I absolutely love summer flavours. Juicy peaches, succulent strawberries, mouthwatering cherries-as I was experimenting with these flavours I came up with something I absolutely adore!
Messy counter, gorgeous pie
Berry Peach Ice Cream Pie:
Crust:
60g Ground almonds
1/8 to 1/4 Cup dessicated coconut, or coconut flour
1 tsp virgin coconut oil
Filling:
2 Ripe peaches
About 9 medium to large strawberries
6 Cherries
5 Heaping (generous) tablespoons coconut oil
1 tsp vegan setting agent, such as carageenan (agar could also be used, but I don't know the ratio)
(optional) sweetener to taste
Stir the almonds and coconut flour in a bowl. Rub 1 tsp of coconut oil in your palms to melt it, and work it in by hand into the "flour" mixture to make the crust. Pour the crust into a pie or cake pan and spread it around equally with your hands. Initially it will seem quite powdery, but when the filling is added it becomes flaky and delicious.
For the filling, mix everything in the food processor (or blender). I don't recommend overmixing it, as the fruit chunks are absolutely lovely! Pour the mixture over the crust and place the pie in the freezer for approximately 1 hour to set. When it's done you'll have a cool, creamy fruit pie that is absolutely to die for-and absolutely guilt free!
Tip: mix juice with sparkling water for a cool drink to go alongside it!
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