coffee ice cream pie

While writing this post I learned a few things: 1) my husband does not like whipped topping, and 2) you can make a fantastic vegan caramel sauce without coconut (coconut, ewww). I had been determined to find a recipe for a yummy caramel sauce for years. In my search I also ran across many chocolate sauce recipes so I decided to make them both. The question was – what to do with them? I grabbed the Coffee Chocolate Chip Ice Cream I’d made over the summer and combined everything into a frozen pie. That’s where my husband’s lack of desire for whipped topping came to light. So, my pie has no vegan whipped topping, but if you want to garnish your pie with some then you go right ahead.

Let’s start with the sauces …

Caramel Sauce adapted from GoDairyFree.org
3/4 cup plain almond milk
3/4 cup vegan sugar
1/3 cup maple syrup
1 TBS water
1 TBS arrowroot powder
2 TBS vegan margarine
1 tsp vanilla extract
Place milk, sugar and maple syrup in a small saucepan and whisk well to combine. Cook over medium heat, while whisking occasionally, for 3 minutes. In a bowl, whisk together water and arrowroot, and then whisk mixture into pan. Cook mixture, while whisking constantly, an additional 2 to 3 minutes or until it thickens. Remove pan from heat and whisk in margarine and vanilla. Store in an airtight container in refrigerator.

Chocolate Sauce adapted from KitchenTreaty.com
1 cup unsweetened cocoa powder
1 cup vegan sugar
1 cup cold water
1/4 tsp kosher salt
1 TBS vanilla extract
In a medium saucepan, whisk together cocoa powder and sugar until blended. Add water and salt, and whisk over medium heat until boiling, stirring constantly. Continue boiling until mixture thickens, for 3-4 minutes. It will still be fairly thin. Remove from heat and stir in vanilla. Cool. Store in an airtight glass container in the refrigerator. It should keep for at least a month.

Now we put it all together in a chocolate shell …

Coffee Ice Cream Pie
1-1/2 cups vegan chocolate wafer cookie crumbs (can use gluten-free, if desired)
3 tablespoons vegan margarine, melted
4 cups vegan coffee chocolate chip ice cream, softened
1/4 cup caramel sauce (see recipe above)
2 TBS chocolate syrup (see recipe above)
In a small bowl, combine cookie crumbs and margarine. Press into bottom and up the sides of an ungreased 9” pie plate. Refrigerate for 30 minutes. Spoon ice cream into crust. Spread caramel sauce over top. Drizzle with chocolate syrup. Freeze until firm. Remove from freezer 10-15 minutes before serving.

Until next time, happy unbaking!