Chocolate-Banana Ice Cream Pie

Name: Chocolate-Banana Ice Cream Pie
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 2 mediums bananas; 1 pint chocolate ice cream; 2 teaspoons confectioners sugar; 237 milliliters heavy cream; 1 stick unsalted butter, melted; 237 milliliters unsweetened shredded coconut, plus toasted coconut for topping (optional); 1 pint vanilla ice cream; 60 vanilla wafer cookies (about three-quarters of a 12-ounce box)

Chocolate-Bananan Ice Cream Pie might be just the dessert you are searching for. This recipe serves 8. One serving contains 767 calories, 8g of protein, and 51g of fat. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up heavy cream, vanillan ice cream, confectioners' sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 5 hours and 10 minutes.

Instructions

Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature.

Ingredients you will need

Vanilla Ice Cream

Banana

Coconut

Butter

Crust

Equipment you will use

Food Processor

Springform Pan

Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours.

Ingredients you will need

Vanilla Ice Cream

Banana

Spread

Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours.

Ingredients you will need

Chocolate Ice Cream

Vanilla

Spread

Wrap

Equipment you will use

Plastic Wrap

Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired.

Ingredients you will need

Powdered Sugar

Coconut

Spread

Cream

Equipment you will use

Blender

Photograph by Con Poulos

Equipment

Ingredients

Servings:

2mediums

bananas 1pint

chocolate ice cream 2teaspoons

confectioners' sugar 237milliliters

heavy cream 1stick

unsalted butter, melted 237milliliters

unsweetened shredded coconut, plus toasted coconut for topping (optional)1pint

vanilla ice cream 60

vanilla wafer cookies (about three-quarters of a 12-ounce box)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "