This Chocolate Peanut Butter Banana Ice Cream Pie Recipe Is So Good, You Won't Believe It's Vegan by 30Seconds Food
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Looking for a vegan dessert that doesn't skimp on taste? Try this chocolate peanut butter banana ice cream pie recipe from Catherine Gill, author of The Dirty Vegan.
This easy and delicious dessert recipe is so good, you won't believe it's vegan.
Cuisine: American
Prep Time: 20 minutes plus time to freeze
Cook Time: 5 minutes
Total Time: 25 minutes plus time to freeze
Servings: Makes 1 pie
Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup maple syrup
- 1 quart vegan vanilla ice cream, softened
- 1 prepared graham cracker pie crust, 9-inch size
- 1/2 cup and 2 tablespoons peanuts, chopped
- 1 ripe (but firm) banana, thinly sliced
- 1/2 cup vegan semi-sweet chocolate chips
- 2 tablespoons vanilla vegan soy milk
- 1 tablespoon coconut oil
Here’s how to make it:
- In a large mixing bowl, cream together peanut butter and maple syrup. Combine with ice cream.
- Spread half of the ice cream mixture evenly in pie crust.
- Sprinkle an even layer of 1/4 cup of the chopped peanuts on top of ice cream layer.
- Arrange banana slices evenly over top of peanuts. Place in the freezer while you make chocolate ganache.
- To make the chocolate ganache, in a small saucepan on low heat, melt chocolate chips, soy milk and coconut oil together, 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 over top.
- Sprinkle 1/4 cup chopped peanuts and the last of the chocolate ganache. Sprinkle with last 2 tablespoons of chopped peanuts. Cover and freeze overnight or until firm.
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