Dairy Free Banana Cream Pie Ice Cream
This creamy banana pie inspired dessert offers a delightful frozen treat with nostalgic flavor and a satisfying, crowd pleasing finish.
Equipment
- ice cream maker
Ingredients
For the Ice Cream Base
- 2 Ripe Bananas, Mashed
- 2 cups Full Fat Coconut Cream
- 1 cup Unsweetened Oat Milk
- 1/2 cup Granulated Sugar
- 1/4 cup Maple Syrup
- 2 tbsp Cornstarch
- 2 tsp Vanilla Extract
- 1/2 tsp Fine Sea Salt
For the Cookie Crumble
- 1 1/2 cups Dairy Free Vanilla Cookie Crumbs
- 1/4 cup Dairy Free Butter, Melted
- 2 tbsp Granulated Sugar
For the Banana Swirl
- 2 Ripe Bananas, Thinly Sliced
- 1 tbsp Maple Syrup
- 1 tbsp Fresh Lemon Juice
Instructions
- Stir the banana slices, maple syrup, and lemon juice together in a skillet. Cook over medium heat for 3 to 4 minutes, until softened and lightly caramelized, then cool completely.
- Whisk the mashed bananas, coconut cream, oat milk, sugar, maple syrup, cornstarch, and sea salt in a saucepan until smooth.
- Cook the banana base over medium heat for 5 to 7 minutes, whisking constantly, until slightly thickened. Stir in the vanilla extract.
- Refrigerate the base and caramelized banana mixture separately for at least 4 hours.
- Combine the dairy free cookie crumbs, melted butter, and sugar. Bake at 350 F for 8 minutes, then cool completely.
- Churn the cold banana ice cream base in an ice cream maker until thick and creamy.
- Layer the ice cream with the cookie crumble and caramelized banana pieces in a freezer-safe container, cover with parchment paper, and freeze for 4 hours.
Nutrition
Serving: 1servingCalories: 419kcalCarbohydrates: 55gProtein: 2gFat: 20g