Homemade Vegan Cherry Ice cream PIES!

Who loves ice cream and ice cream desserts? No one more than I do!

I have a new ice cream maker so this will be the first of many recipes for you guys with healthy ice cream recipes that are of course vegan and dairy free!

I love this recipe because it’s so perfect for a family 4th of July get together. Everyone loves something sweet, yet it’s mindful of food sensitivities and allergies and is plant based. And it’s pink or red….so I hope you try this recipe for your family and let me know how it goes for you when you make it!

Graham Cracker Crust

INGREDIENTS:

• 1 package gluten free honey graham crackers

• 5-6 TBSP melted coconut oil

DIRECTIONS:

1. Puree graham crackers into a powder in a food processor or Vitamix, I used my Vitamix

2. Melt 5-6 Tbsp coconut oil in a sauce pan

3. Pour graham cracker flour into a bowl, pour melted oil over the top and fork together.

4. Spread into pan(s) I used 3 of my mini William’s Sonoma pizza pans

Vegan Cherry Ice Cream

INGREDIENTS:

• 2 cans organic light coconut milk

• 2 cups frozen organic cherries

• 3-4 TBSP raw chia (Mila)

• 2 bananas (fresh or frozen works)

ADDITIONAL INGREDIENTS:

• Vegan chocolate or

• I used Larabar’s vegan chocolate truffles

• Coconut Cool Whip

• Extra cherries for topping or sliced fresh strawberries!

DIRECTIONS:

1. Add all ingredients to Vitamix and blend!

2. Make sure your ice cream bowl for the ice cream maker has been chilling in the freezer for at least 2-3 hours.

3. Place freezer bowl on ice cream maker, here’s the ice cream maker I bought on Amazon (it’s super simple to use!) pour contents of cherry mixture into the bowl, cover with lid and turn on immediately. This should take about 20 minutes to turn into soft serve. If you don’t have an ice cream maker then buy that one lol, but you can also try blending the ingredients and freezing and then pulsing again in your Vitamix or food processor once frozen.

4. Place crusts with ice cream back in the freezer to set for a few hours. When ready to serve, remove from freezer, let thaw a little on the counter while you get out your coconut cool whip and berries.

5. Top each pie with a thick layer of coconut cool whip.

6. Grate vegan chocolate or truffles over the pies for a fine chocolate dusting.

7. Slice more cherries or strawberries to top your pieces.

Use a sharp, small knife to cut into half and then half again.

Serve and enjoy!

My recipe again made extra, so I had 3 graham cracker crusts and I had more than enough ice cream for those plus extra, so I put that in a glass dish for another dessert or to have plain!

THIS IS SO GOOD.

When I was a little girl, my grandma would always make dessert, sometimes it was her peanut butter or oatmeal cookies, sometimes we just had ice cream, and sometimes she would make homemade ICE CREAM DESSERTS. My favorites by far! There was always some kind of crust and then ice cream layers inside. So this is my simplified vegan, dairy free version, that is actually like eating a frozen smoothie pie.

Remember to tag me when you make this so I can see you enjoying beautiful healthy plant based recipes!

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Closes for good this Friday July 5th!