Let go of the guilt with this light and fruity update on the classic gelatin and ice cream pie. This low-sugar version uses an easy homemade nut crust with puréed strawberries for real strawberry flavor and nutrition!
1 poundripe strawberries, washed and stems removed, 3 set aside for the ladybug garnish
1 pintvanilla ice cream
2 tablespoonsdark chocolate chips
3strawberries, reserved from the pound for the filling
Preheat oven to 350º F and lightly grease a 9 ½-inch pie plate.
Place the cashew pieces in a small bowl and cover with boiling water; set aside to soak. In another small bowl, cover the dates in boiling water and set aside to soak. Allow to soak for about 30 minutes before starting the next step.
Drain the cashews and dates. Roughly chop dates and blend with cashews in a food processor until a chunky paste forms, about 5 minutes. Add salt and vanilla and process until well combined. Add almond flour and process until dough starts to form a ball, about 2 minutes.
Use wet fingers to press the dough evenly into the pie plate and poke throughout with a fork. Place in the preheated oven and bake for 12-15 minutes, or until the top is lightly browned, watching closely to make sure the crust does not burn. Set aside and let cool to the touch.
To make the filling, slice all but three of the strawberries (reserve those three for the ladybug garnish). Purée 1 ½ cups of sliced strawberries in a blender or food processor, setting aside remaining strawberry slices. Measure out ½ cup of purée and mix in the gelatin.
Pour remaining strawberry purée into a small saucepan and warm over medium-high heat until steaming but not boiling, about 2 minutes. Turn off burner and add strawberry-gelatin mixture and mix until the gelatin is dissolved and no lumps remain.
Mix the strawberry mixture with the ice cream in a medium mixing bowl until the ice cream is melted. Place in the refrigerator to chill for about 10 minutes.
Remove the filling from the refrigerator and whisk to mix thoroughly. Fold in remaining strawberry slices, and smooth into the pie crust. Chill in the refrigerator for at least 30 minutes, or until completely set.
While the pie chills, make the strawberry ladybug garnish. Melt the chocolate over a double boiler. Dry strawberries and blueberries thoroughly. Dip the blueberry in the melted chocolate and press into the cut stem side of the strawberry (this will form the ladybug’s head). Use a spoon to drizzle additional chocolate to hold the blueberry and strawberry together. Repeat with the other two strawberries. Use a toothpick to “paint” a stripe down the center of the strawberry with melted chocolate and add drops of chocolate for the ladybug spots. Chill until hard and use to garnish the pie.