Vegan Cracker Jack Ice Cream Pie
 
Prep time
Cook time
Total time
 
This ballpark themed ice cream pie has a sweet and salty touch thanks to the peanut-pretzel crust.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
Ingredients
  • 10 tablespoons vegan buttery spread or shortening, divided
  • 4 tablespoons turbinado sugar, divided
  • 1¼ cups crushed pretzels (gluten-free, if needed)
  • ½ cup chopped roasted, salted peanuts
  • 3 pints dairy-free vanilla ice cream
  • 2 tablespoons sugar
  • 4 tablespoons dairy-free creamer, divided
  • 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 sugar, the pretzels, and peanuts.
  3. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate.
  4. Bake the crust for 7 to 8 minutes, or until crisp and golden.
  5. Let the crust cool completely before filling.
  6. For the pie filling, remove the dairy-free ice cream from the freezer and allow it to soften. Scrape it into the pie shell, and even it out. Return the pie to the freezer for at least 4 hours.
  7. For the caramel drizzle, melt 2 tablespoons of the buttery spread or shortening in a small saucepan. Stir in the remaining 2 tablespoons turbinado sugar and the regular sugar. Cook, stirring constantly, until the mixture boils. Whisk in 2 tablespoons coconut creamer. Cook, stirring constantly, for about 2 minutes or until the caramel thickens.
  8. Remove the pan from the heat and stir in ½ teaspoon vanilla extract.
  9. For chocolate drizzle, melt the remaining 2 tablespoons shortening or buttery spread and chocolate in small saucepan, stirring until the chocolate is completely melted.
  10. Stir in the remaining 2 tablespoons coconut creamer and the remaining ½ teaspoon vanilla extract.
  11. To serve, remove the pie from the freezer and let it soften for about 15 minutes.
  12. Place a row of caramel-coated popcorn around the edge of the pie. Drizzle the caramel sauce over the top of the pie in one direction and the chocolate sauce in the opposite direction.
  13. Use a knife dipped in hot water to get clean slices.
Nutrition Information
Serving size: 1 slice (1/8 pie) Calories: 467 Fat: 27.6g Saturated fat: 9.8g Carbohydrates: 49g Sugar: 27.6g Sodium: 380mg Fiber: 2.2g Protein: 7g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-cracker-jack-ice-cream-pie