My sister, Hanna, and I have very different personalities. As kids we fought constantly and generally drove each other crazy until I went to college. Much to my Mom’s chagrin once we no longer lived under the same roof we had a ton to say to each other. Suddenly we were racking up huge long distance phone bills. Two people with such different personalities don’t make great roommates, but fortunately we are great sisters. Now that we are older we can laugh about our personality differences and all of our childhood arguments…including when Hanna dumped orange juice on my head…I deserved it! At Christmas this year Hanna and I decided to collaborate and make dinner for our family the night after Christmas. The dinner turned out well, but the dessert was a vegan ice cream pie that could only be described as a hot mess.
Fortunately this Hot Mess Vegan Ice Cream pie tasted delicious and we learned a few tips to make it not such a mess for anyone else who wants to make it. Our pie starts with a cookie crust and then is layered with vegan ice cream. It is super easy to make. Pretty much no fail, which made our complete failure even more entertaining. We had to wonder if our working together is what made such an easy dessert a disaster!
Our first mistake was that we used a pre-made cookie crust that was half falling apart. Our second mistake was that we softened the ice cream on the counter, but it was way to hard to spread. Attempting to spread our first ice cream layer tore up the crust even further. For the next layer of ice cream we decided we should melt it in the microwave. Sadly we realized too late that the center of the ice cream was actually not melted at all. We poured the liquid ice cream into the cake and then a huge, unmelted blob of it splashed into the center of the pie. In trying to spread that out we continued to mess up the crust and made the whole pie overflow. For our final act of disaster (by this point we were in hysterics) we moved the pie into the freezer to set and spilled even more of the ice cream over the edge. This pie was so ugly it was entertaining. Thankfully it tasted delicious, and the rest of our family was thrilled we were laughing and not fighting. Hot Mess Vegan Ice Cream Pie was born.
To avoid the mistakes Hanna and I made follow these tips:
- Make your own crust with crushed sandwich cookies.
- Soften the ice cream on the counter or in a microwave for 20 seconds. Stir the ice cream so it has a uniform consistency before pouring it into the pie crust. Ideally it should have the consistency of pudding. Spreadable, but not completely liquid.
- if you want distinct, separate layers of ice cream freeze pie for 15 minutes between layers.
You can use any flavors of ice cream you like in this recipe. When I remade this pie I used a large springform pan with 2.5 containers of Cashew and Coconut Milk ice cream. I had 2 whole containers, and 2 other containers with only small amounts left in them. This recipe is a great way to use up those small amounts of ice cream before frostbite gets them. Homemade ice cream would work wonderfully here as well. I like topping the pie with chocolate chips to add some additional texture. Hopefully our tips will make your vegan ice cream pie less of a hot mess!
Any kitchen disasters that have turned into favorite recipes for you?
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- 10 Vegan Sandwich Cookies
- 2 Tablespoons Earth Balance, Melted
- 2-3 1 Pint Containers of Vegan Ice Cream, Softened
- ¼ cup Vegan Chocolate Chips
- Take ice cream containers out of the freezer to soften and set aside.
- Add vegan sandwich cookies to a food processor. Pulse the cookies together until they resemble coarse breadcrumbs. Continue to pulse the crumbs while drizzling in melted Earth Balance, until the cookie crumbs begin to stick together.
- Press cookie crumbs into a greased 8 - 9 inch springform pan or pie plate. Place pan in the freezer for 10 minutes.
- Take 1 pint of ice cream and check on its consistency. The ice cream should be soft enough to stir. If it is too hard, microwave for 20 seconds. Stir softened ice cream until it is an even consistency. It should resemble pudding.
- Remove pan from freezer and spread 1 container of softened ice cream over the crust. Place pan back in the freezer for 15 minutes.
- Repeat steps 4 and 5 with the 2nd (and 3rd, if using) containers of ice cream. Before placing the pan in the freezer to fully freeze sprinkle the top with chocolate chips. Cover your pan or pie plate with foil and freeze completely. This normally takes 2 hours.
- Remove from the freezer 15 minutes before you want to serve. Slice and serve.