Dairy Free Ice Cream Pie
This no bake, dairy free ice cream pie is made in a Oreo cookie crust with layers of cookie dough and chocolate vegan ice cream and topped with coconut whipped cream and sprinkles. It’s an easy alternative to ice cream cake and is perfect for summer birthday parties.
Servings: 8 servings
Ingredients
- 1 store bought Oreo pie crust
- 1 pint vegan chocolate frozen dessert
- 1 pint vegan cookie dough frozen dessert
- 1 package coconut whipped topping
- Sprinkles
Instructions
- Prepare your freezer. You want to make sure you have enough room in your freezer for the pie to lay flat. Ideally, it would be even better if it could lay on the surface of the actual freezer rather than other frozen things because it will freeze a little faster.
- Soften your ice cream. Let your ice cream pint sit out at room temperature for about 15 - 20 minutes. The softer the better because it will make for easier spreading. This is especially true for the first layer. If you have to apply pressure to spread it, you might break the pie crust.
- Fill the pie one layer at a time. Return your ice cream pie to the freezer for about 1 hour between each layer to avoid the layers mixing. If you are short on time, you can probably get by with partially frozen, but you won't have two distinct layers.
- Top with sprinkles. While pie is freezing, soften coconut whipped topping according to package directions. Spread on top of pie and top with sprinkles. Return to freezer and freeze until ready to serve, at least 1 hour, ideally overnight.