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Dairy-free Brownie Ice Cream Pie

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 12 minutes
4 hours
Total Time 4 hours 32 minutes
Servings 8 slices
Author Alexa Lehr

Ingredients

Brownie Base

  • 1 cup organic peanut butter
  • 1/3 cup pure maple syrup
  • 1 free-range organic egg
  • 2 T. coconut oil softened
  • 1 tsp. pure vanilla extract
  • 1/3 cup cacao powder
  • 1/2 tsp. baking soda

Cookie Crumbs

  • 1/2 cup coconut oil softened
  • 1/4 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • 1/3 cup Bob's Red Mill tapioca flour
  • 1/3 cup Bob's Red Mill arrowroot flour
  • 1/3 cup cacao powder
  • 1 tblsp. Great Lakes gelatin
  • 1/2 tsp. baking soda
  • pinch of salt

Ice Cream

  • 1 1/2 pints dairy-free ice cream

Additional Toppings

  • 1 batch homemade coconut cream

Instructions

Brownie Base

  • Preheat the oven to 350 degrees F. Line a 9" pie plate with parchment paper.
  • In a large mixing bowl, beat together the peanut butter, maple syrup, egg, coconut oil, and vanilla. Stir in the cacao powder and baking soda.
  • Pour the batter into the pie plate and smooth it out evenly. Bake for 10-12 minutes. The center should look gooey but the edge should be firm.
  • Allow the brownie to cool completely. Then carefully slice it in half so that you have a top half and a bottom half. Place the two halves and the pie plate in the freezer for at least 30 minutes.

Cookie Crumbles

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • In a large mixing bowl, beat together the coconut oil, coconut sugar, maple syrup, and vanilla.
  • Stir in the tapioca flour, arrowroot flour, cacao powder, gelatin, baking soda, and salt.
  • Using a tablespoon, drop balls of the cookie dough onto the baking sheets. Flatten the cookie dough balls slightly. You should be able to fit 9-12 cookies on a sheet.
  • Bake for 8-10 minutes. Allow the cookies to cool for 3 minutes before moving them to a cooling rack. Place the cookies in the freezer.

Assembling

  • Take your ice cream out of the freezer and let it unthaw for a few minutes (see Recipe Tips in the accompanying post for recommended unthawing times).
  • Get the brownie halves out of the freezer. Place the brownie bottom half in the pie plate. Spread the ice cream evenly over the brownie bottom half. Place the brownie top half on top of the ice cream. Quickly move it back into the freezer. Freeze for at least 1 hour.
  • Meanwhile, take the cookies out of the freezer. Break at least 6 cookies into cookie pieces. You can crumble more if you would like! Also, get your coconut whipped cream ready.
  • Next, get the brownie ice cream sandwich out of the freezer. Spread the coconut whipped cream over the brownie top and sprinkle the cookie pieces over the coconut cream topping. Cover the pie and place it back into the freezer for at least 2 hours.
  • Once the pie is completely frozen, you can cut all around the edges to create a more even, flat-edged look. Cut and serve the pie!

Notes

For a peanut free and dairy-free brownie base, you can make these grain-free cake brownies instead!