Banana Ice Cream Pie

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Photos by myself

This sweet treat is the second most popular of my bakes amongst my family members (after the avocado brownie cake), and I am really happy to share it with all of you. This pie contains a healthier alternative to classic ice cream! I am in love with the healthier version and have already made plans to concoct different flavors of ice cream using this delicious recipe. As can be seen in the pictures, this ice cream pie melts fast, hence the tiny puddle at the tip of the pie. In my opinion though, it makes it look all the more mouthwatering. The wonder pie recipe is from Clean Eating Goddess as per usual, her recipes are so easy to follow for an amateur like me, and most of everything I have made has not only been successful, but also incredibly well-received on the first try.

Ingredients:

CRUST

2 cups dessicated coconut/shredded coconut

2 egg whites

juice from half a lemon

1/2 cup brown sugar

1 tsp vanilla essence

pinch of salt

ICE CREAM FILLING

4-5 very ripe bananas

1/2 cup coconut cream

1 cup greek yogurt

1/2 cup honey

1 tsp vanilla essence

pinch of salt

1 tbsp coconut oil

1 tsp brown sugar

2 tsp cinnamon (divided)

TOPPINGS:

8 cherries (optional)

DIRECTIONS:

1. Grease a 9″ pie dish/cake pan with coconut oil. Mix all the crust ingredients together thoroughly in a mixing bowl, then pour into the pie dish. Press down hard with a spoon/fork to create the crust, lining the base and sides of the dish.

2. Pre-heat the oven to 170 degrees Celsius and bake the crust for 15 minutes until golden. Leave to cool.

3. Add all but one banana, coconut cream, maple syrup, yogurt, 1 tsp cinnamon, vanilla and salt into a blender and blend on high speed until well combined. Refrigerate mixture.

4. In a pan on medium heat, add coconut oil. Slice the remaining banana and place slices on the pan. Sprinkle them with sugar and cinnamon while in the pan, and leave them to cook for 5 minutes on each side. Set aside.

5. Pour half the filling into the pie crust, then add the caramelized bananas, spacing them evenly. Pour the remaining pie mixture over them. If the banana slices float to the top, push them back down. Arrange cherries in a circle on the top of the pie. Freeze the pie overnight.

6. To serve, let it cool at room temperature for 5 minutes. Enjoy.

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2 thoughts on “Banana Ice Cream Pie

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