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

🧂 Ingredients

• 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
• 1 teaspoon virgin coconut oil
• 2 cups shelled walnuts
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons pure maple syrup
• Pinch of sea salt
• 1 recipe Lemon Ice Cream {above}
• 1 recipe Coconut Walnut Crust {above}
• 12 ounces fresh blueberries

Instructions

• 1 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.
• 2 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.
• 3 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,
• 4 Remove from freezer, top with blueberries, slice, and serve immediately.

Nutrition Info