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.
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.
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!
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.
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.
To serve, let come to room temperatureand enjoy! Ice cream will keep for a few weeks in a sealed container.