Strawberry Ice Cream Pie
Prep Time
40 mins
soaking time
8 hrs
Total Time
40 mins
This simple and easy dessert is absolutely the bomb—a delicious crowd pleaser that just happens to be vegan, gluten free and naturally sweetened! 1 (9-inch pie) serves 8 to 10.
Course:
Dessert
Cuisine:
Vegan, Gluten Free
Keyword:
strawberries, ice cream pie, dates, cashews
Servings: 10 servings.
Calories: 167 kcal
Ingredients
Gluten-free Crust:
- 1 cup whole almonds
- 1 cup raw cashews
- 1 cup pitted soft dates
- 1/8 teaspoon fine sea salt
Strawberry filling:
- 2 cups strawberries, stems removed
- 1 cup pitted soft dates
Topping:
- 1 cup strawberries, stems removed
Instructions
Gluten-free crust:
-
Put the almonds in a large bowl and fill the bowl with water to cover by at least an inch.
-
Drain and rinse the almonds. Put them in the work bowl of a food processor with the first cup of dates and the salt. Process until the almonds and dates are finely chopped and begin to stick together. Press the mixture into a 9-inch pie plate and freeze for at least 30 minutes.
Strawberry filling:
-
Put the cashews in a bowl, cover with water and let soak overnight.
-
Drain and rinse the cashews. Put them in the food processor with the first 2 cups of strawberries and the dates. Process until smooth and creamy, stopping to scrape down the sides of the bowl. Scrape the mixture into the prepared pie shell and freeze until firm—at least 3 hours.
-
To serve, cut the remaining cup of strawberries into quarters and scatter them over the top of the pie.