Burnt Almond Fudge Ice Cream Pie

Oh my, oh my. If you need a rich dessert that feels like you’re at the Cheesecake Factory this ice cream pie is one that is not going to leave anyone missing the dairy.

This plant-based family favorite comes from Trisha Biesinger and her sister Tandi Hartle.

If you’ve ever struggled with feeling like you’re failing, like you’re not enough, or you’ll never overcome fill-in-the-blank, we created this episode for you!

The thing I love most about this recipe is the versatility–here it’s made into a pie with a graham cracker crust and a rich caramel topping.

But if you’re up to simplifying things you could have the ice cream straight out of the ice cream maker or even take this banana ice cream, add almonds and almond extract and have a creamy dessert that works for you.

But before the queen of options gets carried away, let me share with you the family perfected approach:

First, you start with a crust. You can buy or make a graham cracker crust.

I had a grand idea to whip up the crust that I use with my chocolate cream pie and swap out honey for the cocoa powder to make it more of a graham cracker taste.

It was delicious, but I did not grease the pan (the other recipe usually doesn’t need it) and it very much stuck to the pan and left me with a messy but still delicious pie.

If you decide to do this, I recommend either just omitting the cocoa powder and sticking to the coconut sugar as a sweetener, or if you use honey in place of some of the coconut sugar, grease the pan very well. You’ll also want to make this enough in advance that it has time to cool before you need to put your ice cream in it.

Next you simply blend up the ice cream ingredients until smooth and process in your ice cream maker.

Aren’t we all so grateful for the next generation of ice cream makers that has made this SO easy! We have this one and love it, as it’s slightly bigger than a lot of others on the market.

If you don’t have one though, you’re not out of luck. You can either freeze this ice cream mixture in ice cube trays for 2-3 hours until mostly firm and process those in your high speed blender until just smooth, or tweak the banana nice cream recipe to mimic the flavors.

Spread the ice cream in your pie plate and place in the freezer for about 2 hours to firm up.

Finally, make your caramel sauce and enjoy!

And while your ice cream is freezing, make sure you listen in to my conversation with Trisha Biesinger about overcoming Discouragement, Overwhelm and Shame.

When we start talking about food and health, shame LOVES to rear its ugly head and tell us we are not enough and falling short in one way or another.

Trisha teaches us how to notice it and put shame in the back seat so that we can go out and live the life we were born to live.

And make sure to follow Trisha and Tandi on Instagram!

Trisha: @coach.trisha

Tandi: @theplantpowered.life.

Print Recipe

Burnt Almond Fudge Ice Cream Pie

Course

Dessert

Keyword

dessert, ice cream, Vegan

Prep Time

25 minutes

Cook Time

10 minutes

Servings

Ingredients

• 2 1/2 C cashews
• 2 TBSP coconut oil optional
• 3/4 C cocoa powder
• 1/4 tsp c. chopped salted roasted almonds
• 1/4 tsp vanilla
• 1 1/2 C maple syrup
• 1/2 C turbinado sugar
• 1 1/2 tsp almond extract
• 2 TBSP non-dairy chocolate chips
• 2 C chopped salted roasted almonds
• 1 graham cracker pie crust
• Yummy Salted Caramel Sauce #1
• 2 c brown sugar
• 1/2 c Earth balance/Vegan Butter
• 1 c Coconut cream
• 1 TBSP Cracked himalayan pink salt
• Healthy Salted Caramel Sauce #2
• 1 1/2 C packed pitted dates
• 1/4 c tahini or sunflower butter
• 1 C Coconut cream
• 1 TBSP vanilla
• 1 tsp cracked himalayan salt.

Course Dessert Keyword dessert, ice cream, Vegan Prep Time 25 minutes Cook Time 10 minutes Servings Ingredients 2 1/2 C cashews 2 TBSP coconut oil optional 3/4 C cocoa powder 1/4 tsp c. chopped salted roasted almonds 1/4 tsp vanilla 1 1/2 C maple syrup 1/2 C turbinado sugar 1 1/2 tsp almond extract 2 TBSP non-dairy chocolate chips 2 C chopped salted roasted almonds 1 graham cracker pie crust Yummy Salted Caramel Sauce #1 2 c brown sugar 1/2 c Earth balance/Vegan Butter 1 c Coconut cream 1 TBSP Cracked himalayan pink salt Healthy Salted Caramel Sauce #2 1 1/2 C packed pitted dates 1/4 c tahini or sunflower butter 1 C Coconut cream 1 TBSP vanilla 1 tsp cracked himalayan salt.

Instructions

Ice Cream

1. Blend all ice cream ingredients EXCEPT almonds until smooth and creamy. Add almonds and pulse a few times to break them up into chunks.
2. Process in ice cream machine until thick, place in a graham cracker pie crust and freeze for 2 hours or until firm.

Yummy Salted Caramel Sauce #1

1. Heat the brown sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking it. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl and stir it in the pan to move the sugar around and prevent burning.
2. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel. As soon as the sugar reaches the dark amber color, carefully add the Earth Balance. Stir until Earth Balance is melted.
3. Remove the pan from the heat and slowly pour in the coconut cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the himalayan pink salt.
4. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature

Healthy Salted Caramel Sauce #2

1. Blend all ingredients until completely smooth. You will need a high speed blender for this recipe. You can warm it in a pan before serving.

Recipe Notes

Coconut oil can be omitted from ice cream, but will change the final texture slightly.