Dairy-Free Peanut Butter Ice Cream Pie with Chocolate Cookie Crust
Prep time
Total time
The whip adds lightness to the filling, for a creamy, melt-in-your-mouth indulgence.
Serves: 1 (9-inch) pie or about 12 servings
  • 1 (7.75oz / 220g) package gluten-free chocolate sandwich cookies (Lacy used these)
  • 3 tablespoons coconut oil, melted
  • 1 pint Creamy Cashew or Very Vanilla dairy-free ice cream (used So Delicious CashewMilk Frozen Dessert), softened
  • ¾ cup + ¼ cup peanut butter (can substitute sunflower seed butter for peanut free), melted and divided
  • 1 tub So Delicious Dairy Free CocoWhip, softened
  • Dairy-free chocolate shavings or mini chocolate chips, for garnish
  1. Grease a 9- or 10-inch glass pie dish (do not use coconut oil, palm oil, or buttery spread).
  2. Put the chocolate sandwich cookies in a large zip-top plastic bag and crush with a rolling pin to create fine crumbs (or grind them in a food processor).
  3. Pour the crumbs into a medium bowl. Pour on the melted coconut oil and mix with a fork until all of the crumbs are coated.
  4. Press the crumbs evenly into the bottom and up the sides of your prepared pie dish until firm. Place the crust in the freezer while you prepare the filling.
  5. In a large mixing bowl, mix the frozen dessert and ¾ cup peanut butter with a hand mixer just until smooth. Gently fold in the CocoWhip until combined.
  6. Scrape the mixture into your prepared pie crust and return it to the freezer for 1 hour.
  7. Place a sheet of plastic wrap over the top and freeze for 4 more hours, or until frozen solid.
  8. When ready to serve, drizzle the remaining ¼ cup peanut butter over the frozen pie. Sprinkle with your chocolate of your choice. Slice and serve cold!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/peanut-butter-ice-cream-pie