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Strawberry Ice Cream Pie {vegan, gluten-free, naturally-sweetened, Paleo-friendly}

Berry bright, sweet and rich, and seriously good for you! Just simple healthful ingredients–strawberries, dates and cashews blended together into the filling that goes in a frozen press-in crust of almonds and dates!  This is the best strawberry ice cream pie ever! 

slice on plate of vegan and gluten-free Strawberry Ice Cream Pie

Click here to PIN Strawberry Ice Cream Pie!

Last week, without saying a word about its being dairy-, gluten- and sugar-free, I shared this frozen strawberry pie with friends. They loved every creamy mouthful! I’m stoked to have a new dessert in my back pocket that makes people happy and healthy all in the same bite.

strawberry ice cream pie closeup not cut, ready to serve

Soaked almonds and dates make up the easy press-in crust and soaked cashews are the cream in the filling. Soak/soften the nuts ahead, mix up the crust and whip up the filling, and then and pop the filled pie in the freezer–your pie will be nicely frozen for the next day’s dessert!

Strawberry Ice Cream Pie ingredients and pie plate with crust ready to fill

This four-ingredient dessert recipe caught my eye, well, because it’s made with only 4 ingredients! I read that the nuts need to be soaked in water for at least 8 hours before being pureed, so I almost didn’t try the recipe. So glad I did!

I found the original recipe in Veronica Bosgraaf’s Pure Food cookbook. This pie crust is a gluten-free vegan winner!

The recipe in the cookbook doesn’t say to soak the cashews. But I figured as long as I was soaking the almonds, I might as well cover the cashews in water and let them soften at the same time.

Soaked cashews make the most amazing vegan “cream.” My vegan key lime pie gets its creaminess from cashews and cashews become the “cream” the my Spicy Cashew and Spring Greens Soup!

In her recipe Veronica has you scatter strawberries on top of the filling before freezing. Don’t do it–frozen strawberries are like strawberry ice cubes which makes them fairly unpleasant. The strawberries taste and look better when their freshly cut to decorate the already frozen pie.

Strawberry Ice Cream Pie with a couple of pieces cut out and pie server sitting in pie plate

Strawberry Ice Cream Pie recipe details:

  • I used my favorite strawberry hulling tool (affiliate link) to quickly pluck out the stems for the strawberries on top. Strawberries with the tops cut straight off are my pet peeve. Hulled strawberries look more natural and much more professional!
  • Make a point to choose flavorful organic strawberries. Strawberries are at the top of the dirty dozen list.
  • If you don’t get around to making the pie until the next day, put your bowls of soaking nuts in the refrigerator overnight–no problem.

What to make with the extra vegan crust mix:

  • The crust recipe makes enough for a 2 (9-inch)vegan pie crusts. If you don’t want to make another pie, roll the remaining almond and date mixture into almond date energy bites. 
  • Or press the extra mixture into a pie plate (affiliate link) and make a creamy vegan key lime pie 

Other recipes I found interesting in Pure Food cookbook:

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I received this cookbook from Blogging for Books for this review–the thoughts and opinions expressed here are my own.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s Kitchen blog. Thank you for supporting Letty’s Kitchen.

** This is an update of the Strawberry Ice Cream Pie I posted back in June 2015.

Nutrition Facts
Strawberry Ice Cream Pie
Amount Per Serving
Calories 167 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 31mg1%
Potassium 252mg7%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 5g10%
Vitamin C 25.4mg31%
Calcium 49mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.


  • What a perfect 4th of July dessert! Thank you Letty Reply · 1 July, 2015

  • It certainly looks like the holiday. Explosive flavor too. GREG Reply · 1 July, 2015

  • Maura

    I served it last night. Everyone loved it! Reply · 5 July, 2015

    • Letty

      Great to hear that Maura! Thanks! Reply · 6 July, 2015

  • I am in the middle of making this and could not figure out why you would have enough crust materials for two pies. Of course, I finally noticed that I had grabbed a 10 inch! Fits perfectly. Of course, now I’m running around to make additional filling. Fingers crossed. My imprecision is clearly why I did not have a baking career! 🙂 Reply · 31 May, 2020

    • Ha! Thanks for your comment Tammy. I edited the recipe a bit to clarify. Please let me know if it makes it more clear. For a 9-inch pie pan, the crust ingredients are generous and you would have extra mix. For me it’s safer to have more than enough. Reply · 31 May, 2020

    • Also, how long do you take it out of the freezer before cutting and serving? Reply · 2 June, 2020

      • Tammy,
        Just until it’s tempered enough to cut. Reply · 2 June, 2020

5 from 4 votes (3 ratings without comment)

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