My mother’s birthday was recently.

Coconut Ice Cream Mini Pies

As a gift, more often than not I make her something sweet. A few days prior, we discussed what she wanted most. Expecting anything, I threw out a few ideas: carrot cake, cookie cake, ice cream cake…

She wanted an ice cream cake. The kind I usually make, but who am I to turn down a birthday request? Only problem was while making the first two layers the night prior, there was no parchment paper. Something long forgotten and meant to be purchased. Oops.

peanut butter

The chocolate cream layer can be made the night prior or at least given a few hours to refrigerate, otherwise it does not firm enough. Not wishing to drive to the nearest grocery store twenty minutes away, I got creative: cupcake holders. Extra large holders. I would make mini pies.

Turned out, making mini pies was a brilliant turn of events. Too often ice cream melts and the chocolate cream layer freezes to compensate by freezing, so this was perfect. I was able to make mini pies as desired. And the effect was a success.

Ice Cream Mini Pie Half


(1) Size cups used is “Jumbo” 3.5″ cupcake holders

(2) If the room is cold, the chocolate topping will firm if left out. Can be reheated or added in as chunks, which is what I did and can be seen in photographs.

Chocolate Peanut Butter Ice Cream Mini Pies

  • Servings: makes six mini pies
  • Difficulty: easy
  • Print

Delicious gluten-free mini pies made of nut crust with layers of chocolate, ice cream and peanut butter.



  • 1/2 c. cashew flour
  • 2 T. peanut butter
  • 1 T. maple syrup

Chocolate Cream Layer:

  • 3 T. culinary coconut milk in original
  • 1 oz. chocolate bar of choice with high cacao content (I use around 75-80%)

Peanut Butter Crumbles:

  • Creamy or crunchy peanut butter of choice. I prefer one with only peanut butter and salt for ingredients.

Ice Cream Layer:

  • This is an optional layer, but I really think it adds to the overall taste. I use Organic Coconut Bliss Vanilla Island by Luna and Larry’s. You can use any ice cream desired.

Chocolate Topping:

  • 2 T. unrefined coconut oil
  • 1 T. cacao powder
  • 1 T. maple syrup



  1. Grind enough cashews in food processor to make a half cup cashew flour. I sometimes make too much and save the rest in an airtight container in fridge.
  2. Add peanut butter to 1/2 c. cashew flour and blend to combine in food processor.
  3. Lastly, add maple syrup and incorporate. Should form a rather firm dough consistency.
  4. Divide batter equally among six 3.5” holders. I use a six cup muffin tin. Press dough into lined molds and form a crustless base.

Chocolate Cream Layer:

  1. In sauce pan, add coconut milk and bring to a boil. Once bubbles start forming, remove from eye.
  2. Add chocolate in a broken or pieced form rather than a solid bar. Wait for the chocolate to melt a little and then stir to combine. Chocolate should be totally melted. If not, add to eye again on low and stir. Let cool about a minute.
  3. Pour over crust layer and refrigerate for a few hours or until firm.

Peanut Butter Crumbles:

  1. Once chocolate cream layer is firm, I use my hands to crumble peanut butter over chocolate cream layer. How much is really up to you.
  2. Would leave these first three layers in refrigerator until ready to consume. Then ice cream and chocolate topping can be added just before consuming.

Ice Cream Layer:

  1. Spoon a couple of spoonfuls over the mini pie when ready to consume. This really prevents melting.

Chocolate Topping:

  1. Make this once ready to assemble with ice cream layer.
  2. If coconut oil is not already melted, add to sauce pan on low heat. Once melted, remove from eye.
  3. Add cacao powder and maple syrup. Stir well to combine.
  4. Spoon one or two spoonfuls over mini pie.
  5. Place in freezer for a few minutes to harden chocolate layer. Enjoy!



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DSC_2442 (2)

Chocolate PB Ice Cream Mini Pie Pin

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