Enjoy a slice of Chocolate Raspberry Peanut Butter Ice Cream Pie tonight for dessert. This frozen treat is easy to make and is the perfect ending to any meal.
If you are looking for a delicious dessert to serve your family tonight that is simple to make and lighter than a traditional ice cream pie, then you've got to try this recipe.
Although the title of this recipe includes the words "ice cream" there isn't actually any ice cream in the pie. The dairy-free filling is made by blending frozen banana slices with a little almond milk and a big scoop of peanut butter and some cocoa powder. This combination is as smooth and delicious as any ice cream that is made with cream and eggs.
Then to round out the flavor, raspberries are tossed in before the filling is spread into a graham cracker crust.
The pie is drizzled with a chocolate ganache that is made using chocolate and water instead of whipping cream to make it a lighter option.
I did top my pie with some whipped cream before garnishing it with fresh raspberries and banana slices to make it look pretty, but you can use dairy-free whipped cream if you need to keep this dessert dairy-free, or you can omit it altogether.
to make this pie you'll need:
- ⅓ cup creamy peanut butter
- 1 graham cracker pie crust
- ⅓ cup semi-sweet chocolate chips
other ingredients
- 5 large (or 6 medium) bananas
- ¾ cup fresh raspberries
- 3 tablespoons cocoa powder, sifted to remove lumps
- 2-3 tablespoons almond milk (or any plant-based milk)*
- 2 tablespoons warm water
- optional, whipped cream for garnish (or use dairy-free whipped cream for a dairy-free dessert)
- optional, 12 banana slices and 12 raspberries for garnish
*You can swap out traditional cow's milk for the plant-based milk if you prefer.
NOTE:
- To make this frozen pie you'll first need to make homemade ice cream using frozen bananas.
- This recipe is super easy to make but you will need a sturdy food processor or heavy-duty blender. Processing five frozen bananas will require a good motor. If your appliance isn't up to snuff, then cut the recipe in half and make half of the frozen banana ice cream at a time.
chocolate peanut butter banana raspberry ice cream
- Start by peeling and slicing five bananas into thin slices.
- Line a baking sheet or cutting board with wax paper, parchment paper, or a silicone mat and arrange the bananas in a single layer then cover them and place them in the freezer for at least 2 hours.
- Alternatively, you can create single layers of the banana slices in large zip-top bags.
- Cut the ¾ cup of fresh raspberries into 4 pieces. Arrange in a single layer and freeze.
- Remove the frozen bananas from the freezer and place them in a food processor or blender.
- Add ⅓ cup of peanut butter, 3 tablespoons cocoa powder, and 1 tablespoon of almond milk.
- Blend or puree, until the bananas are broken up.
- Scrape down the banana mixture and add one more tablespoon of almond milk.
- Continue to blend until smooth, scraping down the bowl as needed.
- If needed, you can add up to 1 tablespoon of almond milk.
- Once the banana ice cream is smooth and creamy then mix in the frozen raspberry pieces.
- Do not blend them using the food processor or blender as the raspberries will break up into very small pieces.
pie
- Spread the ice cream into the graham cracker pie crust.
- Cover, using the plastic dome that you removed from the IGA pie crust, and freeze for at least 15 minutes.
chocolate water ganache
I decided to drizzle on some chocolate ganache and thought it would be a great time to give water ganache a try.
Traditional chocolate ganache is made using heavy whipping cream but it can be made using water in order to make it lighter. The texture is slightly less creamy but the flavor is intensely chocolate. It was the perfect topping for this ice cream pie.
- Melt ⅓ cup of chocolate chips.
- You can melt them in the microwave, using 15-30 second bursts of high power, stirring after each until melted.
- Or you can melt the chocolate chips using a double boiler on the stove by filling a pan with 1 inch of water, setting a snug-fitting bowl over top, filling that bowl with the chocolate chips, and heating on low, stirring often until melted.
- Then measure out 2 tablespoons of very warm tap water (or heat cold water in the microwave for 10 seconds).
- Pour the warm water over the melted chocolate and stir until well blended.
- Allow the ganache to cool for about 10 minutes.
Garnish the pie.
- Remove the pie from the freezer and drizzle the chocolate over top.
- Freeze the pie for at least 1 hour or up to 2 weeks.
- Remove the pie from the freezer and let rest at room temperature for 20 minutes if the pie has been in the freezer for more than 1 hour.
- If desired, just before serving, pipe on rosettes of whipped cream (or dairy-free whipped topping) and garnish with slices of fresh bananas and fresh raspberries.
- Or you can cut the pie into slices and simply serve the pie with fresh bananas and raspberries.
Be sure to watch the video to see how easy this frozen banana ice cream pie is made.
Top a graham cracker crust with smooth and creamy chocolate raspberry peanut butter banana ice cream then drizzle on chocolate ganache and garnish with fresh banana slices and raspberries.
- 5 large (or 6 medium) bananas
- ¾ cup fresh raspberries
- ⅓ cup creamy peanut butter
- 3 tablespoons cocoa powder, sifted to remove lumps
- 2-3 tablespoons almond milk (or any plant-based milk)
- 1 graham cracker pie crust
- ⅓ cup semi-sweet chocolate chips
- 2 tablespoons warm water
- optional whipped cream for garnish (or use dairy-free whipped cream for a dairy-free dessert)
- optional 12 banana slices and 12 raspberries for garnish
-
Start by peeling and slicing the bananas into thin slices.
-
Line a baking sheet or cutting board with wax paper, parchment paper, or a silicone mat and arrange the bananas in a single layer then cover them and place them in the freezer for at least 2 hours.
-
Cut the fresh raspberries into quarters. Arrange in a single layer and freeze.
-
Remove the frozen bananas from the freezer and place them in a food processor or blender.
-
Add ⅓ cup of peanut butter, 3 tablespoons cocoa powder, and 1 tablespoon of almond milk.
-
Puree, until the bananas are broken up.
-
Scrape down the banana mixture and add one more tablespoon of almond milk.
-
Continue to blend until smooth, scraping down the bowl as needed.
-
If needed, you can add up to 1 tablespoon of almond milk.
-
Mix in the frozen raspberry pieces.
-
Spread the ice cream into the graham cracker pie crust.
-
Cover and freeze for at least 15 minutes.
-
Melt ⅓ cup of chocolate chips in the microwave, using 15-30 second bursts of high power, stirring after each until melted.
-
Then measure out 2 tablespoons of very warm tap water (or heat cold water in the microwave for 10 seconds).
-
Pour the warm water over the melted chocolate and stir until well blended.
-
Allow the ganache to cool for about 10 minutes.
-
Remove the pie from the freezer and drizzle the chocolate over top.
-
Freeze the pie for at least 1 hour or up to 2 weeks.
-
Remove the pie from the freezer and let rest at room temperature for 20 minutes if the pie has been in the freezer for more than 1 hour.
-
If desired, pipe on rosettes of whipped cream (or dairy-free whipped topping).
-
Just before serving garnish the pie with slices of fresh bananas and fresh raspberries.
If you enjoy this recipe you might also like these other recipes too...
Chocolate Raspberry Ice Cream Truffles
- Mini Peanut Butter Cheesecakes - June 20, 2023
- Homemade Chocolate Easter Bunnies - April 3, 2023
- Mini Basketball Cheeseburgers - February 15, 2023
Please leave a comment.