Mini Ice-Cream Pies [Vegan, Paleoish]

If you have ever had cashew ice-cream, you will know exactly why I am calling these mini ice-cream pies. They are sweet, creamy, and SO satisfying. One of these pies is the perfect dessert or treat for any ice-cream lover.


Mini Ice-Cream Pies [Vegan, Paleoish]

I used a recipe from the Minimalist Baker for these, as it was my first time making this dessert, famously known as “vegan cheesecakes.” But I really think they taste more like ice-cream. After seeing so many variations of these, I’m so happy I finally made them. I feel like I can now really have fun with them and come up with different variations of my own for the future. There are so many possibilities!

These sweet creamy pies are perfect the plain-Jane way, but I decided to add some peanut butter for taste and a touch of protein. Again, here is the recipe from Minimalist Baker, and below is what I did (very much the same thing, minus one key ingredient to go from “cheesecake” to ice-cream + peanut butter).

Mini Ice-Cream Pies [Vegan, Paleoish]
If you're an ice-cream lover, you will flip over these mini ice-cream pies! These are so indulgent, and the flavor possibilities are endless!
Recipe type: Dessert
Serves: 12
  • 1 cup pitted dates (crust)*
  • 1 cup walnuts (crust)
  • 1 and ½ cups soaked cashews*
  • ⅓ cup melted coconut oil
  • ½ cups + 2 tbsp full-fat coconut milk (milk not cream)
  • ½ cup maple syrup (I thought this round was a little too sweet. I think next time I am going to reduce it to ⅓ cup)
  • 2 heaping tbsp creamy peanut butter
  1. Process dates in a food processor until small pieces remain and a ball starts to form. Remove and set aside.
  2. Process walnuts into a fine meal. Add dates back in little by little until fully incorporated and the mixture forms a sticky dough.
  3. In a silicone muffin tray, scoop out and press dough into the bottom of the cups to create the crust. I used a tbsp to scoop out the amount for each cup, then divided up the remainder as best I could. I used my fingers and the back of a spoon to press and evenly spread the dough. *You can also use a standard greased muffin tin and use Dana's method of making little parchment tabs to pull out the cups (see Dana's method through the link above).
  4. Set the silicone mold tray into a standard tin tray and let the crust set in the freezer while you make the filling.
  5. Combine all the remaining ingredients into a blender or NutriBullet and blend until creamy smooth. This mixture will be on the thicker side.
  6. Pour mixture into the cups, smooth over tops with the back of a spoon, and set in the freezer for at least 3 hours.


Store in the freezer. I like to eat these right from the freezer, but you can also give it 2 minutes to soften up before eating.


*If your dates are dry – soak them in warm water for 10 minutes, then drain and thoroughly pat dry. You don’t want to make your crust with wet dates. Soggy city!
*To soak your cashews, let them sit uncovered in a bowl with water for 1 hour. Drain and use!

That’s it! The patting down of the dough is a little time consuming and probably the longest part, but these are really SO easy to make. I also love that this recipe makes 12 cups and stores best in the freezer. No-bake frozen desserts are by far my favorite – incredibly versatile, easy, and fairly quick. If you’re new to them, these will certainly convince you!

I’m excited to play around with the recipe and get more creative to put my own spin on it. So there are lots more of these to come! I hope you enjoy, and please let me know in the comments below if you decide to give these a try!


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    1. me too! I can’t wait to get a bit more creative with them and make different flavors! I have one up my sleeve that is PERFECT for fall.

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