Almond Butter Icebox Pie combines silky dairy-free cream with smooth almond butter for a delicious frozen dessert that tastes like ice cream! This simple, no-bake recipe comes together in minutes using only real-food ingredients. (Free from gluten/grains, refined sugar. Paleo & Vegan + easy low-carb/keto option) Jump to Recipe
Almond ICEBOX PIE?
What does this taste like? Is it vanilla FUDGE? Is it creamy caramel? Is it ICE CREAM?!
Yes, yes and YES! It has qualities of them ALL. I’ve never tasted anything like it. I’m in LOVE and I think you will love them, too.
So SIMPLE. Love. So DELICIOUS. Love. Vegan and Paleo AND adaptable to Keto, LOVE.
This recipe makes TEN individual servings that are PERFECT to stash in the freezer for a healthy treat whenever the mood strikes.
Real Simple Ingredients
I love the simplicity and beauty of these “naked” pies. And I love the purity of the ingredients. Wanna know what they’re made of??
- Almonds (nuts & butter)
- Coconut (cream & oil)
- Maple Syrup (or stevia)
Bare and beautiful REAL FOOD ingredients. Nutrient-rich, wholesome, and actually good for you, but with a totally AMAZING taste! Healthy tastes GOOD.
GET IN MY ICEBOX
Ok, I don’t think anyone actually uses the word ICEBOX for a freezer anymore, haha. But that’s what we’re calling it. Because it’s set in the freezer, and it STAYS in the freezer 😉
If you’ve ever made a conventional icebox pie before, they typically are made with COOL WHIP. And oh my word, my childhood self was OBSESSED with cool whip, lol! Little did I know that it’s loaded with so much junk like trans fat/hydrogenated oil, plus a ton of unhealthy ingredients. Sigh. But now I know better and there IS a replacement. Thank the Lord.
We’re using a much healthier alternative that’s JUST as delicious. COCONUT CREAM.
If you haven’t made coconut cream before, there are a few things to keep in mind for the best results:
- Buy a GOOD brand. I like Thai Kitchen brand coconut milk. Others don’t seem to work as well. I buy mine on Amazon (in bulk to save $)
- CHILL your can for at LEAST one full day, but preferably longer, so that the cream rises to the top.
- Don’t shake your can. Carefully open it and spoon out ONLY the solid white cream (save the leftover coconut water for a smoothie – it’s full of electrolytes! 🙂
- If you want, you can actually buy cans of JUST the cream now. They are sometimes a little more expensive (and you don’t get that delicious water) but it’s great for a no-hassle/no-fail alternative.
Can You Make it KETO?
Absolutely! Simply swap the maple syrup for coconut milk and add a about 30 drops of liquid stevia or monkfruit drops OR a pinch of pure stevia powder/pure monkfruit extract. I do this all the time and it works GREAT.
As always, taste and adjust to YOUR personal taste preference. You can always add more, but you can’t go back if you’ve used too much. So add a little at a time and DIP your fingers in there to get a taste!
The macros on these pies using stevia (sans garnish) are: Cal 275 Fat 27g Total Carbs 7g Fiber 4g NET Carbs 3g (!!) Protein 7g (!!)
Get your hands dirty
Sometimes the best thing to do is jump right in. Use your hands. It’s gonna get a little messy, but that’s ok. These mini pies are easier to eat by just picking them up. I didn’t originally plan it that way, but that’s what worked best.
You can absolutely use a fork if you’d like, but these little pies like to slide away, haha. Mine might have jumped onto the ground (and I may or may not have used the 5 second rule. Shhhh) IT WAS TOO DELICIOUS TO THROW AWAY OK? haha.
Almond Butter Icebox Pie (Paleo & Vegan + Keto option)
Vanilla Almond Cream:
- 3/4 cup natural almond butter
- 1 13.7 oz can coconut milk - solid cream only, 3/4 cup
- 3 Tbs light amber maple syrup - or 25-35 drops stevia or monkfruit +3 T coconut milk for keto
- 2 Tbs vanilla extract
- pinch pink salt
- dark chocolate, sliced almonds and cacao nibs - for garnish (use Lily's sugar-free chocolate for keto)
To make the crust:
- Add almonds to a food processor. Pulse a few times to break down. Add oil, salt and vanilla and pulse until finely ground.
- Scoop 1 heaping Tbs to 10 silicone molds or foil cupcake wrappers (I used a cookie scoop) and press firmly. Chill crusts in the fridge while you prepare the filling.
To make the cream filling:
- (Use a can of coconut milk that has been refrigerated for a minimum of 24 hours.) Scoop out the solid cream into a mixing bowl. If your cream is too hard, whip with a hand mixer first. Add remaining ingredients (except garnish) and whisk smooth. Taste and adjust for sweetness.
- Top each crust with a scoop of cream filling. (I used an ice cream scoop) Tap tray on the counter several times and stir each pie to release air bubbles.
- Freeze for about 2 hours to set. Garnish with melted chocolate, cacao nibs and almond slivers if you like.
- Thaw on the counter for about 10 minutes to soften slightly. ENJOY! 🙂
Coconut Milk Cuisinart food processor Organic light maple syrup Organic Virgin coconut oil Almonds (& homemade almond butter) from ALDI Pink salt Mexican vanilla To make homemade almond butter, place 2 cups of dry roasted almonds in a food processor and blend smooth. Takes about 5 minutes. Scrape down the sides as needed. To store: Best keep frozen in an airtight container for 1 month.
Want more summer desserts? Check out this collection of favorites!