Cranberry Orange Ice Cream Pie With a Cinnamon-Pecan Crust | VegNews

Ingredients

• For the ice cream:
• 1 cup fresh cranberries, plus more for garnish
• 1½ cups
• sugar
• ¼ cup water
• Zest and juice of one orange, plus more zest for garnish
• 1 (12.3-ounce) package firm
• silken tofu
• 1 (15-ounce) can full-fat coconut milk
• For the pecan crust:
• 1½ cups pecans
• 1½ tablespoons coconut oil, softened
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon salt
• Whipped coconut cream
• , for garnish