Chocolate-Banana Ice Cream Pie
By jwbrouss
Ingredients
- 60 vanilla wafer cookies (about 3/4 of a 12 oz box)
- 1 cup unsweetened shredded cococnut, plus toasted coconut for topping (optional)
- 1 stick unsalted butter, melted
- 2 medium bananas
- 1 pint vanilla ice cream
- 1 pint chocolate ice cream
- 1 cup heavy cream
- 2 tsp confectioners' sugar
Details
Servings 6
Preparation time 30mins
Cooking time 30mins
Preparation
Step 1
1. Pulse the cookies, coconut 7 butter in a food processor until finely ground. Press into the bottom & halfway up the sides of a 9" springform pan. slice the bananas & arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature.
2. Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap & freeze until firm, at least 2 hours.
3. Remove the pie from the freezer 20 minutes before serving. Beat the cream & confectioners' sugar until soft peaks form, then spread over the pie.
Top with toasted coconut, if desired.
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