Last updated on Jan 13th, 2021 at 12:34 pm
A simple recipe for Banana, Coconut and Almond Ice Cream Pie. Make this quickly before the real chill of winter sets in! This recipe is gluten-free and great as a treat for the kids.
Almond Coconut Crust:
1 stick unsalted butter (110 grams)
1 cup shredded coconut (sweetened or unsweetened)
1 cup ground almonds (or you can use any ground nuts or crushed biscuits)
1 ripe banana
2 ripe bananas mashed
2 tsp lemon juice
zest of 1 lemon
1 pint ice cream (your choice of flavor, just keep in mind the the bananas will color the ice cream if you use vanilla or any light-colored flavor)
1 ripe banana, sliced
1 tsp lemon juice
To make crust, melt butter in pan and toast shredded coconut until light brown. Remove from pan and add ground almonds. Mix and press on a greased 9-inch pie plate. Freeze for 30 minutes. When ready to assemble, line crust with sliced banana.
To make filling, combine bananas, lemon juice and lemon zest in a food processor. Process until smooth. Add ice cream and pulse until combined. Do not process too long or ice cream will melt.
Scrape ice cream onto prepared pie crust, smoothing the top.
Cover with plastic and freeze for at least 4 hours. When ready to serve, toss lemon juice and banana slices and layer on top of pie.
Recipe courtesy of Cafe Nilson.
Reproduced under a Creative Commons license.