When I was a kid a friend of mine told me about a dessert that her family had made – Peanut Butter Ice Cream Pie. I honestly never had the opportunity to try it, but it struck a chord with my sweet tooth… Peanut butter ice cream and pie together at last? This is kismet! I stuck that delicious idea in my back pocket, half-considering an attempt at creating it every now and again, but never accomplishing anything.
Then I became the healthy foodie that I am today and forgot all about the sweet, delicious dream that was Peanut Butter Ice Cream Pie. Until now…
Misty’s Protein Pancakes inspired me to create a pie crust (here’s the recipe by the way, you won’t be disappointed). Banana’s and eggs made such a fantastic base. Add some coconut flour and a little vanilla and boom, we’ve got dough! I was so excited about making a pie crust, that I never considered the next step… what exactly would I be filling said crust with? And the dreams of Peanut Butter Ice Cream returned!
I make no claim that this tastes like the original, considering the fact that this has always been an idea rolling around in my head; I’ve never experienced the deliciousness of the Peanut Butter, Ice Cream, Pie trifecta. But I do harbour a healthy sweet tooth with an appreciation for ice cream and peanut butter and, after imagining a triforce of deliciousness for years, I am so incredibly happy with the results! I know you won’t be disappointed either! Not only is it delicious, it’s full of awesome ingredients that are good for your bod. <3
Dairy Free Peanut Butter Ice Cream Pie
This recipe is Dairy Free, Gluten Free and Vegetarian.
For the Crust
2 Eggs (From local, happy chickens please <3)
½ Cup of Coconut Flour
1 Tbsp. of Maple Syrup
1 Tsp Vanilla Extract
Preheat the oven to 350 degrees. Beat the eggs and bananas together with a fork or blend in a food processor. Add the coconut flour and maple syrup and blend until the mixture thickens. Grease a 9” pie pan and press the dough evenly throughout. Prick the dough with a fork and place in the oven, cooking for 10 to 15 minutes (the crust should brown slightly). Let cool and work on the delicious filling!
For the Peanut Butter Ice Cream
½ Cup of Cashews, soaked for a few hours to overnight to soften them
1 Can of Coconut Milk, refrigerate overnight
½ Cup of Peanut Butter (like this), Cashew or Almond Butter would also work
¼ Cup of Maple Syrup or Honey
Combine the Cashews, Banana, Maple Syrup and Coconut Milk in a blender or food processor. Mix until well blended. Add the Peanut Butter and continue to mix until you have a thick, liquid consistency. I’d suggest avoiding sugary brands of peanut butter; Mother Nature’s delicious peanuts are perfect all by themselves! And the maple syrup and banana’s add all the sweetness you could ever need!
Pour the filling into the pie crust and refrigerate for a few hours to overnight to allow the peanut butter ice cream to thicken. Or pop it in the freezer for a couple of hours if you’d prefer it to be more solid… Or eat it all now, I won’t judge you.
And hey! You’ve got a whole freaking pie of yumminess now to share with all your loved ones! Or horde and devour in your own time… please don’t tell my hubby!
Want to add a little extra yummy on top? I garnished with banana, cacao nibs, coconut chips and a sprinkle of cinnamon!
This is so much greater than my imaginary dreams of sweetness. I had never considered that I could make something so good and still be kind to my body! It’s amazing what you can do with a little creativity and wholesome ingredients! I hope you enjoy it too. <3
Health and love,
Thought of the day: Sweet dreams can be fantastic realities!
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