Dairy-free, Gluten-free Ice Cream Pie with Cookie Crust
For the crust:
32 grams brown rice flour (1/4 cup)
30 grams sweet white rice flour (1/4 cup)
20 grams potato starch (2 tablespoons)
16 grams tapioca starch (2 tablespoons)
¼ teaspoon xanthan gum
¼ cup organic cane sugar
¼ teaspoon salt
4 tablespoons dairy-free/soy-free shortening (cold)
½ teaspoon vanilla extract
2 tablespoons So Delicious Coconut Milk Beverage (cold)
For the filling:
1 pint So Delicious Cherry Amaretto Coconut Milk Frozen Dessert (or your favorite frozen milk dessert)
For the drizzle:
1 tablespoon dairy-free/soy-free shortening
1/3 cup allergen-free chocolate chips
Combine the flour(s), xanthan gum, sugar, and salt. Cut the shortening into tablespoons-sized pieces, lay them on top of the flour mixture and work the shortening into the flour using a pastry cutter. Add the vanilla and milk and work the liquids into the flour until the dough forms.
Grease a 9-inch pie plate. Roll the dough between two sheets of parchment (as you would if you were rolling a pie crust). Transfer the crust to the pie plate, making sure the dough goes up the edges of the plate. Refrigerate for an hour.
Pre-heat the oven to 325 degrees. Bake for 15-16 minutes. Allow the crust to cool completely. While waiting, take the frozen dessert out of the freezer to let it soften (but don’t let it melt!)
Fill the pie with the softened ice cream. Freeze for at least an hour.
If you plan to serve with chocolate drizzle (highly recommended), melt the shortening and chocolate chips together over low heat. Let it cool before drizzling over the pie.
Mix it up:
98 grams of your favorite gluten-free flour blend may be substituted for the flours.
I used Earth Balance shortening; coconut oil may be substituted.
I used Pascha chocolate chips. Enjoy Life or Divvies chocolate chips would also work well.
If ice cream pie isn’t your thing, check out the Chocolate Mousse Pie I created for a previous Pi Day.
