“Green Monstah” Mint Chocolate Chip Ice Cream Pie

Green Monstaaah!! Who is ready for baseball! The season’s just around the corner, though Fenway’s mound is still frozen and cold. That’s what this Paleo and Vegan Pie is. A big frozen green mound of mint chocolate chip ice cream pie. Coconut cream, cashew butter, and avocado are whipped together for a creamy and cool slice of pie. Specks of fresh mint and loads of mini chocolate chips remind your taste buds how lucky you are to have a delectable pie.

Green Monstah - Mint Chocolate Chip Ice Cream Pie

3.14 is “π Day,” in honor of the mathematical constant used to calculate dimensions for round things. We also eat pie on March 14th and not worry about boring math calculations. Though I suppose if math gets you excited, calculate the colossal volume of this pie with a 9-inch diameter. Or just eat it and tell me you love me. Pie = love.

14.3 is the third work out in the Crossfit Open. So yes, I am doing a pie for every weekend during for my box during the open. This one is for WoD number 14.3 on 3.14…I thought that was cool. Nothing like an ice cold bite of pie after a ridiculous workout, right? And don’t feel bad, it’s all made with top-notch stuff. Minty cool.

Green Monstah - Mint Chocolate Chip Ice Cream Pie

Coconut cream and oil, cashew butter, and avocado are my favorite ‘good for you’ fats and are in perfect balance for this pie. I love using these ingredients for pie, especially since Vegans and Paleo-ans alike can agree to their awesomeness. Neither of the three fats are overpowering in their respective flavor, but all add to the creaminess and delectable texture of the pie. It’s unbelievable how this pie is so silky and smooth.

Green Monstah - Mint Chocolate Chip Ice Cream Pie

And the green tint is perfect for St Patrick’s day …but there’s nothing “Irish” about it. Those additions would be up to you. Be warned, there is a delicate balance of fat and liquid and starch with Vegan and Paleo pie fillings so leave it out and just drink it strait. I’d say it goes pretty well with a good stout if that’s your thing. Still, who doesn’t want a mound of pie for Patties day.

Mound. Hah! I felt like molding this into a mound because I have baseball on my mind…nothing else. The amount of filling for this pie is twice the amount needed for a standard nine inch dish. You may cut the recipe in half if you prefer a flat pie. Either shape is delectable, and pie is still pie right? ;)

Green Monstah - Mint Chocolate Chip Ice Cream Pie

Let the exhilaration of the Green Monstah remind you of upcoming baseball games and pitcher’s mounds. But for now, face dive into this cool and creamy silky and smooth mint chocolate chip ice cream pie for 3.14 or 14.3. Lucky you. :)

Mint Chocolate Chip Pie
 
Prep time
Total time
 
Author:
Serves: 16
Ingredients
Instructions
  1. Whip the coconut cream on high speed with a whisk attachment for about 3 minutes until fluffy.
  2. Add the arrowroot starch and cashew butter. Whip until combined, occasionally scraping the sides.
  3. Mash the the maple syrup and avocados. Add them to the mixing bowl and continue to whip.
  4. Very slowly pour in the coconut oil and peppermint extract while whipping. If things start to separate, stop and refrigerate for 5 minutes to cool the mixture. Sprinkle some coconut flour to soak up excess liquid and continue to whip. The mixture should look smooth and uniform.
  5. Let cool in the freezer for about 20 minutes.
  6. Fold in the chopped mint and most of the chocolate chips (leave about a half a cup for topping if desired).
  7. Mold a mound onto the pie shell.
  8. Sprinkle the rest of the chips on the mound. Cover with plastic and freeze for about 6 hours.
  9. Take the pie out and let sit for about 15-20 minutes before serving.
Notes
* Chill 3 cans of full fat coconut milk for about 24 hours. Open the can from the bottom, pour out the liquid, and use the solid cream part. (Thai Kitchen brand or Native Forest brand works).

Sharon’s Notes

  • Substitutions – Tapioca flour for Arrowroot flour. Macadamia butter for cashew butter.
  • I noticed that conventional avocados pack less of an avocado “punch” than organic. Fortunately, avocados are part of the “clean fifteen” meaning it’s OK to get conventionally.

Comments

  1. Michelle says

    Would it be okay to replace the cashew butter with almond butter? I’m allergic to cashew butter (it’s related to poison ivy!) Thanks!

    • Sharon says

      Any nut butter or even seed butter would work, but the taste will change drastically. I think almond butter would alter the taste a lot which may or may not be a good thing.

      Macadamia nut butter would be better because it’s more neutral tasting than almond butter. Otherwise you can use Mascarpone or Crème fraîche cheese in place of cashew butter if you like dairy.

  2. says

    I made this last week and the taste was excellent (even made my own cashew butter!)
    But I have 2 questions:
    1. I’m not sure what I did wrong, but the texture of this was not as smooth and silky as I expected, my pie had a really starchy taste and feel, so I’m wondering what I did wrong and if the pie would lose its integrity without using the full cup of arrowroot or would tapioca give a silkier texture?

    2. Could I mix the coconut oil in with the avocado and incorporate it that way? I put the bowl in another bowl of ice to keep the whole thing cool and when the coconut oil was drizzled in it started to get grainy, but didn’t separate.

    Overall, I loved this pie. Thanks, yours is one of my favorite paleo blogs.

    • Sharon says

      Hi Nicole! Thanks for trying the recipe and the feedback! :) Here are my thoughts on the grainy texture:

      1. I used Artisana brand cashew butter which is super silky and smooth. Some homemade butters may not be as smooth. It should still be OK as far as the integrity of the pie. Still, it’s not the reason for starchy taste.
      2. The starchy taste would definitely be from a bit too much arrowroot/coconut flour with respect to the other fats. Avocados vary in size; so I added the general weight. I found tapioca to be more “gummy” in things which is why I lean towards arrowroot. Did you add the coconut flour? I put that as an option if things got too fluid.
      3. When I made this I added the coconut oil at slower than snails pace with high whipping. I think if it were blended with the cashews via food processor (instead of mashing with avocado), it might be incorporated better. :)

      Thanks again for the feedback ;)

      • says

        Thanks for the fast feedback!

        I did have smallish avocados.
        I’ve never had Artisana brand cashew butter but i did run the cashews for extra long in the food processor to get them super duper smooth. Thanks for the tip on incorporating the coconut oil in with the cashew butter! Since I only have a hand mixer I knew things would take a bit longer so I kept my mixing bowl in a bowl of ice and I figured the coconut oil was just re-solidifying too quickly since my speed of incorporating it was however-much-came-out-of-the-measuring-cup-when-my-mixer-hand-bumped-into-my-coconut-oil-holding-hand.
        I used about a teaspoon of coconut flour just to see if it would help with the graininess but nothing was separating and it didn’t really have an effect, so I didn’t add the whole 2 tablespoons because I was worried the texture would get more grainy.
        Next time I will add less arrowroot at the start and work up if it needs it.

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