Vegan Chocolate Peanut Butter Banana Ice Cream Pie
Catherine Gill, author of the brand-new cookbook The Dirty Vegan had us at peanut butter. And chocolate. And banana ice cream.
Gill, a blog writer, holistic vegan chef focusing on natural and natural food and former owner of Dirty Vegan Foods (a vegan bakery specializing in veganized versions of timeless desserts), just dropped this brand-new cookbook that offers up heaps of delicious vegan dishes to prepare, like this vegan recipe for Chocolate Peanut Butter Banana Ice Cream Pie that serves eight individuals.
1/2 cup creamy peanut butter
1/4 cup maple syrup
1 quart vegan vanilla ice cream, softened
1 ready graham cracker pie crust, 9 inch size
1/2 cup and 2 tablespoons peanuts, chopped
1 ripe (however company) banana, very finely sliced
1/2 cup vegan semi-sweet chocolate chips
2 tablespoons vanilla vegan soy milk
1 tablespoon coconut oil
In a big mixing bowl, cream together peanut butter and maple syrup; combine with ice cream. Spread half of the ice cream mixture equally in pie crust. Spray an even layer of 1/4 cup of the sliced peanuts on top of ice cream layer and arrange banana slices equally over top of peanuts.
Location in freezer while you make chocolate ganache.
In a small pan on low heat, melt chocolate chips, soy milk and coconut oil together, stirring regularly. When well integrated, get rid of ganache from heat and set aside. Remove pie from freezer and put on a layer of half of the chocolate ganache; spread staying ice cream mix on top of that. Last but not least, spray 1/4 cup sliced peanuts and the last of the chocolate ganache. Sprinkle with last 2 tablespoons of sliced peanuts, cover with cover (that accompanies ready pie crust) and freeze over night or until firm.