Raspberry Vanilla Swirl Ice Cream Pie with Maple Almond Cookie Crust
Serves: 12 servings
  • 1 teaspoon coconut oil, softened or melted
  • 2 cups (8 ounces) super fine almond flour
  • ⅓ cup maple syrup
  • ½ teaspoon baking powder
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 2 cups frozen raspberries, defrosted
  • 1½ quarts vanilla ice cream (gluten-free)
  • Fresh raspberries (for garnish)
  1. Preheat the oven to 350 degrees. Brush the bottom (and 1 inch up the side) of a 10" springform pan with the coconut oil.
  2. Combine the almond flour, maple syrup, baking powder, vanilla, and salt. Mix until a sticky, soft dough forms. Press the dough evenly into the bottom of the springform pan. (Wet you fingers if necessary to prevent sticking.)
  3. Bake on the bottom rack of the oven for 12-14 minutes or until the edges have turned golden brown. Let cool completely. Remove cookie from the pan and set aside. Line the pan with plastic wrap and return the cookie to the pan. (This will prevent the cookie crust from getting frozen and stuck to the bottom of the pan.)
  4. While the cookie crust is baking, purée the frozen (defrosted) raspberries in a blender or food processor. Transfer to a small bowl or a squeeze bottle.
  5. Soften the vanilla ice cream in a stand mixer fitted with a paddle attachment. (You want it to be the consistency of soft serve ice cream.). Evenly spread half of the ice cream on the cookie crust going all the way to the edge of the pan. Dollop or squeeze half of the raspberry purée over the top and make swirls with a wooden skewer using a circular motion. Repeat with the remaining ice cream and raspberry purée.
  6. Freeze the pie until it is firm throughout, at least 2-3 hours. To serve, remove the plastic wrap and warm a serrated knife by running it under very hot water for about 10 seconds. Dry it and then slice the pie.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/raspberry-vanilla-swirl-ice-cream-pie-with-maple-almond-cookie-crust/