Go Back
Print
How To Make A Killer Peanut Butter Ice Cream Pie | This homemade ice cream pie is the healthy dessert recipe you need to try! Made with with goodness like peanut butter, bananas, coconut milk, maple syrup and coconut flour, it still tastes as sinful as can be. Did I mention this is a dairy free, gluten free, vegan dessert? Click through for the goodness! And access to a FREE healthy dessert recipes e-book featuring 10 more recipes. Yum! #healthydessert #veganicecream #dairyfreeicecream

Peanut Butter Ice Cream Pie

This homemade peanut butter ice cream pie is the healthy dessert recipe you need to try! Made with with goodness like peanut butter, bananas, coconut milk, maple syrup and coconut flour, it still tastes as sinful as can be. Did I mention this is a dairy free, gluten free, vegan dessert? Booyah!

Treat yourself to some ;). I won't judge if you don't share!

Course Dessert
Cuisine Dairy Free, Gluten Free, Ice Cream, Refined Sugar Free, Soy Free, Vegan, Vegetarian
Keyword Peanut Butter Ice Cream
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 2 hours
Total Time 45 minutes
Servings 6 Servings
Author Sara - Ms. Health-Esteem

Ingredients

Crust

  • 1 Banana
  • 2 Egg Replacers I used Namaste Foods Egg Replacer - You can also use eggs but please buy local from farms that raise happy, healthy chickens <3
  • 1/2 Cup Coconut Flour
  • 1 Tbsp Maple Syrup
  • 1 Tsp Vanilla Extract
  • Coconut Oil To grease the pie plate.

Peanut Butter Ice Cream

  • 1/2 Cup Cashews Soaked for a few hours to overnight to soften them
  • 1 Banana
  • 1 Can Coconut Milk Best if refrigerated overnight (your peanut butter ice cream will be ready faster that way ;))
  • 1/2 Cup Peanut Butter I prefer a natural, crunchy peanut butter - Cashew or almond butter would also work
  • 1/4 Cup Maple Syrup

Instructions

For The Crust

  1. Preheat the oven to 350 degrees.

  2. Prepare your egg replacer and blend it with the bananas in a food processor (you can also use a mixing bowl and egg beater if you'd prefer)

  3. Add the coconut flour and maple syrup and blend until the mixture thickens.

  4. Grease a 9” pie pan with coconut oil and press the dough evenly throughout.

  5. Prick the dough with a fork a few times (this lets steam escape so your pie crust doesn't puff up or crumble) and place in the oven.

  6. Cook for 10 to 15 minutes (the crust should brown slightly).

  7. Let cool to room temperature before moving on to the peanut butter ice cream filling.

For The Peanut Butter Ice Cream

  1. Break up the cashews in a food processor.

  2. Add the Banana, Maple Syrup and Coconut Milk and blend until well combined.

  3. Lastly, add the Peanut Butter and continue to mix until you have a thick, creamy consistency.

    (I recommend using a natural peanut butter; Mother Nature’s delicious peanuts are perfect all by themselves. And the maple syrup and banana’s add all the sweetness you need in this pie ;))

  4. When the pie crust is cooled to room temperature, 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 want in on this goodness sooner (this is what I do!)

    Or eat it all now, I won’t judge you <3.

  5. Enjoy the yumness!

Optional Garnishes

  1. If you want some extra yum, garnish with sliced banana, cacao nibs, coconut chips and a sprinkle of cinnamon.