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Ice Cream Musings

Try This At Home: Vegan Macaroon Ice Box Pie

Need a one-way ticket to Vacation Land? This ice cream treat will take you there! We've made a vegan Macaroon Ice Box Pie using our new piña colada sorbet.

 

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Here's what you need:

  • 4 cups of shredded coconut
  • 3 Tbsp on maple syrup
  • 1/2 cup of aquafaba (the water from a can of chickpeas)
  • 1 tsp of vanilla extract
  • 1/4 tsp salt
  • 2 Tbsp of melted coconut oil
  • 2 cubes of our Gettin' Caught in the Rain pina colada sorbet

 

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What to do:

  1. Preheat the oven to 350 and grease a pie pan
  2. Place cubes in the fridge to soften (no longer than 15 minutes)
  3. In a large mixing bowl, stir together the shredded coconut and 3 tbsp of maple syrup
  4. In a mixer (or by hand), mix the aquafaba until it becomes fluffy and stiff like meringue
  5. Add another 3 tbsp of maple syrup, salt, vanilla and melted coconut oil, then mix together
  6. Add the shredded coconut to the wet mix and stir to combine
  7. Flatten the crust evenly into the pie pan, running it up the sides
  8. Bake in the oven for 20 minutes or until the coconut is golden brown
  9. Place the crust in the freezer for 10 minutes to cool
  10. Once the crust is cool, scoop and spread ice cream on top of the crust then place back in the freezer to set for an hour
  11. Garnish with slices of limes, coconut whipped cream or anything your heart desires - you deserve it!

 

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