Vanilla Ice Cream Pie

5 from 3 votes

This easy vanilla ice cream pie is made with a great oat crust and fresh summer berries for a super refreshing summer dessert that's perfect for BBQ's, 4th of July, and Labor Day.

Prep Time5

Cook Time7

Freezer Time1

Total Time1 12

Course: Dessert

Cuisine: American, BBQ, Fourth of July

Diet: Gluten Free, Low Lactose, Low Salt, Vegan

Servings: people

Calories: 297kcal

Author: Alicia

Ingredients

1¼ cup rolled oats or quick cooking oats
¾ cup unsalted pumpkin seeds (pepitas)
¼ cup brown sugar
½ teaspoon salt
¼ cup melted butter, coconut oil, or dairy free alternative.
28oz vanilla ice cream (I use 2 small Haagen Dazs or Coconut Bliss for DF)
1 pound fresh berries (strawberries, blueberries)

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Place oats into a food processor and pulse a few times till forming an oat flour. Add in pumpkin seeds and pulse another 6-10x until they're broken up into tiny pieces. Add sugar, salt and melted butter or oil (just microwave to melt), and pulse another 5 or until the mixture is crumbly but beginning to form more shaped clumps.
Press the mixture into a 9 inch pie plate and make sure it's really pressed well so it sticks together. Bake for 7-8 minutes or until lightly browned and fragrant. Allow it to cool a bit and then cover with plastic wrap and place in the freezer for 20 minutes. Meanwhile, pull out the ice cream and place in the fridge to soften (yes the fridge, not the counter).
Fill the pie crust with the softened ice cream, spreading it around to the edges with a spoon...or finger. Cover and freeze another 30 minutes to an hour.
Meanwhile wash and dry the berries and slice any larger pieces. Add to a medium sized pan over medium low heat, stirring often. The juices will start to release and thicken as they cook down - about 7 minutes. Place the berry mixture in the fridge to cool.
Place the berries on top of the ice cream pie and serve! If not eating the whole pie, serve berries on top individually, or remove them before freezing again. (They're better kept in the fridge.)

Notes

To make this dairy free, use Earth Balance Pressed Oil or coconut oil and Coconut Bliss or Oatly ice cream.
For gluten free, double check your oats are certified.
Do not defrost your ice cream on the counter unless you like ice crystals.
This ice cream pie stores well, just remove the berries if re-freezing or place them on each individual serving.

Nutrition