Wednesday, January 22, 2014

Non Dairy Ice Cream Sundae Pie

My inspiration for this easy Non Dairy Ice Cream Sundae Pie came from a few sources. First off like so many of us, I grew up anxiously awaiting that annual Carvel birthday cake! Loved those "crunchies". Of course I got a stomach ache every time I ate it, unaware of my food sensitivities. Good news is there are a host of gluten, soy and dairy free options available today to create an incredibly delicious ice cream pie, even better than that Carvel one I remembered. Next getting back to my inspiration, I was watching "Pioneer Woman" on the Food Network last weekend, while doing my daily treadmill workout, and her recipe for ice cream pie caught my attention. Made me think I should make a version of this. Lastly, Carol over at "Simply Gluten Free"; if you are not familiar with her she has an amazing blog and much more, posted last week that SO Delicious is hosting again this year, due to last year's overwhelming response, it's "3 Course Recipe Contest". So here is my entry for the dessert category. Hope you enjoy it! If you would like to vote for my recipe you can do so by going to the following link: and pinning my recipe. Thanks for your support!!

Ice Cream Sundae Pie

Ingredients: Serves 10
  • 2 pints of So Delicious Almond Milk Mocha Almond Fudge Frozen Dessert, slightly softened
  • 3/4 cups of chopped nuts (optional)  Note: I used cashews but you can omit them or use a different nut.
  • 1 package Enjoy Life Crunchy Cookies, Vanilla Honey Graham (for the crust)
  • 3 tablespoons Earth Balance buttery spread in the red tub, melted
  • 1 cup dark chocolate fudge sauce  Note: I like Wax Orchards Classic Fudge which is a fruit sweetened chocolate sauce made with pineapple, pear, cocoa and vanilla. It can be found on Amazon if it is not available at your local market.
  • non dairy whipped topping (optional) Note: I like SoyaToo "Rice Whip" which is gluten, soy and dairy free.

  1. Preheat oven to 350 degrees.
  2. Place the cookies in the food processor along with 1/2 cup of cashews; process until finely ground. Add Earth Balance and process until crumbly. Press mixture into a 9-inch glass pie plate. Bake in the oven for about 12 minutes.
  3. Spread 1/2 of the SO Delicious Frozen Dessert (1pint) into the cooled crust. Spoon 1/2 cup of the fudge sauce over the frozen dessert. Put in the freezer for about 30 minutes.
  4. Remove from the freezer and top the pie with the remaining pint of frozen dessert. Freeze for 4 hours or until firm.
  5. To serve, let pie stand at room temperature for 15 minutes; cut into wedges and top with remaining cashews and fudge sauce.  

Thanks again for visiting my blog and please do not forget to sign up using the box on the top right to receive all my upcoming email updates via subscription. Have a great day! 

This recipe was shared at Allergy-Free Wednesday,

No comments:

Post a Comment