This luscious Dairy-Free Salted Caramel Ice Cream Pie is the stuff dreams are made of. Sweet salted caramel, chocolate, and creamy ice cream... all rolled up into one luxurious and irresistible gluten-free treat!
Those of you who follow my Facebook Page may have read that I recently had food sensitivity testing done (it was the FIT test from KBMO Diagnostics).
Here are the results of what I have to eliminate for the next 6 months:
cow's milk, wheat/gluten, cauliflower, eggs, cranberry, pear, oats, rye, apple, cantaloupe, pumpkin, spinach, basil, pork
I'm a little sad about the eggs, oats, apples, pumpkin, and pork (the cow's milk and gluten were totally NOT a surprise...lol). Oh, and the basil too (because the basil at the store right now is beautiful!!).
BUT, giving up eggs for a full 6 months (even duck eggs) will allow me to serve all of you who are egg-free/vegan a little better. You can count on the next several new recipes being entirely egg-free.
But about this pie... you guys, you soooooooo need to make this Dairy-Free Salted Caramel Ice Cream Pie! It is SO good! And I'm not just saying that because it's my recipe (promise). 😉 We demolished this pie with the help of my SIL and nieces! It got rave reviews all around.
Can we talk about this salted caramel sauce for a hot minute? It is rich and decadent with just the right balance of salty and sweet. WARNING: May cause an addiction. If this happens, proceed to put said salted caramel sauce on everything.
You can thank me later. 😉
Oh, and you should also make this Dairy-Free Caramel Macchiato.
The crust is super easy, I used Enjoy Life Crunchy Double Chocolate Cookies and ground them into crumbs, then combined them with vegan butter (or you can use coconut oil instead). Press the crumbs into a 9" spring form pan and freeze. Instant delicious pie crust!
Dairy-Free Salted Caramel Ice Cream Pie
This luscious Dairy-Free Salted Caramel Ice Cream Pie is the stuff dreams are made of. Sweet salted caramel, chocolate, and creamy ice cream… all rolled up into one luxurious and irresistible gluten-free treat!
Ingredients
For the salted caramel sauce:
- 1 ¾ cup canned coconut milk (I recommend the Aroy-D brand
- 1 cup coconut sugar
- ¼ cup pure maple syrup
- ½ teaspoon Himalayan sea salt
- 2 tablespoons vegan butter (or coconut oil or ghee)
For the salted caramel ice cream:
- 3 cups canned coconut milk (I recommend the Aroy-D brand
- ¾ cup salted caramel sauce
- ¾ cup chopped dates
For the crust:
- 1 ½ packages Enjoy Life Crunchy Double Chocolate Cookies
- 2 tablespoons vegan butter (or coconut oil or ghee)
For the top of the pie:
- more salted caramel sauce
- Enjoy Life Mini Chocolate Chips
Instructions
To make the salted caramel sauce:
- In a medium-sized heavy bottomed saucepan over medium heat, whisk together the canned coconut milk, coconut sugar, pure maple syrup, and Himalayan sea salt. Bring to a boil and then reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes and then remove from heat (if you use a small-sized saucepan, the mixture could overflow as it simmers, so please use caution and make sure you use a medium-sized saucepan).
- Whisk in the vegan butter.
- Allow the Caramel Sauce to cool for 20 minutes. A thin film will naturally form over the top of the sauce; this is perfectly normal. Simply give the sauce a good whisk before pouring it into a glass airtight container (I use a canning jar). Refrigerate until cold.
To make the salted caramel ice cream:
- Place the chopped dates in a small mixing bowl and cover with 1 ½ cups of hot water. Set aside to soften for at least 10 minutes.
- Drain the dates and discard the water.
- Place the dates in a high-speed blender with the canned coconut milk. Puree on high until smooth.
- Add the salted caramel sauce and blend until smooth.
- Pour into an airtight container and refrigerate for 6 to 8 hours or until very cold.
To make the crust:
- Place the Enjoy Life Crunchy Double Chocolate Cookies in a food processor and process until the cookies are finely ground crumbs (the mixture should resemble coarse sand).
- Add in the vegan butter, and pulse until fully incorporated throughout the crumbs.
- Press the mixture evenly into a 9-inch spring form pan (you will only be able to go about half way up the sides of the pan).
- Freeze for at least 30 minutes.
Putting it all together:
- Give the chilled salted caramel ice cream “custard” a quick stir (it may separate in the refrigerator, this is completely normal) and then pour it into an ice cream maker and churn according to manufacturer's instructions.
- Pour the churned ice cream straight into the prepared pie shell and use a spatula to spread it out evenly.
- Cover the pie pan with aluminum foil or plastic wrap and freeze (for at least an hour or two).
- When you are ready to serve the pie, use a butter knife and go around the sides of the pie to help release the crust from the pan easier. Remove the outer ring from the spring form pan and top the pie with more salted caramel sauce and Enjoy Life Mini Chocolate Chips.
Notes
The 1 ½ packages of crushed Enjoy Life Cookies comes to about 2 cups of cookie crumbs total (just in case you are trying to substitute with something else).
