Take Me Out to the Ball Game Vegan Ice Cream Pie

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This fun recipe for Vegan Ice Cream Pie is an official entry in the So Delicious Dairy Free Recipe Contest!

Recipe By: Suzanne Banfield

Take Me Out to the Ball Game Vegan Ice Cream Pie

Take Me Out to the Ball Game Ice Cream Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 10 tablespoons vegan buttery spread or shortening, divided use
  • 4 tablespoons turbinado sugar, divided use
  • 1-1/4 cups crushed pretzels
  • ½ cup chopped roasted, salted peanuts
  • 3 pints vanilla dairy-free ice cream
  • 2 tablespoons unbleached granulated sugar
  • 4 tablespoons dairy-free creamer (like So Delicious Original Coconut Milk "Creamer"), divided use
  • 1 teaspoon vanilla extract, divided use
  • 2 ounces dairy-free semi-sweet chocolate
  • 1 cup packaged caramel-coated popcorn with peanuts (such as Cracker Jack)
Instructions
  1. Preheat your oven to 350ºF.
  2. For the peanut-pretzel crust, melt 6 tablespoons spread or shortening; stir in 2 tablespoons turbinado sugar. Add pretzels and peanuts; stir until well combined. Press crust into bottom and up sides of a 9-inch pie plate. Bake 7 to 8 minutes or until crisp and golden. Cool on rack for at least 20 minutes before filling.
  3. Remove frozen dessert from freezer and allow to soften. Scrape into pie shell; return to freezer for at least 4 hours.
  4. For caramel drizzle, melt 2 tablespoons of the remaining shortening in small saucepan. Stir in remaining 2 tablespoons turbinado sugar and granulated sugar; cook, stirring constantly, until mixture boils. Whisk in 2 tablespoons coconut creamer. Cook, stirring constantly, for about 2 minutes or until caramel thickens. Remove from heat; stir in ½ teaspoon vanilla extract.
  5. For chocolate drizzle, melt last 2 tablespoons shortening and chocolate in small saucepan, stirring until chocolate is completely melted. Stir in remaining 2 tablespoons coconut creamer and remaining ½ teaspoon vanilla extract.
  6. Remove pie from the freezer about 15 minutes before serving. Place a row of caramel-coated popcorn around the edge of the pie. Drizzle caramel sauce over the top of the pie in one direction and chocolate sauce in the opposite direction. Use a knife dipped in hot water to get clean slices.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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