Guys, it is averaging 105 to 115 degrees here in Vegas. My air conditioner is working overtime. But if you know anything about me, know this. I always need dessert. This vegan berry ice cream pie only needs your oven to be on for 8-10 minutes. Then it is served frozen. I like to use either vanilla ice cream, or for an even more refreshing treat, mint chocolate. It is so fast and easy and I promise everyone will fall madly in love with you when you serve them this in the summertime!
What You Need For This Summery Ice Cream Pie:
- Waffle Cones: Most brands are accidentally vegan, but just check the ingredients to make sure.
- Vegan Butter: This is melted and added to crushed waffle cones to make the crust.
- Vegan Ice Cream: I recommend vanilla or mint chocolate.
- Frozen Berries: I like to use a blend of blueberries, strawberries, raspberries and blackberries, but whatever kind you like will work out fine!
- Vegan Whipped Topping or Vegan Heavy Cream: For topping the pie.
I usually don’t describe desserts as refreshing, unless they are citrusy. But this vegan berry ice cream pie is so creamy and light with a little bit of tang. Plus, you serve it frozen. It makes the perfect pool party treat to eat in the heat. Or keep it in the freezer during a BBQ, then give everyone a dessert that will cool them off after they eat their meals! This pie is fun, delicious and unbelievably easy.
Why Should You Make This Summertime Pie?
- The crust is made from waffle cones for gosh sakes.
- Berries and ice cream make up the filling.
- Topped with a pile of vegan whipped cream.
- You can use this as a base to make all kinds of ice cream pies.
- There are no desserts that are easier than this one.
Vegan Berry Ice Cream Pie
Ingredients
- 10 Waffle cones, vegan
- 1/3 Cup Vegan butter, melted
- 1 1/2 Quarts Vegan vanilla Ice cream, I used Breyers Non-dairy
- 1 Cup Frozen berries
- 1 Cup Vegan heavy cream, I used Country Crock Plant Cream*
- 1/3 Cup Powdered sugar
- 1/2 teaspoon Vanilla
- Pinch of Salt
- Fresh berries for topping
Instructions
- Preheat the oven to 350 degrees(F).
- Crumble up the waffle cones into large chunks and add them to a food processor. Pulse until you have fine crumbs.
- Pour the melted vegan butter into the food processor with the crushed waffle cones and pulse until fully combined.
- Pour the waffle cone crust into a 9 inch pie pan. Press the crust down firmly and evenly into the pan. I like to use a small cup to press it down.
- Bake for 8-10 minutes or until golden brown. Let cool completely.
- Once the crust is cool, wipe out the food processor and then add the vegan ice cream and frozen berries to it.
- Pulse until combined. Scraping down the sides of the food processor as needed.
- Scoop the ice cream into the crust and smooth out completely. Put in the freezer while you make whipped cream.
- Pour the vegan heavy cream into a stand mixer or a large mixing bowl.
- Using the whisk attachment or a hand mixer, begin to whip. Once it starts to thicken slightly, pour in the powdered sugar, vanilla and salt. Continue to whip until you have stiff peaks.
- Take the pie out of the freezer and scoop the vegan whipped cream on top of the pie. Smooth it out. Top with fresh berries.
- Put the pie back in the freezer for at least 2 hours. Cut into slices and serve.
Video
Notes
Nutrition
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