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Dairy-Free Ice Cream Chocolate Strawberry Pie
Crust
Ingredients:
5 1/2 ounces (about 3 1/2 cups) pretzels (crush
slightly to fit in the measuring cup if measuring instead of weighing)
1/4 cup brown sugar
6 tablespoons vegan butter, melted
Chocolate
Drizzle Ingredients:
8 oz. Vegan Chocolate, chopped
½ C. Coconut Milk
1 T. melted vegan butter
1 pint Vegan/Dairy-free Ice Cream – Cookie Dough (but any
kind that would work well with chocolate and strawberries would be good)
1 lb Strawberries, cut into coins
Vegan Whipped Cream Ingredients:
1 14-ounce can coconut cream or full fat coconut
milk
1/4 - 3/4 cup icing/powdered sugar
STEPS:
- Put one can of coconut milk in the fridge overnight (or in the freezer for 30-ish minutes).
Make the crust:
- Preheat the oven to 350F. Lightly grease a 9-inch pie pan with cooking spray.
- Place the pretzels in a ziploc and crush into very small pieces. (A food processor might be better here, but leave some centimeter-ish pieces for the crunch) Pour into a bowl and add the brown sugar and vegan butter. Stir to combine.
- Pour into the prepared pan and press into an even layer. Bake for 10-12 minutes until toasted. Let cool for 15-20 minutes before filling.
- Chill a large mixing bowl and beaters in the fridge for at least 10 minutes.
Make the Drizzle:
- Place the chocolate, coconut milk, and vegan butter in a glass or metal bowl.
- Fill a small saucepan with 1 inch of water. Bring to a boil.
- Place the bowl of chocolate on top of the saucepan.
- Once the chocolate begins to melt, whisk the ingredients together until all of the chocolate and vegan butter is melted and the mixture is combined and smooth.
Assemble the Pie:
- Take the vegan ice cream out of the freezer so it can warm up a bit
- Drizzle the bottom of the crust with chocolate and let cool (5 mins in the fridge)
- Spoon the vegan ice cream onto the crust and smooth out with a spatula or the back of a spoon
- Drizzle the ice cream with chocolate (if not serving immediately, put it in the freezer now and finish just before serving)
- Layer strawberries on top of the ice cream and then stick in the freezer for a short bit to firm up the ice cream.
Make the Whipped “Cream”:
- Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
- Remove the pie from the freezer and then add the whipped cream on top.
- Serve immediately (or drizzle some more chocolate on top, because #chocolate) and enjoy!
Competition results? Second place...not bad! Beaten out by Grandpa's peach pie for the first time "because it's a classic pie" and I'll add because we were in North Carolina which has fine peaches, and he boiled down the juices to concentrate them. I see your tricks...
It was delicious, but melted a bit too much before it got to the judges, so maybe for the next competition I should stay away from ice cream. But I make the pie for myself and I love ice cream, so we'll see.
Sources:
Chocolate Drizzle: https://www.thekitchenmccabe.com/2014/02/12/vegan-chocolate-ganacheglaze/
Vegan Whipped Cream: https://minimalistbaker.com/how-to-make-coconut-whipped-cream/
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