My daughter turned 4 last week; and she requested a pink treat.
So I came up with this: banana raspberry ice cream pie / cake
Before you start you want to peel and freeze bananas at least 8 … I like to freeze them for about 4 hours … otherwise they get rock hard frozen and are harder to blend into a smooth ice-cream ( but this would depend on your freezer )
Then you want to make the crust and throw that in the freezer as well
Crust ingredients ( place the following in a food processor and mix well )
- 2 cups of pecans
- 2 table spoons of coconut oil
- a handful cashews
- and a pinch of vanilla
- some maple syrup or dates to sweeten ( I added a little of both )
Check for the consistency … you want to be able to shape it and not for it to crumble … so if it is too soft add more nuts… if too crumbly add some coconut oil or maple syrup. (but be carful as just a teaspoon can be all you need )
Shape into small pies for individual servings or a big pie and place in freezer for an hour or more.
Once the bananas are ready blend them with frozen raspberries. I love the taste of this ; as the bananas are sweet and the raspberries take the sweetness down. I usually add enough raspberries so that it is not too sweet … probably about 1 – 2 cup full of raspberries
Once blended take the pie crust out … fill it up and place it back in the freezer for a bit to get the ice-cream filling to harden a little…
and the you are all set 🙂
I had extra ice-cream left over which was delicious without the crust as well.