By Chef Linda
Summer makes us feel a little decadent…and a little lazy, but that doesn't mean we don't want dessert! Turn off the oven and get thee to the nearest grocery store so you can make this Hot Fudge Ice Cream Pie for yourself. Options for truly delicious vegan ice cream abound and with the introduction of a nondairy whipped topping (I just found Coco Whip made by So Delicious in my local Whole Foods), who can claim that a compassionate approach to dessert isn't worth trying?
Store bought graham cracker crust (vegan versions available), non-dairy ice cream, homemade hot fudge (didn't find a vegan brand, but super easy to make), Oreos and whipped topping come together in a snap. Must make this on a regular basis.
Hot Fudge Ice Cream Pie
1 (9 inch) vegan graham cracker or chocolate cookie crust
2 pints of your favorite non-dairy ice cream
8 to 10 Oreos, or chocolate cream sandwich cookies (I used Newman brand)
1 (9 ounce) container of Coco Whip
1 cup of vegan hot fudge (find vegan brand or use our recipe)
Let the ice cream and whipped topping set out on the counter to thaw. They should be spreadable and soft, and will go back into the freezer to set once the pie is assembled.
In a food processor, pulse cookies until they are completely crumbled into a sand-like consistency. Alternatively, place cookies in a plastic bag and crush with a rolling pin. Spread a couple of tablespoons of hot fudge on the bottom of the crust. Sprinkle crushed cookies. Spread softened ice cream, drizzle more hot fudge reserving some for the top. Scoop out whipped topping and place enough spoonfuls over the ice cream to cover completely. Sprinkle remaining cookie crumbles and drizzle with the rest of the hot fudge. Place in the freezer for up to an hour to set. Leave on counter for 5 to 10 minutes before cutting.