Elvis had it right: peanut butter and banana are an unbeatable combination. Peanut butter and chocolate, too. The three together? Perfection. This ice cream pie features a crunchy peanut butter crust and low-sugar banana ice cream drizzled in a gooey chocolate glaze. It’s the perfect summer dessert. Be sure to freeze immediately after assembling or you’ll end up with a soupy mess, as above (see my words of warning at the end). It’s delicious anyway.
Peanut Butter Crust:
Prepare this one from Eat the cookie! according to Liz’s instructions then press the mixture into a 9-inch springform pan, running it up the sides so it can accommodate the filling. Bake as directed.
1/3 cup coconut nectar or liquid sweetener of choice
1/3 cup cacao powder
1-2 drops Medicine Flower vanilla extract or 1/2 tsp regular vanilla extract
3-4 drops Medicine Flower dark chocolate extract (optional)
Mix coconut nectar and extracts in a small bowl then sift in cacao powder and whisk vigorously until free of lumps. If the mixture is too thick, you can warm it lightly or add a few drops of coconut oil to thin it out but I didn’t find this to be necessary. Set aside.
Banana Chocolate Chip Ice Cream:
1 can organic coconut milk
1 very ripe banana
2T coconut nectar, honey or liquid sweetener of choice
2-3 drops Medicine Flower vanilla extract or 1 tsp regular vanilla extract
Generous pinch vanilla bean powder (optional)
4-5 drops Medicine Flower banana extract or 1 tsp regular banana extract (optional)
1/2 cup mini chocolate chips (I used Enjoy Life dairy free) or chopped chocolate of choice
Blend all ingredients except chocolate chips in a Vita-Mix or other high-speed blender then pour into ice cream maker and process according to manufacturer’s instructions. While it’s churning, prepare Chocolate Drizzle (above). About 3-5 minutes before ice cream reaches desired consistency, dump in chocolate chips.
Immediately fill pie crust then top with Chocolate Drizzle (you can use any leftover to pour over individual slices before serving).
DO: Freeze immediately for 30-60 minutes before slicing and serving. DON’T: Spend the next 15 minutes in your hot kitchen taking photographs of your impressive creation or you’ll end up with pools of ice cream spilling over the sides as I did. If this happens, use the photo as your lead shot and let people to think you styled it that way on purpose, just to be fancy.