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Ingredients
- Cookie Crust
- 2 cups chocolate wafer cookies. Newman’s Own brand has a variety of vegan choices- alphabet and sandwich cookies.
- All will work.
- 1/4 ¼ cup vegan margarine or refined coconut oil, melted
- Coffee Ice Cream
- Follow my recipe OR buy 2 pints of any dairy-free coffee ice cream
- 2 cups coconut milk
- 2 cups almond milk
- 1/4 ¼ cup instant espresso powder
- 1 cup agave
- 1/8 teaspoon salt
- 1/2 ½ teaspoon xanthan gum
- 2 tablespoons canola oil
- Chocolate Sauce
- 1/2 ½ cup non-dairy milk
- 1 teaspoon instant espresso powder (optional for richer flavor)
- 1 cup semi-sweet chocolate chips (Guittard and Ghirardelli are both non-dairy)
- 2 teaspoons canola oil
- Vegan Whipped Cream
- 1 14-ounce can of coconut milk – not “lite”, chilled (preferably Thai Kitchen brand or 365 Whole Foods brand)
- 2/3 cup powdered sugar
- Topping
- 1/2 ½ cup chopped almonds, roasted
Details
Servings 1
Adapted from chefchloe.com
Preparation
Step 1
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Directions
Cookie Crust
Preheat oven to 350 degrees F.
Pulse the cookies in a food processor until a fine crumb has formed. Add the melted margarine and pulse until incorporated.
Press evenly and firmly into a greased pie pan, spreading the crumbs ¾ up the side of the pie plate and bake for 8 minutes. Let cool then freeze.
Coffee Ice Cream
In a medium saucepot over low heat, whisk together the coconut milk, almond milk, and espresso powder until espresso dissolves and mixture is combined.
Blend espresso mixture with agave, salt, xanthan gum and canola oil until combined. Refrigerate until chilled, then run through ice cream machine according to machine directions.
Chocolate Sauce
n a small saucepot over medium heat, whisk the milk and espresso powder until combined.
Turn the heat to low and mix in chocolate chips until melted and smooth.
Remove from heat and stir in oil. This sauce can be stored in the refrigerator for 5 days, but it will need to be reheated before each use.
Vegan Whipped Cream
Chill bowl and whisk of stand mixer in the freezer for 30 minutes
Scrape the cream from the top of the coconut milk into the chilled mixer. Add the powdered sugar and beat 1-2 minutes until fluffy. Store in refrigerator.
Assembly
Let ice cream sit at room temperature until softened to a spreadable consistency. It helps to first transfer the ice cream to a bowl and stir it before spreading over the pie crust.
Spread evenly over pie crust and refreeze until solid. *Note: Letting the pie sit out at room temperature for 10 minutes will make it easier to slice.
Slice pie and top with chocolate sauce, whipped cream, and almonds.
Directions
Cookie Crust
Preheat oven to 350 degrees F.
Pulse the cookies in a food processor until a fine crumb has formed. Add the melted margarine and pulse until incorporated.
Press evenly and firmly into a greased pie pan, spreading the crumbs ¾ up the side of the pie plate and bake for 8 minutes. Let cool then freeze.
Coffee Ice Cream
In a medium saucepot over low heat, whisk together the coconut milk, almond milk, and espresso powder until espresso dissolves and mixture is combined.
Blend espresso mixture with agave, salt, xanthan gum and canola oil until combined. Refrigerate until chilled, then run through ice cream machine according to machine directions.
Chocolate Sauce
n a small saucepot over medium heat, whisk the milk and espresso powder until combined.
Turn the heat to low and mix in chocolate chips until melted and smooth.
Remove from heat and stir in oil. This sauce can be stored in the refrigerator for 5 days, but it will need to be reheated before each use.
Vegan Whipped Cream
Chill bowl and whisk of stand mixer in the freezer for 30 minutes
Scrape the cream from the top of the coconut milk into the chilled mixer. Add the powdered sugar and beat 1-2 minutes until fluffy. Store in refrigerator.
Assembly
Let ice cream sit at room temperature until softened to a spreadable consistency. It helps to first transfer the ice cream to a bowl and stir it before spreading over the pie crust.
Spread evenly over pie crust and refreeze until solid. *Note: Letting the pie sit out at room temperature for 10 minutes will make it easier to slice.
Slice pie and top with chocolate sauce, whipped cream, and almonds.
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