Easy Gluten Free No-Bake Ice Cream Pie

25 minutes

25 minutes

4 servings
Instructions
- Scoop ice cream onto MI-DEL Gluten Free Chocolate Snap Pie Crust. Use 1 flavor or a trio of your favorites.
- Add MI-DEL Gluten Free Chocolate Sandwich Cookies on top and garnish with toppings like sprinkles, chocolate chips and whipped cream.
- Keep ice cream pie in freezer. When you’re ready to serve, remove from freezer 10 minutes prior so it’s easier to slice into. Tip: For a clean slice, warm your knife under hot water for a few seconds and wipe off before slicing into pie.
- 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
- 1/2 cup chickpea hummus
- 1/2 cup beetroot hummus
- 1 small sweet potato , thinly sliced
- 1 medium beet , thinly sliced
- 1 medium carrot , thinly sliced
- 1/4 cup edamame , shelled
- 1/4 cup cranberries
- 1/4 cup yellow corn
- 1/2 cup heirloom cherry tomatoes
- Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
- Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
- In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
- Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.