This summer I have literally been craving ice-cream, milkshakes and frozen treats. So thank goodness I remembered my mom used to make a killer frozen strawberry pie when we were growing up. We were lucky to have a big salt water pool (about 35 feet long and 6 feet deep) in our back yard, and a trampoline dug into the ground. Basically we never went inside. Would you? Well, we did when mom was serving this delicious strawberry frozen dessert.
So flash forward to me in Charlotte 20 years later (wait, what?) and 24 weeks pregnant in the Summer. I don’t want to dive in to dairy which makes me feel heavy and makes my sore throat flare up. I also need something that isn’t going to give me a sugar rush but is still going to satisfy my ‘ice-cream’ itch. I found Biscoff cookies (Target, Whole Foods, Walmart and more) in the grocery store one day and my childhood dessert flashed before my eyes. I bought coconut cream and went home to make my ‘veganized’ concoction. I forgot to write down what I was doing so I had to make another batch to nail down the recipe. Not such a bad problem to have though?
I hope you love this simple recipe. When you make it tag #rebellekitchen so we can check it out!
Frozen Strawberry Coconut Pie
Prep Time 20 minutes
Total Time 20 minutes
1 packet Biscoff cookies
2 TBS vegan butter (We love Earth Balance)
1 can coconut cream (I used Thai Kitchen)
1 punnet strawberries
Put the cookies in a bowl and break them up with a spoon. (Bigger chunks are fine – fine powder is not recommended)
Melt butter and mix in with cookies.
Place the cookie ‘base’ in a glass or 12x20 pan, set aside.
With a spoon, take the cream off the top of the coconut cream. Leave the ‘milk’ behind if you can.
Whip the cream in a blender or processor. Mine doesn’t whip like traditional cream, just blend it for 2-3 minutes. Apparently cooling the can helps? I’ll have to try that next time.
Add strawberries (cut off the tops) and blend till strawberries are mixed in well. I don’t like chunks.
Pour the strawberry mixture over the cookie base, cover and freeze.
Let it stand for about 10 minutes before serving or else you’ll crack your pan/glass trying to cut into it! Oh dear.
Garnish with strawberries and melted dark chocolate.