This Vegan Marionberry Ice Cream Pie is a beautiful and delicious dairy-free and gluten-free summer treat. 

Marionberry ice cream pie served on a plate

Admittedly, this Marionberry Ice Cream Pie has a few steps, but it’s a great dessert for a special party or summer gathering.

Marionberry Ice Cream Pie in a dish

It’s not yet the season for these berries, so I used frozen marionberries that I defrosted overnight in the refrigerator before using. They look a lot like blackberries which would probably be the next best choice if you can’t find marionberries.

Frozen marionberries

The crust gets made using a food processor, but the ice cream portion gets blended into a beautiful base:

Homemade Vegan Marionberry Ice Cream Pie mixture

Gosh, isn’t it amazing what we can create in the kitchen using such nourishing ingredients? As someone who never cooked before the age of 30 and who normally ate desserts out of a package, this feels like such a wonderful way to enjoy a frozen dessert.

The pie crust is also something I really proud of, because the ingredients are all real foods.

Here is the recipe:

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A close up of a piece of cake on a plate

Dairy-Free Marionberry Ice Cream Pie


  • Author: Carrie Forrest, MBA/MPH
  • Prep Time: 1 hour
  • Cook Time: 2 hours
  • Total Time: 3 hours
  • Yield: 10 1x
  • Diet: Vegan

Description

This Marionberry Ice Cream Pie is a super special treat for summertime.


Scale

Ingredients

  • For the crust:
  • 2 cups almonds
  • 1 cup gluten-free rolled oats
  • 1 1/2 cups medjool dates, pitted
  • 2 tablespoons cold water
  • For the ice cream:
  • 2 cups marionberries, defrosted
  • 1 13.5 ounce can coconut milk
  • 1 1/2 cups medjool dates, pitted
  • 1 teaspoon vanilla extract

Instructions

  1. Spray a 9-inch glass pie dish with non-stick cooking spray and set aside.
  2. Place almonds and oats in a food processor and process until finely ground. Turn the food processor on and add 1 1/2 cups of the of dates through the feeding tube one at a time, adding water at the end. Process until mixture is well combined.
  3. Pour the contents of the food processor into the pie dish and use your hands to spread evenly into the dish. Place the crust in the refrigerator to chill until the ice cream is made.
  4. Place the can of coconut milk in the refrigerator until chilled thoroughly. Combine marionberries, coconut milk, the remaining 1 1/2 cups of dates, and vanilla extract in a high-speed blender and process until smooth.
  5. Pour the mixture into the base of an ice cream maker and freeze according to the manufacturer’s instructions.Once the ice cream is finished churning, pour it in to the pie crust. Freeze the ice cream pie for at least two hours before serving.

Notes

You can use blueberries if you can’t find marionberries.

  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Keywords: vegan ice cream pie, dairy-free ice cream pie, vegan ice cream, marionberry pie

 

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