Easy Mango Blackberry Swirl Ice Cream Pie {nut, dairy & grain-free crust!}

That is a piece of sunshine.

Perfect for the dreary, cloudy, rainy day that we had on Father’s Day.

I asked my wonderful Man what he would like me to make for him on Father’s Day. He asked if an ice cream pie was possible.

Hmm.

Never made one before, but didn’t think it would be impossible.

I did a search on google and came across this recipe (it was first on the list) from the famous Pioneer Woman. Her recipe was the springboard for me to make my own truly homemade version.

I made possible…

A delicious & easy toasted coconut meringue crust. Homemade tangy & fragrant mango frozen kefir (recipe in my ice cream ebook!). And freshly picked & sweetened blackberry sauce.

It was so easy to make and so so so good! My girls are begging me to make more ice cream pies. I think I will do this more often… sure puts a fun twist on having homemade ice cream!

Jon wanted a fruity ice cream and I had a perfectly ripe mango sitting in my fruit bowl along with a mason jar full of fresh kefir. The mango had a wonderful floral smell that always gets my mouth watering and the kids screaming for a bite. Heavenly.

While I was thinking about how to make the meringue crust that should pair up perfectly with mango frozen kefir… I thought coconut flakes, then took it a step further and toasted the flakes in my toaster oven. It smelled so good. Perfect.

I love how I could use the egg whites to make the meringue crust and whip in those rich egg yolks into the fruity mixture to give the homemade mango frozen kefir a nourishing boost. Nothing is wasted!

Next, I knew I needed to add some color to the ice cream. Pioneer woman made her boring looking ice cream pie look eye-appealing with that homemade caramel sauce. Well, the girls and I picked fresh blackberries that morning. Yesss… luscious, blood red blackberry sauce. Couldn’t keep my fingers out of the pot while it was simmering. Yummy.

Easy Mango Blackberry Swirl Ice Cream Pie

{diary-free options and nut & grain-free crust}

Crust:

1/3 cup egg whites (about 3 eggs)

1/3 tsp sea salt

1/3 cup raw sugar, rapadura or coconut sugar (you can use stevia, start with a few drops and taste)

1 1/2 cups coconut flakes, toasted

Preheat the oven to 350 F. Lightly rub coconut oil on a non-glass pie pan. Beat egg whites until frothy (I used my lovely KitchenAid mixture). Add your choice of sweetener and the sea salt. Beat on high until stiff. Fold in toasted coconut flakes. Spread the mixture over the bottom and sides as evenly as possible. Be sure to get up the sides well. Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn’t get too brown. When crust is golden brown, remove from the oven and allow the crust to cool completely.

Blackberry Sauce:

3 cups fresh or frozen blackberries

3-5 Tbsp rapadura, coconut sugar or raw honey (stevia can be used too)

1 Tbsp arrowroot powder

pinch of sea salt

Put everything in a blender and give it a whirl until smooth. Pour into a small pot and bring to a simmer over low medium heat. Simmer until it thickens slightly, about 5-10 minutes. Set it aside and allow it to cool. Stir a few times while it is cooling to prevent it from getting jelly-like.

Mango Frozen Kefir:

2 cups pureed mango

1 1/2 cups kefir (you can use regular coconut milk or coconut kefir for a dairy-free option!)

2-4 Tbsp raw honey, if needed

2 or 3 egg yolks (leftover over from the meringue pie)

pinch of sea salt

Put everything in a blender and let it whirl until smooth. Pour mixture into your ice cream machine maker and follow the maker’s instructions. When done, scoop out about half the frozen kefir and spread evenly on the coconut meringue crust. Swirl some of the blackberry sauce on top. Spread the rest of the frozen kefir on top of the sauce and swirl in more blackberry sauce. Take care not to over mix it or it won’t have that pretty swirling look when you cut the pie into pieces! Cover the beautiful ice cream pie with plastic wrap and foil. Put it in the coldest section of your freezer and freeze until very hard.

Use the extra blackberry sauce to decorate the plate or simply drizzle it on top of the pie.

Note: I wasn’t sure what the crust would be like, but I am happy to say that it was amazing. Just the right amount of sweetness & flavor. It didn’t get soggy and held up well. Don’t expect the crust to come out of the pie pan perfectly. It will stick a little (that’s why I say to use some coconut oil on the pan), but the Pioneer Woman said it was normal and imperfection is permitted because the crust is so darn good! I have to agree :o)

Ready for a luscious bite?!

linked up at Real Food Wednesday

Comments

The Urban Poser says

June 29, 2012 at 5:15 am

This looks so amazing. Lovely pictures too!

Rachel says

June 29, 2012 at 10:54 am

Oh I can’t wait for Summer to come to the Southern Hemisphere! We get gorgeous mangos in Australia.

Marillyn Beard says

June 29, 2012 at 7:59 pm

Urban Poser – thanks so much for stopping by! Glad you enjoyed some eye-candy :o)

Rachel – I know what you mean… sadly mango season is almost over here. Wish they grew year round!

Easy Mango Blackberry Swirl Ice Cream Pie {nut, dairy & grain-free crust!}

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