MollyGoat
05-31-05, 05:30 AM
Strawberry-Chocolate Ice Cream Pie (vegan)
By:
Category: Desserts - Pies
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
Pie
1 quart (approx.) vegan strawberry ice cream, boughten or homemade (recipe below) (I recommend homemade!)
1 1/4 cup chocolate cookie crumbs (blend boughten chocolate wafer cookies in the blender or food processor)
1/4 cup Earth Balance or other vegan margarine
8 oz. (approx.) fresh strawberries, sliced into four slices per strawberry
4 oz (approx.) chocolate chips
Vegan Strawberry Ice Cream
2 1/2 cups fresh strawberries, packed
1 cup grade B maple syrup
1 cup raw cashews
Instructions:
-----------------------------------------------------
For Pie
Preheat your oven to 325 degrees F. Liberally grease a 9-inch pie pan.
Melt the 1/4 cup margarine. Place the cookie crumbs in a medium bowl and mix with the melted margarine. If the mixture does not hold together, add a little water until it does, but not enough to make it sticky.
Press the mixture into your pie plate as evenly as possible. Prick in several places with a fork. Bake for 10-15 minutes until it has gotten puffy and then de-puffed a little. Let cool completely before adding ice cream.
Let your ice cream soften a bit until it is spreadable. Spread into the cooled crust. At this point, you may freeze the pie to finish later. Covered tightly, it will keep for a long time.
At this point, if you have pre-frozen your pie, take it out and let it soften a teeny bit, for 5-10 minutes or so. Place the strawberry slices in an attractive circular pattern on the surface of the pie. (See the photo album for an example.)
Melt the chocolate chips and stir until creamy and liquidy. Either drizzle the chocolate over the pie, or squeeze it out of a pastry bag or a makeshift pastry bag (look up how to do this with plastic bags.) I did a lattice pattern.
Place the pie in the freezer for 5-10 minutes to solidify the chocolate. Serve immediately.
For the ice cream:
Whip the strawberries in the blender until as smooth and frothy as possible. Add the maple syrup and cashews, and blend until the mixture is completely smooth.
Refrigerate the mixture overnight, or put in the freezer for about 1 hour, until well-chilled.
Freeze according to your ice-cream maker's directions. It will get very thick and ice-creamy, yum!
Additional comments:
-----------------------------------------------------
A great summer dessert just in time for strawberry season!
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By:
Category: Desserts - Pies
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
Pie
1 quart (approx.) vegan strawberry ice cream, boughten or homemade (recipe below) (I recommend homemade!)
1 1/4 cup chocolate cookie crumbs (blend boughten chocolate wafer cookies in the blender or food processor)
1/4 cup Earth Balance or other vegan margarine
8 oz. (approx.) fresh strawberries, sliced into four slices per strawberry
4 oz (approx.) chocolate chips
Vegan Strawberry Ice Cream
2 1/2 cups fresh strawberries, packed
1 cup grade B maple syrup
1 cup raw cashews
Instructions:
-----------------------------------------------------
For Pie
Preheat your oven to 325 degrees F. Liberally grease a 9-inch pie pan.
Melt the 1/4 cup margarine. Place the cookie crumbs in a medium bowl and mix with the melted margarine. If the mixture does not hold together, add a little water until it does, but not enough to make it sticky.
Press the mixture into your pie plate as evenly as possible. Prick in several places with a fork. Bake for 10-15 minutes until it has gotten puffy and then de-puffed a little. Let cool completely before adding ice cream.
Let your ice cream soften a bit until it is spreadable. Spread into the cooled crust. At this point, you may freeze the pie to finish later. Covered tightly, it will keep for a long time.
At this point, if you have pre-frozen your pie, take it out and let it soften a teeny bit, for 5-10 minutes or so. Place the strawberry slices in an attractive circular pattern on the surface of the pie. (See the photo album for an example.)
Melt the chocolate chips and stir until creamy and liquidy. Either drizzle the chocolate over the pie, or squeeze it out of a pastry bag or a makeshift pastry bag (look up how to do this with plastic bags.) I did a lattice pattern.
Place the pie in the freezer for 5-10 minutes to solidify the chocolate. Serve immediately.
For the ice cream:
Whip the strawberries in the blender until as smooth and frothy as possible. Add the maple syrup and cashews, and blend until the mixture is completely smooth.
Refrigerate the mixture overnight, or put in the freezer for about 1 hour, until well-chilled.
Freeze according to your ice-cream maker's directions. It will get very thick and ice-creamy, yum!
Additional comments:
-----------------------------------------------------
A great summer dessert just in time for strawberry season!
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.