Since I know you just want to know the recipe, I'll just be posting pics and recipe details going forward...here you go! <3
Banana Ice Cream Pie
vegan, gluten-free, can be nut free if omit walnutsEasy Prep and ready to eat within 30 min-1 hour, No Bake
Ingredients
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
- 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)
Method
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.
- 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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