A creamy, minty ice cream pie that’s irresistible and dairy free. No baking required. This recipe is raw, vegan, gluten-free, grain-free, and refined sugar-free.
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.
For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above).
Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
Other notes: I used a non-stick tart pan with a removable bottom for easier handling and prettier serving. But any type of dish of a similar size will work.
- Because of the presence of avocado in this pie, you'll have to keep it frozen until serving time, as otherwise it will brown up and you'll be starting to pick up on a subtle avocado flavor, which you obviously don't want. Seeing as it's an ice cream pie, keeping it frozen just makes sense :) but I wanted to put it up here in case anyone feels like refrigerating -- I experimented with it and found it doesn't work.
I recommend thawing the frozen ice cream pie for about 10-15 minutes prior to serving, and placing any leftovers back in the freezer when done.
Double ingredients for a larger pie.