The salty-sweet combo in the crust provides a satisfying crunch to this creamy, soft ice cream pie. Topped with a healthier chocolate fudge, this dessert satisfies any sweet tooth.

Serves 10

Pretzel Crust

• 2 cups small pretzel twists, crushed
• 3/4 cup crushed cookies
• 4–5 Tbsp oil
• 1–2 Tbsp sugar (optional)

 Coffee Ice Cream

• 2 cups raw cashews, soaked for 4 hours and drained
• 3/4 cup coconut milk or cream (I prefer cream, for texture)
• 1/3 cup natural maple syrup
• 2 tsp vanilla extract
• 1 1/2 tsp instant coffee
• 1 tsp coffee liqueur
• 1/2 tsp salt, or to taste
• 1 Tbsp arrowroot starch

Fudge

• 1/2 cup soy milk
• 1/2 cup chocolate chips
• 3 Tbsp silan
• 2 Tbsp cocoa
• 1 Tbsp coconut oil
• 1/2 tsp vanilla extract
• 1/4 tsp instant coffee
• pinch salt

Preheat oven to 350°F (175°C).

Combine all crust ingredients in a small bowl. Press onto the bottom and sides of a 9-inch (23-cm) pan. Bake for 5–7 minutes. Set aside to cool.

To prepare the coffee ice cream, add the cashews, coconut milk or cream, maple syrup, vanilla extract, coffee, coffee liqueur, and salt to a food processor fitted with the S-blade and mix until thick and creamy. Add the starch while blending. Pour over cooled crust. Freeze.

To prepare the fudge, heat the soy milk and chocolate chips in a small saucepan until the chocolate is melted. Add the rest of the ingredients and whisk for 2–3 minutes, until well combined. Remove from heat. Drizzle fudge over ice cream pie.

Freeze the remaining fudge for later use. Rewarm before using.

Note: Freeze leftover coconut milk or cream in plastic cups for future use.

Tip: If you prefer a more conventional (less healthful!) coffee ice cream, just add a tsp or more instant coffee and liqueur, if desired, to your favorite vanilla ice cream recipe. You can also use store-bought coffee ice cream.