Easy Ice Cream Pie
I always see those pie recipes that take advantage of store bought foods that you can create a delicious and easy dessert. Once you have food intolerances, you think those are no longer available, I mean OREO still doesn't have a gluten-free version! And as more and more information comes out, there are more kiddos that are unable to process dairy and/or gluten. I know that as a parent, seeing your baby get sick or not able to enjoy in the same birthday traditions as you had, is so so hard. It is so heartwarming that there are so many companies making products that allow everyone to enjoy their nostalgic favorites.
I love ice cream, like whoa, but as I got older, my body did not process dairy as well. I thought I would forever be without my favorite treat which was a little sad. But as I got into healthier eating, I was able to discover this whole new world of products that cater to a host of allergies and ways to still enjoy treats. I am most impressed with Nada Moo Ice Cream, totally dairy free and gluten free. This ice cream is made with coconut milk but does not taste overly like coconut, I don't know how they do it but it is now our favorite ice cream, period. So I started to think of what I wanted for my birthday tomorrow and I knew I could have an ice cream cake/pie again. I paired a couple of Nada Moo flavors with a few other favorite vegan and gluten-free brands to make an epic birthday treat! This is a guideline, I made mine a cookies and cream with chocolate, but you can do your favorite flavors. Cinnamon Cookies with Snickerdoodle and Maple Pecan ice cream. Or double chocolate cookies with Caramel Cold-Brew & Cookies with Salted Caramel. The combinations are endless!
Ask your stores for brands to be carried at your store, they help these companies grow and become more accessible to those who have allergies or intolerances. This post is in no way sponsored or paid for, I truly love these products and I give them to my family.
Easy Ice Cream Pie
- 1 box (5.5 oz) Simple Mills Crunchy Cookies, I used Chocolate Chip
- 2 Tablespoons coconut oil, melted
- 2 pints Nada Moo, Cookies and Cream and Dutch Chocolate is what I used
- 1 tub CocoWhip, thawed
- 2 Tablespoons Enjoy Life Mini Chips, optional
- In a food processor, crush the cookies until they are all crumbled. Slowly drizzle in the coconut oil while pulsing until it is combined and lightly sticks together.
- Spray a pie dish with coconut or avocado oil. Dump the crumbles into the dish and press into the bottom and sides to create the crust. Freeze for at least 30 minutes.
- Thaw the ice creams, one at a time, it will help with the layering, mine thawed in about 30 minutes. Once the first ice cream is thawed enough to spread, spread over the crust and place back into the freezer. Thaw the 2nd ice cream, once ready to spread, layer over the first layer of ice cream. Freeze completely.
- Thaw the Cocowhip (about 20 minutes) and spread over the pie, top with chocolate chips if using. Cover with cling wrap and freeze for several hours or overnight.
- To serve, set out for about 10-15 minutes before cutting into. Enjoy!
These amazing allergy friendly brands come together to create a delicious and easy dessert for everyone to enjoy!
Pop the cookies into the food processor and pulse or run until a fine crumb. Then pulse while drizzling in the coconut oil to form a loose mixture.
Dump into a pie dish that has been sprayed with oil (coconut or avocado) then pat into the bottom and up the sides. Freeze while the ice cream thaws, about 30 minutes or more.
Thaw the first layer of ice cream, spread evenly in the crust. Freeze it then thaw the second ice cream, about 30 minutes. Then spread, freeze 30 minutes while the CocoWhip thaws then spread for the last layer. Sprinkle with mini chips if desired. Freeze for several hours to fully harden or overnight.
Before serving, take out 10-15 minutes before to slightly thaw.
