When you need an extra delightful, crowd-pleasing dessert that’s quick and easy, it’s tough to beat an ice cream pie! There are so many options as far as crust and ice cream combos go, but my favorite (as of this morning, anyway!) is a bright and beautiful raspberry sorbet atop a sweet, chocolatey (and slightly salty) cookie crust, hence the recipe you see here!
Here’s how to make this gorgeously delicious Raspberry Sorbet Pie with Chocolate Cookie Crust:
- Place the sorbet on the counter to soften.
- Next, place the chocolate sandwich cookies and melted butters in your food processor. (No food processor? No prob! Smash the cookies in a large ziplock using a rolling pin or your fists! Just be sure to leave a crack for air to escape at the top. Afterwards, pour the melted butters in, and then shake it all together.)
- Pour the cookie mixture into a pie pan and use your fingers to evenly spread and press on the bottom and up the sides to create the crust.
- When the sorbet is soft enough to stir, spoon it into the prepared crust. Carefully and slowly spread the sorbet out until it reaches the sides.
- Place the pie in the freezer for at least 3 hours before serving. In the meantime, prepare the coconut whipped cream (recipe below) and keep it in the fridge until needed.
- Slice and serve the pie with creamy coconut whipped cream and mini chocolate chips! Yum!
I hope you love this pie as much as we do!
P.S. If you decide to give it a try, please let me know what you think of it in the comments below!
Raspberry Sorbet Pie with Chocolate Cookie Crust
- 24 Oreos or Glutino’s Gluten-Free Version
- 3 Tb. Butter Substitute such as Earth Balance, melted
- 1 Tb. Creamy Cashew or Almond Butter, melted
- 2 Pints of Raspberry Sorbet
- One batch of Coconut Whipped Cream (see below)
- Mini Chocolate Chips for Garnishing
Coconut Whipped Cream
Makes enough topping for about 8 slices of pie
- 2 Cans Full Fat Coconut Milk (Typically found in baking aisle), chilled in the refrigerator for 8 hours or overnight
- 2/3 Cup + 2 tsp. Powdered Sugar
- 2 tsp. Vanilla Extract
To make the coconut whipped cream, start by placing a glass or metal mixing bowl in the freezer to chill for 10 minutes, (if using a stand mixer to make the whipped cream, be sure to chill the bowl appropriate for that machine.) Then, open chilled cans of coconut milk and add only the thick, hardened cream to the chilled bowl. (Discard the liquid.) Beat the cream with an electric hand mixer or stand mixer on high until smooth, about 30 seconds. Then, add powdered sugar and vanilla and beat on low for the first 10 seconds, and then on high for one minute or until fluffy and resembles whipped cream.