Chocolate-Raspberry Ice Cream Pie... Gluten, Dairy, Egg and Nut-Free!
It's summer, which means it's the perfect time to cool off with the traditional summer treats that we all grew up loving. But, it's also a great time for something else... getting your kids in the kitchen!
I'm so excited to share this fun recipe because it could not be more easy - even the littlest of chefs can help. It only takes about 20 minutes to prepare, in just a few simple steps. But, my favorite part is this: when thoughtfully choosing ingredients, you can include everyone at the table. In order to make this safe for my two kids with food allergies, I prepared our pie with a gluten-free crust and my family's favorite dairy, egg and nut-free ice cream. That's the beauty of this recipe. You can use traditional ingredients if you do not have dietary restrictions, or you can opt for allergy-friendly ones if that's what's best for your family. It's going to be equally delicious; I can promise you that.
So, what do you say... anyone in the mood for some ice cream pie? Grab your kids and have some fun!
Summer Ice Cream Pie
Chocolate Pie Crust
- 2-1/2 cups crushed chocolate cookies (I used *Glutino sandwich cookies, but your chocolate cookies don't have to be "sandwich" style)
- 3 tbsp. dairy-free butter, melted (*Earth Balance, soy-free version)
- 2 pints dairy-free ice cream (*Ripple ice cream)
- 2 tbsp. dairy-free chocolate chips, coarsely chopped (*Enjoy Life dark chocolate morsels)
- Raspberries for topping
To prepare the crust, crush the cookies by processing in a food processor, or putting them in a ziplock bag and breaking into small pieces with a rolling pin. Pour crushed cookies into a small bowl and add melted butter; mix until cookie mixture is well combined. Press mixture into a 9-inch pie pan, covering the bottom and sides completely. Do NOT bake the crust - it will solidify when frozen!
Carefully soften ice cream in microwave (or let it sit out for a few minutes) so that it is still firm, but spreadable. Spread softened ice cream on top of cookie crust and smooth the top to make it even.
Using a cutting board and sharp knife, coarsely chop chocolate chips into pieces and sprinkle on top of prepared pie. Cover pie with plastic wrap and place in freezer for 1-2 hours until crust and ice cream are solid.
When ready to serve, let the pie sit out for about 5 minutes to soften the crust a bit (and make it easier to cut). Decorate the top of your pie with raspberries and serve!
*Ingredient disclaimer: These are the brands that I used for this dessert, but please be sure to do you're own research in ensure that ingredients are allergy-safe for your family. And, remember to ALWAYS check labels, even if you've used a product before. Please note, not all of these ingredients are free of ALL of the top 8 allergens.
I would love to hear how this recipe worked for your family! Please comment below or send me a message to let me know if you tried any different flavors or any other variation of ingredients. I can't wait to hear all of your creative ideas for making this pie extra special.