Vegan Berry Ice Cream Pie

Waffle cone crust, creamy berry ice cream filling, piles of vegan whipped cream.

Prep Time10

Cook Time10

Chill Time2

Course: Dessert

Servings:

Calories: 351kcal

Author: Lauren Boehme

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.

*You can also use premade vegan whipped topping instead of making your own.