Earlier this year, we served up some awesome vegan inspiration in the form of a podcast interview with Catherine Gill, author of The Dirty Vegan blog and The Dirty Vegan cookbook. And now, we’re thrilled to dish out one of Catherine’s super tasty vegan dessert recipes — Chocolate Peanut Butter Banana Ice Cream Pie. Because, seriously, there is nothing in that recipe title that we don’t already love.
But, one tip before you get started: Remember that this is a frozen dessert, so you’ll need to plan ahead if you’re making it for a specific occasion. Making it the day before to give it enough time to freeze isn’t a bad idea.
Chocolate Peanut Butter Banana Ice Cream Pie
Serving Size: 8
½ cup creamy peanut butter
¼ cup maple syrup
1 quart vegan vanilla ice cream, softened
1 prepared graham cracker pie crust, 9-inch size
½ cup and 2 tablespoons peanuts, chopped
1 ripe (but firm) banana, thinly sliced
½ cup vegan semi-sweet chocolate chips
2 tablespoons vanilla vegan soy milk
1 tablespoon coconut oil
- In a large mixing bowl, cream together peanut butter and maple syrup; combine with ice cream.
- Spread half of ice cream mixture evenly in pie crust. Sprinkle an even layer of ¼ cup of the chopped peanuts on top of ice cream layer and arrange banana slices evenly over top of peanuts. Place in freezer while you make chocolate ganache.
- To make chocolate ganache, melt chocolate chips, soy milk and coconut oil together in a small saucepan on low heat, stirring frequently. When well combined, remove ganache from heat and set aside.
- Remove pie from freezer and pour on a layer of half of the chocolate ganache; spread remaining ice cream mixture on top of that.
- Lastly, sprinkle ¼ cup chopped peanuts and the last of the chocolate ganache. Sprinkle with last 2 tablespoons of chopped peanuts, cover with lid (that accompanies prepared pie crust) and freeze overnight or until firm.
Have you ever made an ice cream pie — vegan or not? I used to make an apple and ice cream pie for Thanksgiving, but I’ve gotten out of the habit. Maybe it’s time to revisit it … and perhaps with a vegan twist! —Kristen