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Mrs. M says
While I'm sorry you are needing to eliminate more foods in your diet, I am pleased you will have a few more recipes that are milk and egg free. Allergies suck, but you are excelling at feeding your family with creativity!
Paula Ayojiak says
This looks fantastic!
Terra says
This looks amazing! Thanks for the recipe, and for the giveaway
Jacki says
Dairy free- Yeah! cant wait to try
dawn says
Drooling now. Look forward to trying this.
Rene says
A $300 Amazon gift card sounds amazing. And I want to make that ice cream pie, yum!
Michelle says
This looks amazing!
Di says
WOW!!! This is causing some serious drooling!!! I love these flavors and simple you have made it to enjoy a scrumscious dessert!!!! Thank you so very much for including all of us on your journey ~ Di
Jen says
Wow, that's a lot to eliminate especially with pumpkin season around the corner 🙁 I'm excited to see what you create in the future because this looks divine and I'm drooling thinking about what's next!
Terri says
Back in March I went on a 5-week Detox Diet thru my Functional Chiropactic which meant eliminating grains,
eggs, butter, cheese, potatoes, beans, coffee and other items. I was eating salad for breakfast. I ate lots of sweet
potatoes, bacon, sausage, and lots of herbal tea. I didn't think I would last the 5 weeks, but I did and I lost 20
pounds in the process. I reintroduced foods and I found out that I can't eat gluten, eggs and chicken. I think the one food item I really miss is bread.
You will make it thru this period of time and I bet you will feel better.
Good Luck and thank you for the ice cream pie recipe.
Stephanie says
Oh my! This pie looks amazing!
Dee says
I love everything about this pie -- It looks incredible!
Patricia @ Grab a Plate says
I'm glad you added a warning about this pie, although I'm pretty sure I can see how it can cause addiction! It looks fab!! Good luck with your temporary diet!
Maralee says
This sounds so yummy!! Definitely going to try this recipe out! ❤️ you lady!
Amanda Savage says
I'm currently on a sibo related diet so I can't make this yet but it looks amazing and is being pinned for future use!
Diana Cote says
I am exactly in this same boat, Cutting more and more things out. This recipe looks wonderful and I think I'll have to make it soon. 🙂
Dana says
Oh dang, this looks to die for!
Kirstie says
You made me drool on my phone again! Will definitely be making this, I have a weakness for salted caramel 😀
Erika says
This looks awesome!
Constance Smith says
I am looking for an alternative dessert option for my nephews birthday party, I think this will do it! Looks DELICIOUS!
Erin in AK says
I'm looking forward to trying this out!
Emily says
Can't wait to try this! Sounds so yummy!!!
Kristen Dawson says
I'm going to have to try this one!
Amy munson says
That looks Amazing!
Wendi says
So thankful for gluten free AND dairy free/egg free recipes. This looks so good. I can't wait for my daughter, our resident baker, to make it!
Raia Todd says
This looks so delicious, Megan! I'd probably eat the whole thing myself... in one sitting. 🙂
Rochelle Lynn says
I tried it and it's delicious!
cheryl harris says
I can't eat eggs either, so I look forward to your new recipes!
Abeer says
Salted caramel is the best and I bet it takes this pie to a whole new level of deliciousness!
Anna @ Crunchy Creamy Sweet says
I wish I had a slice of this pie! It looks so delicious!
Meg Broste says
Oh, dear! And I've been trying to cut down on sweets, but that looks absolutely amazing!!
I'm sorry/selfishly not sorry you have to eliminate eggs. I'll look forward to seeing more recipes I can enjoy! Hugs for the hard.
The Amazon gift card would be quite helpful ?
Debi says
Yummy looking! Thank you for more vegan and gluten-free recipes. Your flaky pie crust recipe is my go-to recipe. It's awesome. Can't wait to try this one!
Judi R says
Caramel recipes are my favorite. I'm not a huge chocolate girl, but caramel.....!!!!
Kiki says
Looks super good!
Hannah says
That looks quite delicious!
Rebecca m says
Thanks for the opportunity to win.
Brielle @ Breezy Bakes says
This pie looks scrumptious! I love your recipe for the ice cream filling. I haven't tried sweetening with dates before, but I see lots of recipes that use them. This is definitely a recipe worth giving a test drive!
Carol bensel says
Looks yummy
Bev says
This looks amazing. I've been following AIP and hoping to reintroduce a few things. Egg free has been more difficult than dairy free. Basil would be tough right now too. this recipe looks like one I could adapt with a few small changes. Thanks! And thank you for the opportunity to win!
Barb says
Sounds delicious! I can't wait to try it.
Lisa says
This looks amazing!
Jodi says
Looks amazing! If I won, I could order all the ingredients from Amazon! Sweet! Thanks for so many beautiful and delicious recipes, Megan!!
Tara says
I love anything salted caramel and I can't wait to try this!
Jessica E. says
This looks amazing -- thank you for sharing the recipe (and for the giveaway).
DANA K COUGHLIN says
This looks so good!!