Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Chocolate-Banana Ice Cream Pie
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- Level: Easy
- Total: 5 hr 10 min
- Prep: 5 hr 10 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 655
- Total Fat
- 45 g
- Saturated Fat
- 27 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 21 g
- Protein
- 6 g
- Cholesterol
- 97 mg
- Sodium
- 206 mg
- Level: Easy
- Total: 5 hr 10 min
- Prep: 5 hr 10 min
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 655
- Total Fat
- 45 g
- Saturated Fat
- 27 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 4 g
- Sugar
- 21 g
- Protein
- 6 g
- Cholesterol
- 97 mg
- Sodium
- 206 mg
Ingredients
Directions
- Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and 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.
- 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 and freeze until firm, at least 2 hours.
- Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired.
