I scream, you scream, we all scream for…. pie?…. Wait a minute, that doesn’t sound right… But it is, when the pie is made of ice cream! (Seriously, I may have to rename this blog “The Misfit Ice Cream Maker” :-)) What we have here is a banana ice cream pie, with a peanut butter cookie crust, topped with chocolate-peanut butter ganache.
Surprisingly, perhaps, the inspiration for this little dish wasn’t from ice cream, but from a botched batch of cookies. I didn’t have the heart to throw them out, but I sure wasn’t feeding them to anyone either. For this reason, I trust you’ll forgive me for not sharing that recipe. Luckily, the crust can be made with any (baked) peanut butter cookie you desire, so use your favorite.
The ice cream turned out softer than the other’s I’ve made, but that worked out well, because this meant that the pie could be sliced straight from the freezer and popped right into you mouth. No plates or utensils required… I’m not saying this happened, or anything…
So, kids, remember: when life hands you crappy cookies, make a pie crust🙂
Banana Ice Cream Pie, with Peanut Butter Cookie Crust
For the Banana Ice Cream:
3/4 cup Pureed Banana
3/4 cup Coconut Milk, well shaken (full fat)
1/4 cup Agave Nectar
For the Crust:
1 cup Peanut Butter Cookie Crumbs
2 tbsp Coconut Oil, melted
For the Ganache:
3 tbsp Coconut Milk
1 tbsp Peanut Butter (I used natural)
1 ounce (30 grams) Semi-Sweet Chocolate Chips
In a food processor or blender, puree bananas. Add coconut milk and agave nectar. Process until thoroughly combined and smooth. Pour mixture into a shallow container with lid and place in freezer. After about 1 1/2 hours, stir mixture and return to the freezer until fully frozen (this could take 5 – 8 hours, I left it overnight).
After ice cream has frozen, stir the cookie crumbs and oil together until combined. Press firmly into an 8 inch pie plate. Place in freezer and chill for about 10 minutes (this could also be done a head, covered tightly and frozen until ready to use).
When crust is chilling, remove ice cream from freezer. Spoon into food processor or blender and process until smooth and looks like soft serve. Pour into chilled pie crust and smooth surface. Return to freezer.
To make the ganache, bring milk to a simmer, in a small pot. Stir in peanut butter. Remove from heat and stir in chocolate until melted and thoroughly combined. Allow to cool then pipe onto pie. Return pie to freezer until ganache has firmed (5 – 10 minutes).
Cover pie tightly and return to freezer until fully frozen (2 – 4 hours).