Vegan Mint Chocolate Ice Cream Pie

♫ Listening to: 4AM by Sorcha Richardson ♫

What’s the difference between an ice cream cake and an ice cream pie? I have no idea if I’m missing something here, but I’m guessing it’s just the shape. If I’m wrong, please correct me. That’s what the internet is for, amiright?

I can’t remember where I first spotted an ice cream pie. I’m guessing it wasn’t vegan or else, logically, I’d have bought and consumed it on the spot. I only recall thinking, “THIS could make me like pie.” And it did. My inspiration for the decoration comes from lokokitchen. If you like art, you should definitely follow her account!

There’s a specific order of operations with this recipe since ice cream batter needs to chill overnight. This is what I did. Day 1: make crust and both ice cream batters. Day 2: churn ice cream, assemble pie, make whipped cream, and decorate pie.

This recipe makes 1 dairy-free grasshopper ice cream pie.

Vegan Mint Chocolate Cookie Crust Ingredients

• A 13 ounce package (365g) of mint Newman O’s
• ¼ cup (44g) of melted vegan butter (I used organic whipped earth balance, but coconut oil works too)

Vegan Mint Chocolate Cookie Crust Directions

Crush 13 oz (365g) cookies into crumbs using any number of methods. I used a food processor. Some people use a ziplock bag and a rolling pin. It took me 4-5 cycles of 10 seconds each in my food processor before there were not more chunks of cookie and it was all processed into fine crumbs.

Drizzle ¼ cup (44g) melted vegan butter into the top hole of the food processor while it’s running. (If you don’t have a food processor, just mix with your hands.)

Press cookie mixture into the bottom of your pie pan. If you have extra, you can press it up the sides of the pan too! I used a rather large pie pan, so my crust only goes halfway up the sides.

Chill the crust.

Vegan Chocolate Ice Cream Ingredients

• 2 cans of full-fat organic coconut milk (Whole Foods 365 brand is fairly cheap)
• 2 tablespoons arrowroot powder (or sub organic cornstarch)
• ¾ cup raw sugar
• ¾ cup cocoa powder
• 1 teaspoon vanilla extract

Vegan Chocolate Ice Cream Directions

Open 2 cans of organic full-fat coconut milk

Pour ¼ of one can into a small bowl and pour the rest of the can into a medium sized saucepan or pot and turn heat to medium.

Whisk the 2 tablespoons of arrowroot powder into the ¼ can of coconut milk. Set aside.

Add the ¾ cup sugar, the contents of the other can of coconut milk, and ¾ cup cocoa powder to the saucepan.

Whisk all the ingredients in the saucepan until they start to boil (can take 10-30min, depending on your stove).

Remove from heat the second it boils.

Whisk in the arrowroot powder mixture.

Whisk in the teaspoon of vanilla extract.

Transfer to a heat-resistant glass or metal bowl, cover, and set aside to cool to room temperature.

Chill in the refrigerator for 4 hours or overnight.

Whisk the chilled chocolate ice cream and then transfer to an ice cream maker that has been freezing for 24 hours.

Churn the chocolate ice cream.

Fill the pie pan halfway with the chocolate ice cream, and smooth it out with a spatula.

Freeze the ice cream pie while you churn the mint chocolate chip ice cream.

Store the remaining ice cream in a tupperware and freeze for up to a month.

Hint: If an ice cream maker isn’t currently in your kitchen artillery, you can also just pour the ice cream mixture into a bowl and rest that bowl inside a bigger bowl that’s filled with ice. You’ll need to constantly stir it with a spatula, and you’ll likely have to restock your ice as it melts, but it works well enough. If you’re willing to purchase an ice cream maker on amazon, click on the link in this post (and it helps support this website), or you can usually find used ones at thrift stores for under $10.

Vegan Mint Chocolate Chip Ice Cream Ingredients

• 2 cans of full-fat organic coconut milk (Whole Foods 365 brand is fairly cheap)
• 2 tablespoons arrowroot powder (or sub organic cornstarch*)
• ¾ cup organic or raw sugar*
• 1 tablespoon vanilla extract
• 1 tablespoon mint extract or flavor
• ½ cup vegan chocolate chips
• blue spirulina
• green spirulina

Vegan Mint Chocolate Chip Ice Cream Directions

Open 2 cans of organic full-fat coconut milk

Pour ¼ of one can into a small bowl and pour the rest of the can into a medium sized saucepan or pot and turn heat to medium.

Whisk the 2 tablespoons of arrowroot powder into the ¼ can of coconut milk. Set aside.

Add the ¾ cup sugar and the contents of the other can of coconut milk to the saucepan.

Whisk all the ingredients in the saucepan until they start to boil (can take 10-30min, depending on your stove).

Remove from heat the second it boils.

Whisk in the arrowroot powder mixture.

Whisk in the tablespoon of vanilla and the tablespoon of mint.

(Optional): Whisk together a teaspoon of blue spirulina and a teaspoon of green spirulina with a few tablespoons of the ice cream mixture. Add that back to the pot and whisk well. Repeat until you have your desired color. If you don’t have any superfoods on hand and don’t want to buy any, you can check out my list of vegan food coloring for other options.

Transfer to a heat-resistant glass or metal bowl, cover, and set aside to cool to room temperature.

Chill in the refrigerator for 4 hours or overnight.

Whisk the chilled ice cream and transfer to an ice cream maker (without spilling if possible).

Churn the mint chip ice cream according to your ice cream maker’s instructions.

Add ½ cup vegan chocolate chips and mix in.

Fill the pie pan the rest of the way with the mint chip ice cream, and smooth it out with a spatula.

Freeze the ice cream pie while you work on the decorations.

Store any remaining ice cream in a tupperware and freeze for up to a month.

Here’s an instagram story you can watch of me making this pie.

Hint: If an ice cream maker isn’t currently in your kitchen artillery, you can also just pour the ice cream mixture into a bowl and rest that bowl inside a bigger bowl that’s filled with ice. You’ll need to constantly stir it with a spatula, and you’ll likely have to restock your ice as it melts, but it works well enough. If you’re willing to purchase an ice cream maker on amazon, click on the link in this post (and it helps support this website), or you can usually find used ones at thrift stores for under $10.

Vegan Whipped Cream Ingredients

• 1 can of coconut cream or full-fat coconut milk that has been chilled overnight
• 1 tablespoons vanilla
• ¼ cup organic powdered sugar, sifted
• ¼ teaspoon xantham gum

Vegan Whipped Cream Directions

Whisk the ingredients until smooth in the kitchenaid. If you’re using coconut milk instead of cream, only use the hard white part, and throw out the clear liquid.

Transfer into piping bag fitted with tip of choice.

Chill bag overnight, or if you’re in a hurry, freeze for 20 minutes.

Vegan Ice Cream Pie Decorations (optional)

You can be done with the ice cream pie right now. Or if you want to decorate it like I did, you can open up 2-3 Amy's Minty candy bars and slice each candy thinly. Lay them on your pie in any design you prefer. Top with vegan whipped cream and peppermint Hardcore Sprinkles.

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