Vegan Banana Split Ice Cream Pie

This pie is so decadent and amazing, however oh, cool thing? It’s vegan, gluten, soy and sugar complimentary. Directly: you can’t simply toss it together in 10 minutes and likewise put supper on the table, capture in a 5k run, call your grandmother to capture up, check out a chapter in your summertime book of option, or possibly comprise a little treat to tide yourself over and do a lot of other things while the pie simply takes place.

This dessert takes preparation, planning and a little cautious tending. You need to extremely delicately push the crust into the pan and keep in mind to chill it once it cools. There is exact drizzling of chocolate sauce into the churning ice cream at the very end. Did you keep in mind to chill the bowl of your ice cream maker over night? And among the cans of coconut milk? You got ta do that too. The coconut cream need to be whipped right prior to you serve it due to the fact that it tends to run a bit. Likewise, keep in mind to eliminate the pie from the freezer about 10 minutes prior to you wish to serve it so that a possible go to the toolshed for a chainsaw does not end up being an entire thing. Yes. This pie needs your mindfulness and attention. Is that a lot to ask? It’s pie! Absolutely worth it.

Why the hassle? Every so often, I like to roll up my sleeves and make something outrageous and tough, truly absorb myself in the job of making food. Food does not need to be simple or fast or on the table in thirty minutes or less all the time. It’s great to get lost in the capacity of all of it, the enhancements, the variations; intending greater in the every day. This is necessary in some cases!

vegan and gluten-free banana split ice cream pie - The First Messvegan and gluten-free banana split ice cream pie - The First Mess

VEGAN BANANA SPLIT ICE CREAM PIE
Print the dish here!
SERVES:
makes one 9 inch pie
NOTES: The dish for the ice cream makes a bit more than what is required for the pie. Oops:-RRB- Cool thing: I had some caramel from these brownies and sprinkled some onto the crust prior to I laid the ice cream in. Extremely suggested!

CRUST:
1 1/4 cups almond flour
1/4 cup cocoa powder
1 tablespoon agave nectar/maple syrup
2 tsp vanilla extract
1/4 cup melted coconut oil

ROASTED BANANA ICE CREAM:
2 medium bananas, peeled and sliced (approximately)
1 tablespoon melted coconut oil
2 (400 ml) cans of complete fat coconut milk
1/3 cup agave nectar/maple syrup/raw honey + additional for roasting bananas
1 tablespoon vanilla extract
little pinch of salt

CHOCOLATE SAUCE/SHELL:
1/3 cup semi sweet chocolate chips
2 tsp melted coconut oil

COCONUT WHIPPED CREAM:
2 cans complete fat coconut milk, cooled over night
3 tablespoon agave nectar/maple syrup/raw honey
1/2 tsp vanilla extract

Preheat the oven to 350 degrees F (you’ll need to raise it to 400 degrees F for the bananas).

Make the crust: Integrate the almond flour and cocoa powder in a medium bowl and blend together. Include the agave nectar, vanilla extract and coconut oil. Mix up until completely integrated and the mix holds together like damp sand. Press mix into a 9 inch pie plate, attempting to make the density even the whole time the sides and the bottom. Bake in a 350 oven for 10-15 minutes, or up until a little darker and dry/solid seeming. Cool crust completely at space temperature level and location in the refrigerator up until prepared for usage.

Roast the bananas: Raise the oven temperature level to 400 degrees F. Location the chopped bananas on a parchment lined baking sheet. Brush the pieces with the melted coconut oil and maple syrup. Roast for about 20 minutes or up until bananas are extremely soft and caramelization appears (see picture). Cool bananas on the tray and reserved.

Make the chocolate sauce: Integrate the chocolate chips and coconut oil in a little stainless-steel or glass bowl. Location bowl over a pan with 1 inch of simmering water (double boiler approach). Stir the chocolate chips up until melted and a consistent mix is attained. Get rid of from the heat and reserved (NOT in the refrigerator!)

Make the ice cream: Integrate the roasted bananas, coconut milk, agave nectar, vanilla extract and salt in a mixer or food mill. Blend/pulse up until bananas are liquified into the mixture/not chunky. Put this mix into your ice cream maker and follow through with the producer’s instructions. Mine took about 25 minutes to accomplish a little firmer soft serve-like texture. In the eleventh hour of churning, gradually put the chocolate sauce in. It will solidify instantly and form little pockets of chocolaty goodness.

Scrape the ice cream into the reserved pie crust. Smooth the leading and freeze for an excellent 20 minutes to tighten the ice cream.

Make the whipped coconut cream: Get rid of the leading layer of strong cream from the cans of coconut milk. Location into the bowl of a stand mixer. Include the agave/honey/sweetener of option and vanilla bean seeds. Mix on medium-high speed, stopping and scraping down occasionally. Mix up until stiff, whipped cream-like consistency is attained.

Put Together: Get rid of the pie from the freezer and top with the whipped coconut cream. Leading with a couple of cherries for garnish if you like (I just do this to truly drive house the banana split style). Serve instantly.

Program Conceal 32 remarks.

  • raechel @the rebel grrl cooking area

    Spectacular images. Tasty dish. (as normal!). And what a generous and amazing free gift! Thank you for all of it!: ) Reply

  • Ashlae

    Roasted banana split ice cream pie– ARE YOU JOKING ME? I have actually stated it as soon as and I’ll state it once again: you. friggin’. guideline.

