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Parve
Easy
10 Servings
Allergens 
40 Minutes
Diets
The salty-sweet combo in the crust provides a satisfying crunch to this creamy, soft ice cream pie. Topped with a healthier chocolate fudge, this dessert satisfies any sweet tooth.
2 cups small pretzel twists, such as Haddar, crushed
3/4 cup cookie crumbs
4–5 tablespoons oil
1–2 tablespoons sugar (optional)
2 cups raw cashews, soaked for 4 hours and drained
3/4 cup coconut milk, such as Gefen or cream (I prefer cream, for texture)
1/3 cup natural maple syrup
2 teaspoons vanilla extract
1 and 1/2 teaspoons Elite Instant Coffee
1 teaspoon coffee liqueur
1/2 teaspoon salt, or to taste
1 tablespoon arrowroot starch
1/2 cup soy milk
1/2 cup chocolate chips
3 tablespoons silan
2 tablespoons cocoa
1 tablespoon Heaven & Earth Coconut Oil
1/2 teaspoon vanilla extract
1/4 teaspoon Elite Instant Coffee
pinch salt
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Combine all crust ingredients in a small bowl. Press onto the bottom and sides of a nine-inch (23-centimeter) pan. Bake for five to seven minutes. Set aside to cool.
Add the cashews, coconut milk or cream, maple syrup, vanilla extract, coffee, coffee liqueur, and salt to a food processor fitted with the S-blade and mix until thick and creamy. Add the starch while blending.
Pour over cooled crust. Freeze.
Heat the soy milk and chocolate chips in a small saucepan until the chocolate is melted.
Add the rest of the ingredients and whisk for two to three minutes, until well combined. Remove from heat. Drizzle fudge over ice cream pie.
Freeze the remaining fudge for later use. Rewarm before using.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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