This Vegan No Churn Wild Berry Pie Ice Cream is a new summer favorite! It’s easily made with a salted cream base, swirled with fresh berry jam, and dotted with crispy, buttery, cinnamon sugar pie crust pieces.
INGREDIENTS
For vegan ice cream base:
– 1 1/4 cups coconut cream
– 1 tsp salt
– 1/4 cup maple syrup
– 1 tsp vanilla extract
– 1 TBS vodka, optional
For berry pie flavorings:
– 1/2 sheet of thawed pie crust
– 1 TBS melted vegan butter
– 1 tsp cinnamon
– 2 TBS sugar
– 1/2 cup berry jam
Add coconut cream, sea salt, maple syrup, vanilla extract, and vodka (if using) to a blender or food processor. Blend until creamy. Pour into a freezer-safe glass dish and place in the freezer.
STEP 1
Stir ice cream every 30 minutes for 2-3 hours. This will aerate the mixture and ensure a smooth end result. The more you stir, the creamier it will be!
STEP 2
Prepare toppings by preheating the oven to 350 F. Cut pie crust into pieces. Drizzle with melted butter and sprinkle with cinnamon sugar.Place in a single layer on a lined baking sheet and bake for 8-12 minutes.
STEP 3
Once you've chilled and stirred the ice cream a few times, remove it from the freezer and add jam on top, in 8 places. Sprinkle on pie crust pieces. Swirl jam and pie chips into the ice cream.Freeze until solid.
STEP 4
To serve, let come to room temperatureand enjoy! Ice cream will keep for a few weeks in a sealed container.