    Now, if just we lived better so I might snag a piece of that pie. Reply

  • Kris

    This looks scrumptious! I’m going to make it this summertime! Reply

  • Shelley Specht

    Looks delish! I can’t wait to attempt it! Reply

  • Susannah

    Swoon– looks ideal for summertime. At least, i’ll be making this ice cream soon. I enjoy McSweeney’s too! Fingers crossed I’m the * fortunate peach *! Reply

  • Amani

    This looks remarkable! I’m caring roasted fruit in desserts today. I made a roasted rhubarb coconut ice cream that had me over the moon! Reply

  • Anouk

    * Fantasizing * About a summer season barbeque, with some charming good friends, out on our balcony (/ still under building/) and after that getting this child out of the freezer: immediate joy! Reply

  • Katrina @ Warm Vanilla Sugar

    This looks simply amazing! Yum! Reply

  • Jessy

    This looks scrumptious, specifically the combinationof grilled bananas and coconut milk. Reply

  • thelittleloaf

    I enjoy love love that picture of the sticky roasted bananas– makes me wish to dive into my screen with a spoon. Then all that cream includes a cool blanket of harmony over the top of the entire thing– what a beautiful dessert. Reply

  • Kelsey

    Like a manager, Laura. YUM. Oh, and, everybody might utilize a little McSweeny in their life.;-RRB- Reply

  • Justine

    Never ever mind the free gift– whoever gets to consume this pie is a fortunate, fortunate peach. Reply

  • Jessie

    So wanting I had a piece of that today! Delish! Reply

  • Caroline

    Love this! Beautiful. Reply

  • emily von euw

    lovely! i enjoy the pictures, dish and blog site. keep it up. Reply

  • Angie W

    The roasted bananas look divine. I might need to make them by their lonely. Reply

  • fall

    Those roasted bananas look extraordinary. I have actually been wishing to attempt the coconut “whipped cream” approach permanently. It looks so light a fluffy atop this pie. Delicious! Reply

  • Basil

    Oh. My. Gosh. This appearance extraordinary! I do not understand why, however I have actually been wishing to make a pie at some point quickly. This looks so ideal– I’ll simply need to get some coconut! Reply

  • Christina

    I would enjoy to win a membership to Lucky Peach. Such a cool and wacky art piece! Reply

  • Amanda

    This dessert looks extraordinary. I can not wait to make this. Likewise, I definitely enjoy Fortunate Peach, I found it one lazy Sunday taking pleasure in a Dirty Chai at Barnes and Noble- it is the most addictive publication. I am exceptionally envious of your year membership and of your remarkable good friend who go that for you, fortunate you. Reply

  • Laura

    Stunning pie! Looks decadent therefore scrumptious. Reply

  • Kate

    I have actually believed a lot recently about roasting bananas, trying to find that abundant, deep taste, warmed and gooey. I believe this post is pressing me because instructions.

    Which cake??? My gosh. What a charm. Reply

  • Hannah

    What I enjoy finest about this dish is that I anticipate I will be utilizing each spectacular sounding element separately also. (Coconut whipped cream? Are you joke me? How did I not understand this might be done?!).

    Likewise, I enjoy this: “I like to roll up my sleeves and make something outrageous and tough, truly absorb myself in the job of making food. Food does not need to be simple or fast or on the table in thirty minutes or less all the time. It’s great to get lost in the capacity of all of it, the enhancements, the variations; intending greater in the every day. This is necessary.” So essential. Reply

  • Courtney

    This looks freakin’ amazing and I am cursing myself today for not having actually purchased the ice cream maker accessory for my kitchenaid yet. You had me at roasted bananas. Reply

  • Nina

    Thank you for this remarkable dish and post. Despite the fact that basic and fast meals can be extremely rewarding, I likewise believe that more time consuming meals are (currently in the procedure of making them) the most fulfilling and I would enjoy to get motivated by the publication much like you. Reply

  • Cookie and Kate

    Simply returned from the tropics and I’m still drooling at the sight of velvety coconutty goodness. Teleport a huge forkful of this pie to Oklahoma, will you please? Reply

  • Ken

    Making ice cream come out right is normally the hardest part of the dish, and this dish makes this action appearance so simple. Likewise, the images are incredible.

    Cheers,
    Ken Reply

  • Nathalie

    What if you do not own an ice cream maker? Will it work simply to freeze tje banana/coconut mix? Reply

    • Laura Wright

      Hey There Nathalie,
      David Lebovitz has some fantastic guidelines on making homemade ice cream without an ice cream maker here: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
      – L Reply

  • Katja

    Hi Laura! the pie looks amazing! Do yo believe I could simply utilize the space temperature level banana mix on the crust without making it into ice cream? Would I then put that in the freezer or not? I do not have an ice cream maker. Thanks! Reply

    • Laura

      Hey There Katja,
      You might definitely attempt it however you would absolutely still need to freeze the entire pie after. The banana mix does not have enough fat to totally strengthen in the refrigerator (I do not believe). I’m concerned that you’ll end up with ice crystals in the filling due to the fact that it will not be getting churned.

      If you’re open to it, you might constantly purchase a pint of vegan vanilla ice cream, let it soften, and after that mash the roasted bananas into it, and after that utilize that for your filling. You ‘d avoid the coconut milk, agave, vanilla and salt if you did this. Hope this assists.
      – L Reply

  • Sue

    I just made the ice cream part, and it was scrumptious! Thanks for the recipe.:-RRB- Reply

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Check Out Complete Short Article https://thefirstmess.com/2012/06/26/gluten-free-vegan-banana-split-ice-cream-pie-recipe/ .