Accidentally Gluten-free. Awesome on Purpose!

Gluten-Free Monster Cookie Ice Cream Pie

Level up your gluten-free baking game with this Monster Cookie Ice Cream Pie recipe made with naturally gluten-free Meli's Monster Cookie mix as the crust! Trust us, NO ONE will believe you when you tell them they're eating a gluten-free dessert!

For the Filling:

  • 2 ¼ cups heavy whipping cream
  • ¼ cup evaporated milk (from 5-oz can) 
  • ⅛ teaspoon salt
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 2 teaspoons vanilla
  • 1 tablespoon powdered sugar

For the Crust:
  1. Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
  2. In medium bowl, mix Meli’s Rainbow Chocolate Cookie Mix per instructions on the box.
  3. Fill pie plate with cookie mix and spread evenly. Using the bottom of a glass, press down on the center of the crust to flatten slightly.
  4. Bake crust for 20-25 min removing at 15 minutes to push center down with glass. 
  5. Once baked, push center down again and let cool.
  6. In large bowl, mix 1 3/4 cups of the whipping cream, 1/4 cup evaporated milk and ⅛ tsp salt. Beat with an electric mixer on high speed for 2 to 3 minutes or until mixture thickens. On low speed, slowly add sweetened condensed milk and vanilla; beat on a high speed for 3 to 4 minutes or until soft peaks form. Fold in 1/4 cup of the candy sprinkles. Pour whipped cream mixture over cookie crust in pie plate; spread evenly. 
  7. In small bowl, beat remaining 1/2 cup whipping cream and the powdered sugar with an electric mixer on high speed until stiff peaks form. Place whipped cream mixture in a decorating bag fitted with star tip. Pipe whipped cream decoratively around the edges and in the center of the pie. Sprinkle with remaining 1 tablespoon of sprinkles. Freeze at least 8 hours or overnight. 
  8. Remove from freezer 20 to 30 minutes before serving. To serve, cut into wedges. Store pie covered in freezer.
  9. ENJOY!!

Recipe by Keegan Evans

 

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