This ballpark themed ice cream pie has a sweet and salty touch thanks to the peanut-pretzel crust.
Author: Suzanne Banfield
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
Preheat your oven to 350ºF.
For the peanut-pretzel crust, melt 6 tablespoons spread or shortening. Stir in 2 tablespoons sugar, the pretzels, and peanuts.
Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate.
Bake the crust for 7 to 8 minutes, or until crisp and golden.
Let the crust cool completely before filling.
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.
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.
Remove the pan from the heat and stir in ½ teaspoon vanilla extract.
For chocolate drizzle, melt the remaining 2 tablespoons shortening or buttery spread and chocolate in small saucepan, stirring until the chocolate is completely melted.
Stir in the remaining 2 tablespoons coconut creamer and the remaining ½ teaspoon vanilla extract.
To serve, remove the pie from the freezer and let it soften for about 15 minutes.
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.
Use a knife dipped in hot water to get clean slices.