VEGAN Fried Ice Cream Pie

I really wanted to try Vegan Gluten-Free Fried Ice Cream Pie. So, I made some for all of my dead loved ones. Samhain is a lovely time of year to present your deceased loved ones a delicious offering, to entice them to join you on Samhain. Or, at the very least, eat with your living loved ones on a special night like Halloween.

FRIED ICE CREAM PIE

This "fried" ice cream pie isn't actually fried. So, quick debriefing: It goes, graham cracker crust, then chocolate sauce, then honeycomb pieces, then ice cream, then more honey comb, then whipped coconut cream, then more coconut whipped cream then carmelized corn flakes on top.

Ingredients

6-8 pitted dates, blended in a food processor

3 cups gluten free graham crackers, processed into a fine dust or meal

3 tablespoons vegan buttery spread (Earth Balance), melted

4 cups smashed vegan honeycomb

1 quart of vegan vanilla ice cream (can substitute frozen yogurt)

2 containers of vegan coconut whipped cream (I like SO Delicious brand)

½ teaspoon ground cinnamon

3 cups crushed organic, unsweetened corn flakes

4 Tablespoons vegan buttery spread (Earth Balance)

3 Tablespoons granulated sugar

¼ teaspoon salt

¼ cup vegan chocolate syrup (or to taste)

*optional: pumpkin pie puree to swirl into the ice cream, like I did, cuz I’m a nut

For the Vegan Honeycomb

Ingredients

100g of white sugar

4 tablespoons of golden syrup

One and a half teaspoons of baking soda

Directions

To make the honeycomb, simply put the sugar and brown rice syrup into a stainless steel pan, stir once, and then heat (do not stir at all while it’s on the heat.)

Leave the sugar to bubble away for a few minutes until it’s turned a deep golden color, like maple syrup, then quickly whisk in the baking soda, and when it whooshes up, pour it into a large metal tin lined with parchment paper (it will spread out by itself).

Leave for about 30 minutes to cool and set, then bash into little pieces with something heavy.

For the Pie

Directions

In a food processor, combine the processed pitted dates with the buttery melted goodness and the graham cracker meal. Mix til well combined. Press this mixture down into your pie pan, and once completely even, freeze until the rest of your pie is ready to go.

In a small skillet, melt the Earth Balance over medium heat. Add in the crushed cornflakes, sugar and salt. Mix well to combine and brown slightly. Cool to room temperature and set aside.

Allow ice cream to soften. When soft enough, fold in Cool Whip and cinnamon.

Remove the graham cracker crust from freezer and cover the crust in chocolate sauce. Add about half of the honeycomb pieces on top of the chocolate sauce. Spread the slightly softened ice cream over the honeycomb. (Optional: You can swirl in the pumpkin pie puree in the ice cream here if you’re going to.) Top the ice cream with the remaining honeycomb pieces.

Cover that in the coconut whipped cream. All of it. ALL OF IT. Make a nice big round whipped cream mountain. You’re then going to top the whipped cream in the caramelized corn flake crushings. I would do this over a sink or at least somewhere that’s easy to clean up. Place pie in freezer until frozen (overnight is best).

Before serving, cut pie into 8 slices. EAT VIGOROUSLY.

*Note: I could not even finish once slice in a sitting. Lol. It’s rich, folks.

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