One of the outrageously delicious kid inspired creations to come out of the kitchen when I was in Hawaii is this decadent ice cream pie. While the idea originally came from a brainstorming session with my new friend Kona it was my 12 year old friend and ocean guide Ethan that brought it to life. As Ethan says if you have extra time you can let each layer freeze so they do not blend together but if you are in a hurry following the directions below and it will work just fine.

Ethan-Flying

Ethan is talented in the ocean AND the kitchen!

Oreo Ice Cream Pie by Ethan & Deb

Ingredients:

3 – 400ml (13oz) cans coconut milk *CHILLED*

3/4 cup sugar or 1/2 cup maple syrup

1/2 cup dairy free chocolate chips

1/2 teaspoon vanilla extract

12 Oreo cookies, crushed

1 prepared graham cracker crust pie shell (eg. Keebler)

Directions:

Be sure to chill the cans of coconut milk in the fridge for a least a couple of hours so the cream rises to the top of the can. Open the cans and spoon out the cream, leaving the coconut water behind.

Place the coconut cream, sugar or maple syrup, and vanilla in a blender and blend until smooth. This is your vanilla ice cream mix.

Place vanilla ice cream mix in a large bowl.

Melt the chocolate chips using the double boiler method, or in a small pot over low heat, carefully stirring and not allowing the chocolate to burn.

Return 2/3 of the ice cream mix back into the blender and add the melted chocolate. Blend until smooth to create your chocolate ice cream mix.

Layer the ice cream pie so it looks like and Oreo. First add 1/2 of the chocolate ice cream mix, then carefully and gently spoon the vanilla layer on top of the chocolate layer. Add about 1/2 of the crushed cookies and the carefully add the last chocolate layer of ice cream. Top with remaining crushed cookies and freeze for 3 hours before serving.

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