How about a treat?

We all deserve a treat every now and then. How about a slice of dairy-free Chocolate Chai Ice Cream in a chocolate-creme cookie crust topped with chopped walnuts? 

To make the pie, place 18 chocolate-creme cookies (like Newmans) in your food processor. Grind to crumbs. Add 3 tablespoons oil. Process until combined. Press the crust into an 8-inch square baking pan or pie pie pan. Freeze 15 minutes. Fill the crust with ice cream, top with chopped walnuts or chocolate chips. Freeze for about 3 hours!

An easy but delicious treat -- makes an impressive dessert for guests too! And don't forget about all the benefits of coconut milk. 

Chocolate-Chai Ice Cream

Makes 1 generous quart

This ice cream combines creamy, rich chocolate with hints of Indian spices. 

1 1/4 cups soymilk or other nondairy milk

1 teaspoon ground cinnamon

10 whole cloves

1/2 teaspoon ground cardamom

2 ounces unsweetened chocolate

1 (14-ounce) can full-fat coconut milk

1/2 cup granulated sugar or agave syrup

3 tablespoons cocoa powder

1 teaspoon vanilla extract

Pour the soymilk into a small saucepan and add the cinnamon, cloves, and cardamom. Warm on medium-low heat, whisking occasionally, until the soymilk just begins to boil. Cover and remove from the heat. Steep for 15 minutes.

Use a slotted spoon to remove the cloves. Add the chocolate and stir until it is melted. (You may need to reheat the soymilk on low heat if is not hot enough to melt the chocolate.) Whisk in the coconut milk, sugar, cocoa powder, and vanilla extract. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturer’s directions.

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