Celeb Chef Molly Yeh Cooks Allergen-Free

With Allergy Awareness Month upon us, cookbook author and Food Network star Molly Yeh has released her MadeGood Allergy-Friendly Recipe Collection, with appetizers, mains, snacks and desserts that avoid the top eight most-common food allergies. We’re sharing one of Molly’s delicious inclusive-snacking dishes below. —Vita Daily

Sprinkle Ice Cream Pie

MadeGood Double Chocolate Cookies, 2 cups crumbs
1/4 cup unsalted non-dairy butter, melted
Pinch Kosher salt

Filling:
2 pints vanilla oat milk gluten-free ice cream
1/4 cup rainbow sprinkles, plus more for topping

In a food processor, blend the cookies into fine crumbs. Add the non-dairy butter and salt and pulse to combine. Press into a 9-inch pie plate and freeze until set, about 25 minutes. While the crust is cooling in the freezer, take the ice cream out to room temperature so that it softens. Transfer ice cream to a large bowl and use a spatula to fold in the sprinkles. Add to the crust and spread it out evenly, top with more sprinkles and freeze until firm, about an hour.

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