Strawberry Ice Cream Pie

5 from 4 votes

The berry bright naturally sweet filling in this frozen pie is made with simple healthful ingredients--strawberries, dates and cashews. With a press-in crust of almonds and dates. Filling makes one (9-inch) pie, crust recipe is for 2 (9-inch) pies.

Prep Time40

soaking and freezing times8

Total Time40

Course: Dessert

Cuisine: American

Keyword: strawberries, ice cream pie, dates, cashews

Servings: servings.

Calories: 167kcal

Author: Letty | @lettyskitchen

Ingredients

Gluten-free Crust:

1 cup whole almonds
1 cup pitted soft dates
⅛ teaspoon fine sea salt

Strawberry filling:

1 cup raw cashews
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, remove the pie from the freezer and let it temper enough so you can cut it. Cut the remaining cup of strawberries into quarters and scatter them over the top of the pie.

Notes

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.

Nutrition