This creative cool and creamy recipe was the Runner-Up Winner in the Cashew category of our #FrozenFridays Recipe Contest. The event was sponsored by So Delicious Dairy Free and hosted by us, Go Dairy Free. But this winning submission came from Lacy Wade‘s kitchen.
Lacy is the author behind the blog, Making it Milk‐free. In 2009, when her son was just seven months old, she discovered his life-‐threatening milk allergy. After struggling to find her way through the many blogs and websites geared toward food allergies, Making it Milk-free was born. It’s her way of sharing the things that worked for her family on their food allergy journey.
Every recipe on Making it Milk‐free is dairy-free, but Lacy also whips up gluten-free goodies, and many that are vegan, too. Beyond recipes, she enjoys sharing stories from her parenting journey as well as products and fun finds that make life a little easier. She is also a “Pinterest Mom,” with passions for party planning, DIY projects, and home décor.
Our Testing Notes: Peanut Butter Ice Cream Pie
Though very simple, this peanut butter ice cream pie took decadence to the next level:
This is delicious! The saltiness of the peanut butter and the cashew ice cream keep the pie from being overly sweet while adding a tremendous amount of richness. And I liked that she used CocoWhip for the consistency. It gave the filling a lighter, melt-in-your-mouth consistency that was rather addictive and combated the density issue when refreezing ice cream. It still freezes up relatively firm, but is super-creamy and easy to eat with a spoon. Overall, the flavor is full-bodied, but the little bit of chocolate on top is almost a must to balance out the crust. That said, I could honestly just eat that filling with a spoon! The recipe is well-written, too.
Special Diet Notes: Peanut Butter Ice Cream Pie
By ingredients, this recipe is dairy-free/non-dairy, egg-free, gluten-free, nut-free, optionally peanut-free, optionally soy-free, vegan, and vegetarian.
- 1 (7.75oz / 220g) package gluten-free chocolate sandwich cookies (Lacy used these)
- 3 tablespoons coconut oil, melted (can sub dairy-free butter alternative)
- 1 pint Creamy Cashew or Very Vanilla dairy-free ice cream (used So Delicious CashewMilk Frozen Dessert), softened
- ¾ cup + ¼ cup peanut butter (sub sunflower seed butter for peanut free), melted and divided
- 1 (9-ounce) tub coconut whipped topping (So Delicious Dairy Free CocoWhip used here), softened
- Dairy-free chocolate shavings or mini chocolate chips, for garnish
- Grease a 9- or 10-inch glass pie dish (do not use coconut oil, palm oil, or buttery spread).
- 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).
- 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.
- 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.
- 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.
- Scrape the mixture into your prepared pie crust and return it to the freezer for 1 hour.
- Place a sheet of plastic wrap over the top and freeze for 4 more hours, or until frozen solid.
- 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!