Rich, creamy, decadent ice cream pie topped with sweet and juicy summer berries. This dessert shouts “Welcome Summer!” and offers a cool, creamy reprieve on a hot day. The dairy-free ice cream is paired with a date-sweetened coconut crust, and makes the perfect ending to any summertime meal.
Back in August of 2012, I went dairy free (as well as gluten, grain, and legume free) in order to get my autoimmune thyroid disease under control. While going gluten, grain, and legume free was quite easy for me, dairy was where I struggled. Long gone were slices of cheese, glasses of milk, butter, and my beloved ice cream (which I always made with lots of heavy cream). I love ice cream, so I set off to recreate some of my favorites with a non-dairy twist. Making my normal ice cream recipes with coconut milk was easy and I was always pleased with how they turned out. After doing more research, I found that many people also use cashews as a non-dairy ice cream base, which yields a richer, heartier ice cream than just coconut milk alone. Since cashews are so neutral in taste, you can flavor your ice creams any way you’d like. The sky truly is the limit!
Now that summer has arrived, the craving for a cold, creamy treat has returned and nothing says a special day like ice cream pie topped with sweet summer berries. While you can top the pie with whatever berries you like, I personally love the combination of strawberries, blackberries, and raspberries. Or, if you want to forgo the berries and use your own personal favorite fruit, go right ahead. Sweet peaches anyone? Yum! Oh, and please note, that this dessert only looks fancy. It’s simple to make, but will look like you slaved away for hours. Your guests will be very impressed!
- 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
- Soak your cashews in enough warm water to cover them for 4-6 hours, or overnight.
- Make your crust first (I used a 9" springform pan).
- Place your the nuts, dates, shredded coconut, and salt in your food processor and pulse until roughly chopped.
- 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.
- Press the nut mixture into the bottom of your springform pan until even.
- Next, make your ice cream.
- 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.
- Pour the ice cream mixture into your springform pan on top of the nut crust.
- Move to the freezer for a few hours until firm (or overnight).
- 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.
- Before serving, top with your choice of summer berries (or other fruit).
- Enjoy!
Hi! My name is Jessica and I am a real food nut, avid reader and researcher, blossoming yogi, and animal lover. I have had a life-long passion for food and being in the kitchen is where I am the happiest and most comfortable. I began helping my mother cook and bake around the age of three and I’ve been in the kitchen ever since. I ended up working in a restaurant in my hometown for almost a decade, working in every position there and finally becoming the lead chef. My main mission in life is to provide real food recipes that are simple, yet delicious, as well as show how eating healthy doesn’t have to be complicated or expensive. I love to show people how making even small changes in their diet and food selections can make a huge difference in their lives. Along the way, I’ll share stories of my own real food and health journeys, as well as ideas for how to live a healthier, more natural life. I’d love it if you’d stop by and visit me at my blog, Delicious Obsessions.
Latest posts by Jessica Espinoza (see all)
- Cold Mixed Berry Fruit Soup (Gluten, Grain, Dairy, and Sugar-Free) - August 16, 2013
- Cold Thai Noodle and Vegetable Salad (gluten, grain, and dairy free) - July 17, 2013
- Summer Berry Ice Cream Pie (Dairy, Gluten, and Grain Free) - June 14, 2013
Wow Jessica, this looks like a real winner. I can’t wait to try it. And I don’t have to put the ice cream in my ice cream maker. Just the freezer! I have a high speed blender — that’s what those great machines are for — whipping up great things like this.
Thanks for sharing this. It is going to the top of my dessert to-do list.
And I am definitely going to be visiting your blog. I will probably become a regular fan!
Hi Karen – Thank you so much! I really hope you enjoy and I look forward to “seeing” you around! 🙂
A couple of members of my family are allergic to cashews. What would you suggest as an alternative to the cashews? Thank you.
Hi LeAnn – I haven’t made it with any other nut than cashew, but off the top of my head, I think macadamia nuts would be divine. They have such a rich, buttery taste. I hope that helps! 🙂
That picture looks mouth watering! Thank you for this recipe!!
-Erin
I hope you enjoy! 🙂
Wow!! That looks super yummy!!!! 😛
Thank you!! 🙂
About a year ago I was diagonosed with hashi motos disease, (the immune system attacks the thyroid). I have cut out these exact foods for over a year now. I would love to know if you have seen improvement and how you are doing. Thanks for the recipes. I look forward to trying this one!
Kimi, I am also interested in more of your story about foods that you have removed and the impact on your thyroid. Have you been able to add any of them back in to your diet? Also, would you be willing to direct us to where you found your information?
Hi Shannon – I am not sure if you were meaning to ask me that or if the question was specifically for Kimi, but I’ll go ahead and answer! 🙂 I have Hashimoto’s disease, which is an autoimmune thyroid disease. Like I mentioned to Gayle, the biggest thing with getting Hashi’s under control is to first eliminate all gluten and usually dairy, as those have been directly linked to creating autoimmune thyroid reactions. Then it you have to focus on healing your gut, because all autoimmune diseases stem from leaky gut and other digestive issues. Typically people with Hashi’s also find that they react to eggs, nuts/seeds, and nightshades, though it does vary from person to person. I found that I cannot tolerate eggs, but I can handle nightshades, nuts, and seeds in very small amounts. I shared the link to my health journey on my site, where I have been chronicling all of this for the last year. Hope that helps! 🙂
Hi Gayle – Thanks for stopping by! The biggest thing with Hashi’s is that it’s autoimmune so in order to get that under control, you have to first heal the gut. I am going on a year now of really focusing on digestive health, healing my leaky gut, etc. I am feeling a lot better now, though I do still have a long way to go. I don’t normally eat a lot of nuts, as they can be hard on the digestive tract, but I do have some from time to time. The thing with autoimmune and gut healing is that it just takes time and patience. I am still learning how to be patient. 🙂 I have been chronicling my journey on my site if you’re interested in reading more about my specific journey: You can find all of those posts here: http://www.deliciousobsessions.com/category/health-and-wellness/lets-get-personal/
This looks good! I was wondering if you could use grapeseed oil or a light olive oil in place of the coconut oil?
I have not tried any other oils, other than coconut oil. I personally don’t use grapeseed oil, because it is extremely high in polyunsaturated fat, which leads to inflammation in the body. The thing I prefer about coconut oil is that it is solid at colder temperatures, so it helps keep some of the body of the pie. I am always open to experimenting though, so if you try a different oil, let us know how it turns out! 🙂
Jessica, what a gorgeous photo and your pie looks divine! Can’t wait to try it out sometime soon (I just need to use honey instead of the sugar and stevia but I’m sure it will turn out just fine).
Hi Starlene – Thanks! I hope you enjoy! Let me know how it turns out! 🙂
Looking for a recipe for dairy-free ice cream (made in Cuisinart sorbet maker) using my ample supply of fresh peaches and apricots. I use coconut milk (carton type) for milk and coconut oils. I’ve seen comments on using banana, chocolate, etc. but none with actual fresh fruit. Help.