Easy Vegan Ice Cream Pie (Versatile, No Bake)

Never feel deprived of decadent dessert again! This easy vegan ice cream pie recipe is nostalgic comfort food at its finest.

Growing up, my parents made a mint chocolate ice cream dessert every year for Christmas night. In fact, they still do 40 years later! And no matter who is celebrating the holiday at our table, this ice cream dessert is always a huge crowd-pleaser. So of course, I had to veganize it!

My parents always makes this frozen dessert with peppermint ice cream, the kind with little pieces of peppermint candy. Having tried a handful of vegan ice cream options, our current favorite for this pie is Breyer’s almond milk ice cream—either the mint chip or cookies & cream. We also love Trader Joe’s cherry chocolate chip…you really can’t go wrong!

Because the recipe is versatile! You can use any ice cream flavor, or even mix flavors! Don’t like chocolate? You can even substitute vanilla sandwich cookies in the crust. Feeling festive? Decorate the top with tasty treats that represent the ice cream flavor.

Topping ideas for this vegan ice cream pie:

  • Oreo cookies for cookies & cream ice cream
  • Thin Mints for mint chip ice cream
  • Unreal peanut butter cups on top of chocolate peanut butter ice cream
  • Fruit or chocolate chips on top of vanilla or fruit-flavored ice cream

Some call it a vegan ice cream cake, others a vegan ice cream pie. But they always call for it:)…

Indulgent? Yes! Worth it? Absolutely.

If you love this Vegan Ice Cream Pie recipe, you might like:

Print Recipe
5 from 3 votes

Easy Vegan Ice Cream Pie

This plant-based frozen dessert is always a crowdpleaser. Use your favorite ice cream flavor and get creative with toppings.
Prep Time15 mins
freeze time1 hr 50 mins
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: ice cream cake, ice cream pie, plant-based dessert, vegan dessert, vegan ice cream cake, vegan ice cream pie
Servings: 8 people
Calories: 460kcal
Author: Jennifer Freedman

Ingredients

  • 20 chocolate sandwich cookies like Oreos or Trader Joe's O's
  • 4 1/2 tablespoons plant-based butter, divided
  • 1 1/2 quart or 3 pints plant-based ice cream of choice, softened
  • 1/4 cup vegan chocolate chips
  • 2 ounces plant-based milk

Instructions

  • Crush cookies either with food processor or hand crushed in bag. Do not over process.
  • Melt 4 tablespoons butter.
  • Combine crushed cookies and melted butter. Press into 9 inch round dish on bottom and sides. Freeze until hardened, at least 20 minutes.
  • Spread slightly softened ice cream over crust. Cover and freeze again, at least 30 minutes.
  • Make chocolate sauce: combine remaining 1/2 tablespoon butter, chocolate chips, and milk. Melt on stove or in microwave (about 30 seconds). Allow to cool completely.
  • Drizzle chocolate sauce over ice cream pie. Add optional decorations (see notes below). Cover and freeze until solid, at least 1 hour.
  • Let stand at room temperature for 5-10 minutes before cutting. Slice pie into wedges and serve.

Video

Notes

Pie can be made 1-2 days ahead.
Topping ideas:
  • Oreo cookies for cookies & cream ice cream
  • Thin Mints for mint chip ice cream
  • Unreal peanut butter cups on top of chocolate peanut butter ice cream
  • Fruit or chocolate chips on top of vanilla or fruit-flavored ice cream

Enjoy this recipe; I would love to hear what you think! Please rate and review once you have tried it!

For more easy recipes, check out my vegan creations here!

Cheers!

Jenn

pin of vegan ice cream pie


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