Raspberry purée is swirled into sweet, creamy vanilla ice cream on top of a delicious gluten-free cookie crust. An impressive, semi-homemade dessert.
July is National Ice Cream Month and I’m coming in right under the wire with this gorgeous Raspberry Vanilla Swirl Ice Cream Pie with Maple Almond Cookie Crust! I thought National Ice Cream Month was something created by ice cream companies to boost their seasonal sales, but, it was actually President Ronald Regan who, back in 1989, declared July National Ice Cream Month. He recognized ice cream as a fun and healthy food enjoyed by the vast majority of the U.S. population and encouraged all citizens to celebrate with appropriate activities and ceremonies. Pretty important stuff for a sitting president!
Raspberry Vanilla Swirl Ice Cream Pie is such an easy and impressive dessert. The maple almond cookie crust is made from scratch but the “pie filling” is nothing more than raspberry purée mixed into store-bought vanilla ice cream. The ice cream makes the perfect canvas for the whimsical reddish-pink raspberry swirls and the combination of flavors is amazing too. Tart and tangy raspberries with sweet, creamy vanilla ice cream is a match made in heaven!
Raspberry Vanilla Swirl Ice Cream Pie with Maple Almond Cookie Crust is a gluten-free dessert as long as you use gluten-free ice cream. Not all brands of ice cream are gluten-free so be sure to read the labels carefully, and, when in doubt check with the manufacturer. Many food companies have statements on their websites that detail their gluten testing policies, acceptable levels and so forth. This type of information is especially important for those who must avoid even small amounts of gluten.
If Raspberry Vanilla Swirl Ice Cream Pie with Maple Almond Cookie Crust has been frozen for a while it might be a little difficult to cut. Here is a trick that can help – run a large serrated knife under very hot tap water for about 10 seconds, then dry it off and slice the pie. You may have to saw back and forth a bit to get through the cookie crust but you will be rewarded with the most delicious tasting ice cream pie ever!
- 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)
- Preheat the oven to 350 degrees. Brush the bottom (and 1 inch up the side) of a 10" springform pan with the coconut oil.
- 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.)
- 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.)
- 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.
- 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.
- 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.
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