Cranberry Orange Ice Cream Pie With a Cinnamon-Pecan Crust

Allyson Kramer

Cranberry Orange Ice Cream Pie With a Cinnamon-Pecan Crust

This gluten-free ice cream pie tastes great all year long.

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Serves: 8 to 10
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Whether a festive alternative to pumpkin pie in the fall or the perfect summertime finale, this ice cream pie can be made well ahead of time and requires absolutely no baking.

What you need:

For the ice cream:
1 cup fresh cranberries, plus more for garnish
1½ cups sugar
¼ cup water
Zest and juice of one orange, plus more zest for garnish
1 (12.3-ounce) package firm silken tofu
1 (15-ounce) can full-fat coconut milk

For the pecan crust:
1½ cups pecans
1½ tablespoons coconut oil, softened
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
⅛ teaspoon salt
Whipped coconut cream, for garnish

What you do:

  1. In a small saucepan over medium heat, combine cranberries, sugar, water, orange zest and juice and cook until cranberries are very tender, about 5 minutes, stirring often. Remove from heat and transfer cranberries to freezer-safe bowl. Let chill in freezer until cold.
  2. Into food processor, combine cranberry mixture, silken tofu, and coconut milk and blend until smooth. Chill in refrigerator until cold, about 15 minutes. Transfer mixture to ice cream maker and process according to manufacturer’s instructions.
  3. For the crust, in food processor, combine all ingredients. Pulse until crumbly and slightly clumpy. Into an 8-inch springform pan, press mixture. Chill crust in freezer until ice cream is finished processing.
  4. Using a flat silicon spatula, spread ice cream evenly onto crust and top with orange zest. Garnish with a few cranberries. Let chill at least 2 hours and up to overnight. Serve with whipped coconut cream.
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