Coconut Ice Cream Pie

I love ice cream and I love pie. I have a sweet tooth in case you couldn't already tell from my recent recipe Berry Bruschetta that tasted like strawberry short cake with a sweet balsamic or my Vegan Banana Cream Pie Popsicles that can satisfy a pie craving in the summer. I'm still learning the ropes of baking, though, so vegan pies are a further in the future reality for I Am Rorie.

My Coconut Ice Cream Pie would be a great dessert for a Labor Day Weekend recipe. It leaves minimal clean up and is easily transportable if you're going to a cook out. 

One of the most common bases for ice cream in vegan cooking is chilled coconut milk or cream. Canned coconut milk is thicker than the kind you'd put in coffee or cereal. The canned milk itself is somewhat creamier and the canned cream is really creamier (grammar/sentence structure?). It's relatively affordable and both items can be found at Trader Joe's, Whole Foods, Mariano's, and Jewel Osco, all around the same price.

Coconut milk is an extremely versatile ingredient and I always keep two in stock of both the milk and cream. They're great for adding to cream based soups, icings, frozen desserts (like this one!) and more. This Coconut Ice Cream Pie is

  • sweet
  • tangy
  • chocolate-y
  • minimal mess
  • great for parties!
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  • 1 14 oz. can coconut cream, chilled for 6 hours
  • 1/2 pecan or walnut halves
  • 5 pitted mejdool dates
  • 1/3 cup dark chocolate chips
  • 1/2 frozen mixed berries
  • 1 1/2 tbsp agave nectar (or other natural sweetener)
  1. After pitting the dates, place them in a bowl or pot of boiling water to help soften them so they'll be easier to blend. Let sit for about five minutes.
  2. Keep the water the dates soaked in but remove the dates and add to a food processor along with the pecan or walnut halves. Add a tablespoon of the water they soaked in to the food processor and blend. You want the mixture to be sticky enough that it can easily be molded just by pinching it together with your fingers. If it's too dry, add more water, one tablespoon at a time. If it's not solidifying, add a few more walnut or pecan halves.
  3. Once desired texture is achieved, take the mixture and press into a 9x6 glass container. This is the crust of the pie so you want it to be evenly distributed. Place in freezer to firm up while you make the cream. 
  4. Add the chilled coconut cream, frozen mixed berries, and agave to a blender and blend until smooth and evenly combined. Pour mixture over the date and nut crust and place again in the freezer, allowing to become completely solid. This can take up to 4 hours.
  5. Once the coconut cream layer appears to be solidifying fully, create a double boiler to melt the dark chocolate chips. In a medium pot, boil water and place a metal or glass bowl over the boiling water with the chocolate chips inside. This will allow them to melt quickly without burning.
  6. Once the chocolate has become completely liquid, pour over the coconut cream layer, again distributing evenly and place back in the freezer. Let freeze for about an hour.
  7. To serve, let sit out on the counter for 10-15 minutes and then cut into squares.