Raw Creamsicle Ice Cream Pie

Summer is tough. Only because my sweet tooth begs for fudgy brownies and cupcakes loaded with freshly whipped buttercream, but my body is telling me that if I turn on the oven I might actually melt.  All of the usual treats, like cookies and cakes and muffins are replaced with ice cream and popsicles.  The heat forces me to be creative, because y’all know I’m still eating sweets.  This recipe for Raw Creamsicle Ice Cream Pie is perfect for beating the summer heat and satisfying your sweet tooth.

There’s something super nostalgic about the creamsicle flavor.  I don’t remember it as a favorite from my childhood, but it still takes me back to summers spent by the pool, my hair green from the chlorine.  My parents always have ice cream in the freezer, that’s one thing that hasn’t changed since childhood, so I think we never had any reason to chase the ice cream truck for one of those creamsicle treats.

But about this recipe…

Vanilla Maple Coco-roons - V/GF

Raw Creamsicle Ice Cream Pies - V/GF

Don’t be turned off by the word “raw”.  This isn’t one of those recipes that makes you dig out your food dehydrator, buried in your basement and launch you into a summer cleaning session that takes three weeks.

The crust of this Raw Creamsicle Ice Cream Pie is made of Coco-Roons, a raw coconut and nut based cookie, and coconut oil. Although these pies still qualify as dessert, they’re definitely a healthier option than the traditional ice cream truck option.  Both the Coco-Roons and the cashew-based filling are sweetened with pure maple syrup, making this dessert free of refined sugars.  You have to think ahead to soak the cashews for at least an hour before you can make the creamy, velvety filling. Then you pop everything in the freezer and let it set up for at least 4 hours before the real satisfaction of eating can happen.  You can make one huge Raw Creamsicle Ice Cream Pie, or you can make a bunch of muffin-sized pies (the smaller the pies, the faster they’ll freeze!).

Raw Creamsicle Ice Cream Pies - V/GF

Raw Creamsicle Ice Cream Pies

  • Servings: 8
  • Difficulty: easy
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These summer treats are gluten free, dairy free (obviously) and raw, so they’re a perfect sweet for everyone.  Oh yeah, and the recipe only calls for 7 ingredients!

The Crust:

  • 1 package (6.2 ounces) Coco-Roons (I recommend the Vanilla-Maple flavor or the Lemon Pie Flavor)
  • 3 tablespoons melted coconut oil

The Filling:

  • 1 cup of raw cashews, soaked for at least an hour
  • 1 orange, zested and then juiced
  • 1/3 cup melted coconut oil
  • 1/4 cup full fat coconut milk
  • 1/4 cup pure maple syrup
  • 1 tablespoon vanilla extract
  1. Combine the Coco-Roons and the 3 tablespoons of coconut oil in a food processor. Process until crumbly, but when pinched between two fingers the mixture stays together.  Prepare your dish – so if you’re using a normal 8″ pie plate, line it with parchment paper that overhangs the edge slightly. It doesn’t have to cover the entire bottom, just enough so that you can grab the two edges and pop your pie out.  If you’re using a muffin tin to make a 8 smaller, single-serving pies, simply line it with cupcake liners! If you’re making a normal 8″ pie, just transfer the crust mixture into the pie plate and then press down to compact the crust, making sure it’s even. If you’re using a muffin tin, place one tablespoon of the crust mixture in each cupcake liner and then press down to compact the crust.  Place the crust in the freezer while you make your filling.
  2. Wipe out the food processor with a paper towel, it doesn’t need to be perfectly clean.  Drain the cashews and place them in the food processor.  Add 1/2 of the zest from the orange and all of the juice. Add the coconut oil, coconut milk, maple syrup and the vanilla extract. Process for a good 5-7 minutes. The mixture should be super smooth and velvety. Test this by dipping your index finger in and rubbing it together with your thumb, if it still feels gritty, keep blending.
  3. Once you reach that velvety texture, grab your crust from the freezer and pour or scoop the filling into the crust.  For the 8″ pie, you’ll just use all the filling so you don’t need to worry about portioning it.  For the muffin-sized pies, start with about 2 tablespoons of filling in each liner and then evenly disperse the leftover filling.
  4. Sprinkle the tops of the pies with the leftover orange zest and place in the freezer to set.  The pies will be set and ready to devour in about 4 hours!

 

 

 

Laura Ryan