Summer Berry Ice Cream Pie (Dairy, Gluten, and Grain Free)
This rich, creamy non-dairy ice cream pie can be topped with any fruit of your choosing. It makes the perfect end to any type of summer meal, from a simple BBQ to a fancy dinner party.
Recipe type: Dessert
Serves: 12
  • Ice Cream:
  • 2 cups cashews (soaked)
  • 2 cups full-fat coconut milk
  • ¾ cup virgin coconut oil (melted)
  • ¼ cup granulated sugar of your choice
  • 2 tbsp. high-quality vanilla extract
  • ¼ tsp. plain liquid stevia (I used SweetLeaf brand)
  • dash of sea salt
  • Nut Crust:
  • ¾ cup walnuts (soaked and dehydrated)
  • ¾ cup pecans (soaked and dehydrated)
  • 3 large Medjool dates (soaked and pits removed)
  • ½ cup shredded coconut
  • ⅓ cup virgin coconut oil (melted)
  • ⅛ tsp. sea salt
  1. Soak your cashews in enough warm water to cover them for 4-6 hours, or overnight.
  2. Make your crust first (I used a 9" springform pan).
  3. Place your the nuts, dates, shredded coconut, and salt in your food processor and pulse until roughly chopped.
  4. With the food processor running, slowly pour the coconut oil in and blend until the mixture is smooth. This is a key step and ensures the coconut oil doesn't clump up.
  5. Press the nut mixture into the bottom of your springform pan until even.
  6. Next, make your ice cream.
  7. In a food processor or high-powered blender, combine all of the ice cream ingredients, except the coconut oil, and blend until smooth and creamy. Once the mixture is smooth, slowly pour in the melted coconut oil to ensure no clumps happen. Keep blending until the mixture is as smooth and creamy as possible. Depending on the power of your machine, this may take a few minutes.
  8. Pour the ice cream mixture into your springform pan on top of the nut crust.
  9. Move to the freezer for a few hours until firm (or overnight).
  10. Note: This ice cream sets up really hard, so if you leave it overnight, it will need to sit out for 60-90 minutes before serving, giving the ice cream time to soften to where you can cut it.
  11. Before serving, top with your choice of summer berries (or other fruit).
  12. Enjoy!
Recipe by The Nourishing Gourmet at