Wednesday, May 18, 2016

Banana Ice Cream Pie

From here on out, unless I'm telling you a story, I'm just going to forgo the pre-recipe bloggy bits and give you the goods straight away.  I never, ever read the blog posts with recipes in them (sorry fellow bloggers- I know you worked hard on those words!!)  All my recipes will be gluten free and mostly vegan as well for baked goods so you can count on that too.

Since I know you just want to know the recipe, I'll just be posting pics and recipe details going you go! <3

Banana Ice Cream Pie

vegan, gluten-free, can be nut free if omit walnuts
Easy Prep and ready to eat within 30 min-1 hour, No Bake


For the Crust:
  • 2 cups gluten free quick oats
  • 1/2 cup dairy free butter (I use Earth Balance)
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla
  • 1/2 cup walnuts 
  • 1/2 tsp baking soda
  • 1/4 tsp salt
For the Ice Cream Filling:
  • 1/2 pint (1 cup) vanilla ice cream of choice (I use Luna and Larry's Vanilla Island
  • 1 cup non-dairy milk
  • 3 bananas, not over-ripe, one set apart and sliced thinly
  • 1 tsp vanilla
  • 1/4 cup coconut oil melted
  • 1 container of dairy-free cool whip (I use So Delicious Cocowhip)


For the Crust:
  • Pulse all ingredients together in a food processor until a dough-like ball forms.
  • Press into a 9" glass pie pan and freeze until ready to fill.
For the Filling:
  • Slice one of the three bananas and toss in some lemon juice.
  • Blend remaining ingredients (minus the coconut oil and the whip topping) together until smooth.
  • Slowly add the melted coconut oil in, while blending on low.
  • Place sliced bananas on the bottom of the frozen pie crust.
  • Pour the filling into the pie crust.
  • Let the filling set for about 30 minutes in Freezer, then spoon the coconut whipped topping onto the pie.
  • Store in the freezer until ready to eat.  It's best when thawed for about 15 minutes before slicing.

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