Dairy-Free Peanut Butter Ice Cream Pie with Chocolate Cookie Crust

By srumbel

The whip adds lightness to the filling, for a creamy, melt-in-your-mouth indulgence.
from godairyfree.com

Ingredients

• 1 (7.75oz / 220g) package gluten-free chocolate sandwich cookies (Lacy used these)
• 3 tablespoons coconut oil, melted
• 1 pint Creamy Cashew or Very Vanilla dairy-free ice cream (used So Delicious CashewMilk Frozen Dessert), softened
• 3/4 cup + 1/4 cup peanut butter (can substitute sunflower seed butter for peanut free), melted and divided
• 1 tub So Delicious Dairy Free CocoWhip, softened
• Dairy-free chocolate shavings or mini chocolate chips, for garnish

Preparation

Step 1

Put the chocolate sandwich cookies in a large zip-top plastic bag and crush with a rolling pin to create fine crumbs (or grind them in a food processor).
Pour the crumbs onto the middle of a 9- or 10-inch glass pie dish. Pour on the melted coconut oil and mix with a fork until all of the crumbs are coated.
Press the crumbs evenly into the bottom and up the sides of the pie dish until firm. Place the crust in the freezer while you prepare the filling.
In a large mixing bowl, mix the frozen dessert and ¾ cup peanut butter with a hand mixer just until smooth. Gently fold in the CocoWhip until combined.
Scrape the mixture into your prepared pie crust and return it to the freezer for 1 hour.
Place a sheet of plastic wrap over the top and freeze for 4 more hours, or until frozen solid.
When ready to serve, drizzle the remaining ¼ cup peanut butter over the frozen pie. Sprinkle with your chocolate of your choice. Slice and serve cold!


Serves: 1 (9-inch) pie or about 12 servings