Strawberry Ice Cream Pie

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It’s so easy to make Strawberry Ice Cream with just a few cans of coconut milk and frozen strawberries.  I posted this recipe last year when I first got my ice cream maker.  This year, I wanted to make a more portable version that would be great for pot lucks and summer gatherings…so I turned into a pie!  I made the pie crust on this Strawberry Ice Cream Pie as a no-bake version, but if you are feeling brave and don’t mind turning on your oven the crust would be even better baked to a golden brown.  You’ll just want to make sure you cool the crust completely before adding the ice cream.

Strawberry Ice Cream Pie

Ingredients

Instructions

    For the Crust
  1. Combine all of the ingredients except the coconut oil.
  2. Add the coconut oil and mix to combine.
  3. Press the crust mixture into the bottom of a 8" pie plate.
  4. Refrigerate for 15 minutes (or optionally bake at 350 F for 10-12 or until golden. Allow to cool completely before adding the ice cream)
  5. Top with strawberry ice cream and smooth into an even layer (careful to not disturb the crust)
  6. Freeze until hardened (2-3 hours)

Notes

Net Carb Count*:

Strawberry Ice Cream Pie: 8.9 g net carbs for 1 slice (makes 8 slices)

Total Carb Count: 16.1 g for 1 slice (add additional carbs for the sweetener used)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

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Comments

  1. Diana says

    I’m confused by the carb count. It says two different carb counts. Is it 8.9 per slice or 16.1? Or is it 16.1 minus 7.2 fiber to = 8.9? Just want to be clear.

    Thank you… looks delicious!

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