This vegan strawberry ice cream pie is made with a simple cookie crust and easy homemade ice cream which is soft, fluffy, creamy and requires no ice machine! Top this easy no-bake pie with whipped cream and fresh strawberries you have a perfect summer dessert!
Add cookies with cream filling into a food processor and crush until finely ground. Transfer crumbs to a medium bowl, add melted butter and mix until crumbs are evenly moistened. Press the mixture onto the bottom and up the sides of a 9 or 9,5-inch (23/24cm) tart pan (or another pan with removable bottom). Place in the fridge or freezer for at least 15 minutes to firm up while you make the ice cream filling.
Whipped Cream Mixture
In a mixing bowl, add the cold non-dairy whipping cream and beat with an electric hand mixer, until fluffy and stiff peaks form. Refrigerate until ready to use. (Optionally, make the pie with whipped Aquafaba: Drain a can of chickpeas into a medium sized mixing bowl and sprinkle with some cream of tartar. Beat on high speed with an electric hand mixer for about 7-10 minutes until very fluffy and stiff peaks form.)
Blended Strawberry mixture
Put coconut cream, strawberries, dates, and vanilla into a blender and mix until smooth and creamy.
Pour into a large mixing bowl and gently fold in the fluffy whipped cream or aquafaba. (Please stir just until combined or it can lose that fluffy texture.)
Add the mixture into your prepared pie crust and immediately freeze overnight to set completely.
(Optionally, add the mixture into an ice machine and prepare according the instructions. Then spread the creamy ice cream into your pie crust, and freeze another 2-3 hours or so to set.)
Serve with whipped non-dairy cream and fresh strawberries or enjoy as it is! 😊
If you can’t find vegan sandwich cookies, you can use 8,8oz/ 250g (gluten-free) graham cracker + adding 1/4cup (55g) more butter to substitute the cream filling.
And if you can’t find non-dairy whipping cream or pure coconut cream in a store, you can use 1-2 cans full-fat coconut milk. Just chill them overnight, then scrape the solid cream off the top, discarding the liquid.
Cream of tartar (or lemon juice) helps the aquafaba foam and fluff up easier, faster, and makes the peaks firmer.
Please read my text above for additional information on this Recipe!
Nutrition is calculated automatically and should be used as estimate.