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Homemade Ice Cream Pie

by Kate Itrich-Williams July 01, 2019

Chocolate and Vanilla Ice Cream Pie

There are few better summertime treats than a fresh-from-the-freezer ice cream pie. And if you make the ice cream from scratch — even better!

The recipe below was developed using homemade vanilla ice cream, itself made with KNOW Better Sweetener instead of sugar. However, you can absolutely make this pie using the store-bought ice cream, whether dairy-filled or dairy-free. Simply skip the first part of the recipe, starting from the steps to make the KNOW Better Cookie crust. You'll want to let the store-bought ice cream soften up a bit before spreading it into the crust. If you use a dairy-free ice cream, the resulting pie will be dairy free. 

Serves: 10


Ice Cream
3/4 cup KNOW Better Sweetener
1 vanilla bean, split
6 large egg yolks
2 cups heavy cream
1 cup whole milk
Kosher or sea salt

4 KNOW Better Double Chocolate Cookies
1/4 cup coconut oil, melted
2 to 4 tablespoons KNOW Better Magic Shell, plus more for serving


To make the ice cream: Place the sweetener in a medium saucepan. Using the back of a paring knife, scrape the seeds of the vanilla bean into the sweetener. Use your fingers to rub the seeds evenly into the sweetener. Whisk in the egg yolks until smooth, followed by the cream and milk.

Place the saucepan over medium heat and cook, stirring frequently, until the mixture is thick enough to coat the back of a spoon and its temperature reaches about 175 degrees, 8 to 10 minutes. Season to taste with salt.

Pour the custard mixture through a fine mesh strainer into a storage container. Let cool to room temperature and refrigerate overnight.

Meanwhile, if using a canister-style ice cream maker, place the canister in the freezer overnight.

The next day, churn the ice cream in an ice cream maker according to the manufacturer's directions. Transfer to a freezer-safe storage container and freeze until solid enough to scoop, at least 4 hours or up to overnight. 

To make the pie: Heat oven to 350 degrees.

Crumble the cookies into a food processor. Process until the cookies form fine crumbs, 20 to 30 seconds. With the processor running, slowly pour in the coconut oil. The mixture should still be fairly crumbly but should hold together when pinched.

Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Use your fingers to press the crust firmly into an even layer. Bake until just set, 8 to 10 minutes. Let cool completely, then refrigerate until chilled, at least 1 hour.

When the crust is chilled, remove the ice cream from the freezer. If the ice cream is very firm, you will want to let it soften up a bit before pressing it into the pie crust. Once softened enough to spread, transfer the entire container of ice cream to the pie crust. Use a spatula to spread evenly.

Return to the freezer for about 1 hour to set. 

When ready to serve, drizzle the magic shell over the ice cream. Let the shell turn brittle, then serve, with additional magic shell on the side.


Per Serving: 291 calories, 28 grams fat, 3 grams net carbs, 6 grams protein

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