Can't decide between ice cream & pie? Now you don't have to!
There's nothing better to cool you off than this tropical treat full of toasted coconut and tender flaky pie crust!
You will need an ice cream freezer...I use a Krups countertop model.
Ingredients:
2 cups Coconut Milk Creamer in French Vanilla (I use So Delicious)
1 cup rice (or other plant) milk
2 Tablespoons Earth Balance Soy-Free buttery spread, melted and cooled to room temperature
1 cup coconut (I toast half and leave half untoasted)
[To toast coconut...place it in a clean, dry skillet over medium heat, stirring often until most of the flakes have turned a light golden color - be careful, coconut burns quickly!]
1 gluten free vegan pie pastry
[Note on pie pastry: use a storebought crust, your favorite recipe, or try my Press-in-the-Pan Gluten Free Vegan Crust.
If you use my recipe, prepare as directed, roll 1/8-inch thick onto parchment, place on a baking sheet, and bake at 400 degrees for 12-15 minutes until cooked through and edges are golden brown.
There is no need to press into a pie pan, as you will be crumbling the crust for this recipe.]
You will need an ice cream freezer...I use a Krups countertop model.
Ingredients:
2 cups Coconut Milk Creamer in French Vanilla (I use So Delicious)
1 cup rice (or other plant) milk
2 Tablespoons Earth Balance Soy-Free buttery spread, melted and cooled to room temperature
1 cup coconut (I toast half and leave half untoasted)
[To toast coconut...place it in a clean, dry skillet over medium heat, stirring often until most of the flakes have turned a light golden color - be careful, coconut burns quickly!]
1 gluten free vegan pie pastry
[Note on pie pastry: use a storebought crust, your favorite recipe, or try my Press-in-the-Pan Gluten Free Vegan Crust.
If you use my recipe, prepare as directed, roll 1/8-inch thick onto parchment, place on a baking sheet, and bake at 400 degrees for 12-15 minutes until cooked through and edges are golden brown.
There is no need to press into a pie pan, as you will be crumbling the crust for this recipe.]
Coconut & Crumbled Pie Crust
Prepare the pie crust and toasted coconut first so that they both have time to cool while the ice cream is freezing.
Reserve 1/4 cup of the toasted coconut for garnish.
Reserve 1/4 cup of the toasted coconut for garnish.
Combine coconut creamer, rice milk, and melted Earth Balance in a large mixing bowl and stir.
Pour mixture into your ice cream freezer and process according to manufacturer's directions.
Once the mixture is frozen, spoon into an airtight freezer container and fold in the crumbled pie crust and coconut.
Serve immediately for a soft serve consistency, or seal and place in the freezer to harden until ready to serve. Allow ice cream to sit at room temperature for 10 minutes prior to serving if frozen solid.
This dessert is featured in Cocktails, Cookouts, & Cool Treats!
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