Strawberry Ice Cream Cone Pie

Instructions

1. Place the berries and the milk in the blender, blend to combine. Add the remaining ingredients and blend until smooth. Pour the mixture into your ice cream maker and freeze according to the manufacturer's directions. (I had a bit more ice cream mixture than my machine could hold, so I froze 3 1/2 cups worth for this pie and saved the remaining ice cream mixture in the refrigerator to freeze the next day.)
2. While the ice cream is churning, place the ice cream cone pieces in a food processor or in the clean (dry) blender. Pulse until the cones have broken down into crumbs. Add the melted butter and sugar and pulse a few more times to combine. Pour the crumb mixture into a pie plate and use your fingers to press it down and form the crust.
3. When the ice cream has finished in the machine, carefully scoop it over your prepared crust. Smooth the top of the pie and freeze at least an hour or two before serving. Let the pie warm on the counter for about 15 minutes before slicing. Enjoy!
4. *I have made strawberry ice cream with frozen berries in the past and it works fine that way. The fresh berry version was a little bit sweeter, so taste the pureed mixture and add a tablespoon or two of sugar if the frozen berries aren't sweet enough for you.