San Francisco, CA

Mon-Fri, 9am-10pm Pacific


"Caul Me Beauty" Dairy-Free Ice Cream Pie


½ head cauliflower
1 cup cashews, soaked and drained
1 can coconut milk
2 vanilla beans, scraped
¼ cup coconut oil
½ cup grade B organic maple syrup
½ cup brown rice syrup
2 tbsp Beauty Butter
2 tbsp hempseeds
1 tbsp vanilla extract
1 tbsp almond extract
⅛ tsp sea salt
½ cup pistachios, chopped
pie crust of choice

  1. Cut the cauliflower into florets. Add the cut florets to the perforated baking pan and then place the pan in the oven. Cook for 5 minutes, or until tender. Drain and cool slightly.
  2. Add the cooked cauliflower, cashews, coconut milk, scraped vanilla beans, coconut oil, maple syrup, brown rice syrup, vanilla extract, almond extract, and salt to a high speed blender and process until smooth.
  3. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Stir in the pistachios before storing the ice cream in the freezer.
  4. Let ice cream soften and then pat into your pie crust. Top with Beauty Butter and hempseeds.

Adapted from Danny Seo by @marjoriealbay!