Ice Cream Pie – a delicious recipe with chocolate chip cookies, coconut oil, nectar, vanilla ice cream, chocolate sauce. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor, blend together 14 of the cookies, the oil, and the agave nectar.
2
Mix just long enough to grind the cookies.
3
Press the crumbled cookies into the bottom and up the side of a 10-inch pie pan to create the crust.
4
Place the pan in the freezer for 2 hours to firm the crust.
5
Remove the ice cream from the freezer and let it soften for 20 minutes.
6
Spread the ice cream over the firm crust, smoothing the top.
7
Pour the chocolate sauce into a squeeze bottle and drizzle it over the top of the pie in a zigzag pattern.
8
Crumble the remaining 2 cookies and sprinkle them decoratively over the pie.
9
Return the pie to the freezer for 1 hour to set before serving.
10
Place the pie in an airtight container and store in the freezer for up to 1 month.
2556
kcal
Calories
141
g
Fat
265
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 16 double chocolate chip cookies (page 71), 2 tablespoons coconut oil, 1/4 cup agave nectar, 2 pints vegan vanilla ice cream (see resources), and more.
Yes, Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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