This ice cream pie is delicious and rich with chocolate and coconut creaminess. It’s dairy free and gluten free!
First, before you read any further… stop right now and put the ice cream bowl (from the ice cream machine) into the freezer. It must be completely frozen (which takes 24 hours) before you can make this recipe! Hopefully I just saved you from the mistake I made earlier this month. See, I had this great idea to make an ice cream pie for my mother-in-law’s birthday. She came to town to visit and this was going to be a fun activity where we could all participate. Because who does not like to make and eat fresh homemade ice cream in the summertime? So I pulled all the ingredients out, including the ice cream maker, and it was then that I realized I had not frozen the ice cream bowl. How disappointing!! Do not let this happen to you.
I love simplicity, pie, and ice cream. All three come together perfectly for this nice summertime treat. I used creamy coconut milk to make this ice cream because I think it pairs so nicely with chocolate. Just make sure you plan accordingly and allow for enough time for this recipe to come together.
In addition to freezing your ice cream bowl overnight, the chocolate coconut milk yumminess, needs to be cold by placing it in the fridge (about 1 hour) before pouring into the ice cream maker.
This ice cream pie is delicious and rich with chocolate and coconut creaminess. It is dairy free and gluten free! That’s a lot of “free”! But trust me, you won’t miss any of it.
- 1 box gluten free graham crackers
- ½ cup melted butter or ghee
- 2 14 oz cans full fat coconut milk
- 1/3 cup grade B maple syrup
- 2/3 cup cocoa powder
- 1 tsp vanilla extract
- Dash sea salt
- ½ cup coconut butter
- 1/3 cup chocolate chips (I use enjoy life mini chips)
- In a large zip lock bag, crush graham crackers or use a food processor.
- Add melted butter or ghee and mix well.
- Press into a lightly sprayed 9 in pie dish.
- Combine remaining ingredients into a large bowl and blend with an immersion blender or use a regular blender.
- Place bowl covered into the refrigerator for about 1 hour to completely cool.
- Make according to your ice cream maker’s instructions. I poured mine into the ice cream machine while on and let it churn for 25 minutes.
- Scoop 2 cups of ice cream into the pie crust. Sprinkle coconut butter over the top and cover with 2 more cups of ice cream. Top with mini chocolate chips.
- Place into the freezer for about 2 hours to set. If the pie is in the freezer longer, let it rest at room temperature for about 15 minutes to soften before serving.
I had some left over ice cream and filled these molds to make ice cream popsicles!
- Coconut cream separates from the milk in the can. Shake well before opening, Do not use lite coconut milk as it will not be creamy enough.
- Freeze ice cream bowl overnight!
- Cool ice cream base in the refrigerator before pouring into the ice cream machine.
Did you make this recipe? Tag @trueats and hashtag #trueats on Instagram or on True & Simple Eats facebook page. I’d love to know what you think! Enjoy!
Disclaimer: Some links are affiliate. Thank you for supporting the work here.