My goal with this Berry Crisp Ice Cream Pie was to capture all my favorite desserts into one delectable no-bake treat. At the first sign of warm temps and sunshine this Spring, I prepared my ice cream machine, stocked up on berries + ordered my favorite small-batch Paleo granola perfect for all the no-bake cookie crust/crumbles/bites I’m dreaming up for the coming months. (Fun Fact: June is Paleo Month!) The result was this hybrid between a pie (hello, buttery crust), ice cream (because duh, it’s the best dessert) and berry crisp (is there any dessert more summery?!)
The chewy meets crispy crust, creamy ice cream laced with jammy berries, and crumbly, nutty, streusel-like topping are a trio I will now repeat time and time again! Although there are multiple components; they’re all easy to make, and the pie itself is quick and simple to assemble. Plus, it holds up in the freezer for several weeks. I purposely wrote the ice cream recipe to make quite a bit extra, because I know you’re gonna want a big scoop on lots of other desserts (brownie/blondie/tart), and packed into a waffle cone on a weekend afternoon =)
Note: even if you don’t have an ice cream maker, you can freeze the ice cream base in ice cream trays and then blend the frozen cubes in a blender with a splash of milk (will take 5-10 minutes of blending and stopping) to achieve a creamy ice cream. Then simple transfer to the pan like the directions state 😉
I hope you enjoy this healthy, plant-based delight. Don’t forget to tag @nourishwithashley and #tnfl on social media with your snapshot!
Berry Crisp Ice Cream Pie (Paleo, Vegan)
1/2 c Within Without Granola, crushed
1/4 c almond flour
2 tbsp tapioca starch
1 tbsp maple syrup
1-2 tsp water
Pinch sea salt
Mix all the ingredients in a bowl to form a dough.
Press into the bottom of a 6” springform pan lined with parchment.
Refrigerate until the ice cream is ready.
1 can coconut cream
2 c vanilla non-dairy milk (I prefer a higher fat/protein milk like Ripple)
10 drops vanilla stevia
1/3 c maple syrup
1 tbsp tapioca starch
2/3 c your favorite Within Without Granola
Berry sauce, for swirling (recipe below)
Puree the coconut cream, non-dairy milk, stevia, maple and tapioca in a blender until well blended. It will probably be frothy on top 😉
Chill for at least 4 hours or overnight.
Churn in an ice cream maker until frozen. Mine took 12-15 minutes.
Stir in half (1/3 c) of the granola.
Transfer half the ice cream to the pan then top with dollops of berry sauce and a few sprinkles of granola.
Top with remaining ice cream, more berry sauce and remaining granola.
Freeze for at least a few hours before slicing.
Store extra slices frozen in an airtight container.
Store extra ice cream in glass airtight containers for up to 3 months.
1 1/2 c blueberries and/or blackberries (Fresh or thawed)
2 tbsp arrowroot
Pinch sea salt
2-3 tsp maple syrup
Optional: a few drops liquid stevia
In a saucepan, Cook the berries over medium-low heat until saucy.
Sift in arrowroot, bring to a simmer then remove from heat and stir in salt, cinnamon, and maple.
Cool slightly then puree in a high speed blender.
Transfer to a shallow container and refrigerate.
If the mixture seems thin after being chilled, option to stir in a few teaspoons of chia seeds.
You will probably only need half of this for the pie. Use extra for toast, yogurt bowls or other desserts =)