What’s better than a sweet and creamy caramel ice cream pie with a sugar cookie crust?
An Ice Cream Pie that is both dairy free, gluten free, and drizzled with chocolate, that’s what.
But first, a note on the ever changing schedule of the “Inspector Gorgeous” Blog. It’s summer time, which means it is no surprise to all of you super cool party people that the days are longer and the nights are shorter. You might think that means more time for blogging but in real life it means more time for sunbathing and patio drinking. Basically, hang with me guys. I promise I will not disappear completely. But I will enjoy the 8 to 10 weeks of summer we get here in the mitten state.
That said…easy recipes…
Why has it taken me this long to make an ice cream pie? Probably because most of the dairy free ice cream you can purchase isn’t all that appealing to me. Unless I bust out the ice cream machine and make THIS delicious recipe, I typically skip recipes that call for large quantities of the stuff. Until now!!!
Don’t thank me. Thank SO Delicious brand Cashew Milk Ice Cream for making this one possible.
Oh yeah, and did I mention it’s literally one of the most simplistic recipes you could make? Because it is.
1 cup Almond Flour
2 tbsp Coconut Oil
1/3 cup Vanilla Protein Powder (optional)
1/4 cup Truvia Brown Sugar Blend
2-4 tbsp Water
Preheat oven to 400° and prepare a pie pan with cooking spray. Mix all of the ingredients but water. Once combined, add a tablespoon of water at a time. It usually takes about 3 to get a doughy consistency. Press evenly into the bottom of the pan. There is enough to go up the sides of the pie pan, but I find that to be too much crust so I choose to only cover the bottom. Bake for about 5-10 minutes or until brown. Let cool completely.
Once your crust is cooled, scoop ice cream into the crust. I used Salted Caramel Cashew Cluster-Cashew Milk ice cream. There are other varieties so feel free to go nuts! I like to mound the ice cream into the center, then smooth it out to the edges. The end result is a tall mound of ice cream. An ice cream volcano, if you will, but better.
Top with melted chocolate or sprinkles…or whipped cream…and place back in the freezer until set. About 4 hours will do the trick!
I don’t think you can beat a sugar cookie crust covered in delicious, salted caramel cashew ice cream. It’s like an open faced ice cream sandwich. Now someone get this thing out of my freezer before I consume it all.