Vegan Strawberry Ice Cream Pretzel Pie (Gluten-Free)

8 servings

Vegan Strawberry Ice Cream Pretzel Pie! Gluten-free pretzel crust with an easy, homemade dairy-free cashew ice cream and fresh strawberries!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

soaking/chilling time 9

Total Time 27

5 1/2 ounces Glutino Gluten-Free Pretzels (crush slightly to fit in the measuring cup if measuring instead of weighing) about 3 1/2 cups
1/4 cup brown sugar
6 tablespoons vegan butter melted

1 1/2 cups raw cashews soaked for 4-6 hours in cool water, or 1 hour in very hot water, then drained
13.5- oz can coconut milk
1/4 cup water
1/4 cup coconut oil melted
1/2 cup organic cane sugar
1 tsp pure vanilla extract
pinch sea salt

Soak the cashews for 4-6 hours in cool water at room temperature or 1 hour in very hot water. Drain and set aside.

Preheat the oven to 350F. Lightly grease a 9-inch pie pan with cooking spray.
Place the pretzels in a ziploc and crush into very small pieces. Pour into a bowl and add the brown sugar and vegan butter. Stir to combine.
Pour into the prepared pan and press into an even layer. Bake for 10-12 minutes until toasted. Let cool for 15-20 minutes before filling.

Place all the ingredients for the ice cream (including the soaked cashews) in a high-speed blender. Blend until completely smooth.
Refrigerate the mixture for 1 hour (or up to overnight) until chilled.
Assemble your chilled ice cream maker and pour in the chilled ice cream batter. Churn until creamy and thick like soft serve.
Scoop the ice cream into the prepared crust and smooth. Cover securely and freeze for 4-5 hours or until firm. Before scooping, set out for 10-15 minutes to soften.
Top the pie with the diced, sweetened strawberries. Slice and enjoy!
This pie is best served the day it's made. Leftovers can be stored in the freezer but the crust may not be as crisp the next day.