Happy Wednesday All! Monday I posted a recipe for dairy-free chocolate ice cream. Now I am sharing the rest of the stuff. I chose to sandwich the ice cream between two mini pies. Something that has been on my list for about 2 years now. I had to find the right time. Really I think I had to wait for the opportunity to use an actual ice cream maker.
The biggest challenge, actually, was deciding what flavor to make, because I had soooooooooooooo many ideas:
- Raspberry pies with Chocolate Ice Cream
- Blueberry with a Lemon Curd Swirl Ice Cream
- Rhubarb with Strawberry Ice Cream
- Strawberry with White Chocolate Ice Cream
- Strawberry with Banana Ice Cream
- Almond Butter/Chocolate with Banana Ice Cream, rolled in Candied Bacon
- Cinnamon Chocolate with Toasted Marshmallow Ice Cream
- Chocolate Matcha with Vanilla Ice Cream
- Peach with Vanilla Ice Cream
- Cherry pies with Chocolate Ice Cream
- Key Lime with Vanilla Ice Cream, Rolled in Graham Cracker Crumbles
- Lemon with Vanilla Ice Cream & a Toasted Meringue siding
- Jelly Filled with Almond Butter (or Cashew Butter) Ice Cream
- German Chocolate Pies with Caramel +Toasted Coconut Ice Cream
- Chocolate Espresso pies with Salted Caramel Ice Cream
- Pineapple pies with Mango Ice Cream, rolled in Toasted Coconut
- Apple with Salted Caramel Ice Cream
……………………….and I could keep going.
See how my brain works? Sometimes I suffer with too much creativity and too many ideas. Which is not a bad thing. I am very thankful and blessed to have so much creativity.
When I have to make a choice of what to make it can be a tiny bit overwhelming picking which idea to run with.
So I went into the store not anticipating that I was even going to attempt this recipe. Blackberry were on sale. WINNER. I selected them and ran with it as the pie inspiration. Chocolate seemed to be the natural pairing to me. Granted I did contemplate a Honey Lavender Ice Cream (maybe later).
I was super happy with how these turned out and my husband raved about them (I did make the ice cream with him in mind after-all). As I mentioned Monday, the ice cream reminded me of fudgsicles. The blackberry was a very nice combo for the chocolate.
Feel free to try more flavors. Take one of my ideas. Run with it.
Gluten-Free Ice Cream Sandwich Pies
- 1 recipe for gluten-free pie crust (sorry no sharing on ones I sell)
- 1 recipe of dairy-free chocolate ice cream
- 2 packages of blackberries
- 2 tbsp tapioca flour
- 1/3 cup honey
- 1 tsp lemon juice
- 1 egg, beaten (wash for the top)
Let’s Make it Happen:
Make the ice cream according to the recipe posted on Monday.
Make pie dough, refrigerate for 30 minutes.
In a pot on medium heat on the stove, cook the blackberries with the remaining ingredients. Stir and cook until it begins to thicken. Remove from the heat, cool.
Preheat oven to 350.
Roll out pie dough between between two pieces of parchment. Roll it as thin as possible, but so you can still work with it. You don’t want something that is an overwhelming amount of pie dough to filling. But you also don’t want it too thin, so it breaks. Use a cookie cutter to cut circles (or whatever you want, I’ve done hearts and a bouquet of flowers for Mother’s Day, get creative).
Place half of the circles on a baking sheet. Spoon about a tablespoon of filling into the center of each one. Take another circle and place it on top. Gently press the sides down to seal. Use a fork around the outside to seal them further. Cut four slats on the top. Brush with an egg wash.
Bake for 20 minutes or until the pies are golden brown. Allow them to cool completely. Scoop ice cream into the center of each one. From here, I kind of shaped them into disks, to fit the size of the pie. Place another pie on top, boom you’re ready. Store in the freezer. I got 4 pie sandwiches from this.
Explore and have fun!