No-Bake Blueberry Lemon Ice Cream Pie with Coconut Walnut Crust

This No-Bake Blueberry Lemon Ice Cream Pie with Coconut Walnut Crust is a healthy and delicious summer dessert. Vegan, gluten-free, grain-free, and low FODMAP, it’s a refreshing treat everyone can enjoy!

Another title for this recipe could have been No-Bake Blueberry Ginger Lemon Ice Cream Pie with Coconut Walnut Crust, but I forgot to add the ginger.

Disclosure: I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

Alternatively, you could also call this a parfait or ice cream sundae if you have trouble slicing yours like I did.

As in, No-Bake Blueberry Lemon Ice Cream Parfait/Sundae with Coconut Walnut Crumble. Like this…

No matter what you decide to call it, crumbles and all, this No-Bake Blueberry Ice Cream Pie with Coconut Walnut Crust, is absolutely delicious.

And, even a little bit nutritious too!

Walnuts, more so than any other nut, are rich in omega-3 alpha-linolenic acid, or ALA for short, a plant-based essential fatty acid that’s important for both heart healthy and overall health. In addition, walnuts have 2 grams of fiber and 4 grams of protein to help keep you feeling full throughout the day~super important when you’re busy and on the go!

Oh, and of course they taste delicious too, and are super versatile, making them a delicious pairing with other nourishing foods.

One of my all time favorite healthy treats is to melt some dark chocolate chips in the microwave, then top off the melted chocolatey deliciousness with some walnuts, and a pinch of sea salt.

If this sounds good to you, make a note to stock your pantry {or freezer like I do} with walnuts and dark chocolate chips. Pronto!

For this Recipe ReDux contest, I thought about making Walnut Mushroom Crostini with Goat Cheese…

Or, maybe a Spinach, Bell Pepper, Manchego, and Walnut Pesto Pizza…

But in the end I decided on this No-Bake Blueberry Lemon Ice Cream Pie with Coconut Walnut Crust, because 1. It’s {almost} summer 2. I’ve been craving ice cream lately, and 3. My kids are out of school tomorrow for the summer, and, HELLO, Ice Cream Pie sounds like a pretty good way to celebrate don’t you think?!

[Tweet “Celebrate summer w/ a slice of yummy Lemon Ice Cream Pie w/ Coconut Walnut Crust #AD @CaWalnuts #vegan #GF”]

Here’s the recipe…

No Bake Blueberry Lemon Ice Cream Pie with Coconut Walnut Crust

No-Bake Blueberry Lemon Ice Cream Pie with Coconut Walnut Crust

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 8 slices

This No-Bake Blueberry Lemon Ice Cream Pie with Coconut Walnut Crust is a healthy and delicious summer dessert. Vegan, gluten-free, grain-free, and low FODMAP, it's a refreshing treat for everyone to enjoy!

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Ingredients

Lemon Ice Cream

• 1 cup unsweetened almond milk
• 2 tablespoons tapioca starch
• 1 cup full-fat canned coconut milk
• 1/2 cup lemon juice
• 1/2 cup pure maple syrup
• 1 teaspoon lemon zest
• 1/2 teaspoon pure vanilla extract
• Pinch of sea salt

Coconut Walnut Crust

• 1 teaspoon virgin coconut oil
• 2 cups shelled walnuts
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons pure maple syrup
• Pinch of sea salt

Pie

• 1 recipe Lemon Ice Cream {above}
• 1 recipe Coconut Walnut Crust {above}
• 12 ounces fresh blueberries

Instructions

• Pour 1/2 cup of the almond milk in a liquid measuring cup and stir in tapioca starch until dissolved. Add remaining 1/2 cup almond milk and pour into a blender. Add coconut milk, lemon juice, maple syrup, lemon zest, vanilla extract, and sea salt. Blend until all ingredients are well combined. Pour into a bowl and place in freezer to chill for 20 minutes.
• While ice cream mixture is chilling, prepare the crust. Grease a 9-inch pie or tart dish with coconut oil. Combine walnuts and coconut in a food processor and pulse until walnut are finely chopped. Add maple syrup and sea salt, and pulse again until walnut mixture is moistened, and nuts are very finely chopped. Spread walnut coconut mixture on the bottom of the pie/tart dish and set aside.
• Remove the ice cream mixture from the freezer and pour into a chilled ice cream maker, and mix per manufacturers instructions {it took ~15 minutes for the ice cream to form in my Cuisinart Ice Cream Maker}. When it's ready, spread ice cream over crust and place in freezer for ~30 minutes, or until ice cream is firm,
• Remove from freezer, top with blueberries, slice, and serve immediately.

COURSE :Dessert

CUISINE :American, Gluten Free, Grain Free, Low FODMAP, MIND Diet, Vegan

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 16g | Protein: 6g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Sodium: 63mg | Fiber: 4g | Sugar: 9g

Did you like this recipe?Be sure & let me know! Leave a comment, share it, or give it a 5-star review! Did you make it? Tag me @thespicyrd or #thespicyrd I love seeing your delicious recipe re-creations!

Want more delicious ways to eat walnuts? Here are 5 more recipes I think you’ll love!

1. {Almost Raw} Chocolate Walnut Pudding
2. Roasted Beet Salad with Goat Cheese and Toasted Walnuts
3. Breakfast Bananas Foster with Cinnamon {Walnut} Streusel Topping
4. Black Bean Brownies with Walnuts
5. Raw Cinnamon Raisin Walnut Butter

And for even more inspiration, go check out what my ReDux friends are whipping up with walnuts this month too!

Now it’s your turn! What’s you favorite way to eat walnuts? Are you a good ice cream pie slicer. Yes or no???

Does your diet need a re-boot? Click here to learn more about all the delicious ways we can work together!

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