would be perfect for a summer birthday party, baby shower, girls’ brunch, or any get-together. Is there ever a bad time for ice cream? No, no there is not.
Ombre Ice Cream Pie with Sugar Cone Crust
For sugar cone crust:
1½ cups sugar cone crumbs (from 8 ounces or 18 whole sugar cones)
8 Tablespoons melted butter
One pint raspberry sorbet
One pint raspberry sherbet (or another red sorbet)
One pint bright pink sherbet (I used prickly pear)
One pint strawberry ice cream
One pint lighter pink strawberry, vanilla, or coconut ice cream
1. For sugar cone crust: lightly butter the bottom of a 9- or 10-inch springform pan with removable bottom.
2. Break up the sugar cones and place in a food processor or smash well with a rolling pin. Combine crumbs with the melted butter. Press the crumb mixture evenly onto the bottom of the pan. Use the flat side of a ramekin or measuring cup to firmly press down. Freeze for 15-20 minutes, or until firm.
3. Allow the raspberry sorbet to soften slightly. Scoop into the prepared crust and smooth into an even layer. Freeze for 5-10 minutes to allow the top to firm up. Repeat the softening, scooping and smoothing, and freezing process with the remaining sherbet and ice cream flavors. When you get to the final layer, press plastic wrap or waxed paper against the surface to prevent hoar frost from forming and place in freezer for at least 4-5 hours, preferably overnight, to firm up.
4. To serve: Fill a large bowl with very hot water. Quickly dip the spring form pan into the water and remove the outer ring. Transfer to a platter. Cut into wedges using a large, chef’s knife. Garnish with fresh berries.
Makes 10-12 servings
Oh my goodness, Lindsey. This might be the prettiest dessert you’ve ever dreamt up. Thank you.
I am so into this. I LOVE ice cream cake. And sugar cone crust? How awesome does that sound? How about you, Dear Readers? Does this look doable to you? I kind of want to host a get together just so I have a reason to both make this and show it off. : )
P.S. — If you’re looking for another no-bake summer dessert check out this: Dessert For Two: No-Bake Cheesecake Cups.
Credits: Photography and recipe by Lindsey Rose Johnson for Design Mom. I’ve included some of the additional photos below because I couldn’t bear to remove any of them. Each one is just so pretty!