Dairy-Free Salted Caramel Ice Cream Pie
Serves: 12 servings
For the salted caramel sauce:
For the salted caramel ice cream:
  • 3 cups canned coconut milk (I recommend the Aroy-D brand)
  • 3/4 cup salted caramel sauce
  • 3/4 cup chopped dates
For the crust:
For the top of the pie:
To make the salted caramel sauce:
  1. 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).
  2. Whisk in the vegan butter.
  3. 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:
  1. Place the chopped dates in a small mixing bowl and cover with 1 1/2 cups of hot water. Set aside to soften for at least 10 minutes.
  2. Drain the dates and discard the water.
  3. Place the dates in a high-speed blender with the canned coconut milk. Puree on high until smooth.
  4. Add the salted caramel sauce and blend until smooth.
  5. Pour into an airtight container and refrigerate for 6 to 8 hours or until very cold.
To make the crust:
  1. 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).
  2. Add in the vegan butter, and pulse until fully incorporated throughout the crumbs.
  3. 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).
  4. Freeze for at least 30 minutes.
Putting it all together:
  1. 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.
  2. Pour the churned ice cream straight into the prepared pie shell and use a spatula to spread it out evenly.
  3. Cover the pie pan with aluminum foil or plastic wrap and freeze (for at least an hour or two).
  4. 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.
Recipe Notes from Megan
The 1 1/2 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).
Recipe by Allergy Free Alaska at https://www.allergyfreealaska.com/dairy-free-salted-caramel-ice-cream-pie/