Description
Ever dreamed of a dessert that combines creamy chocolate, sweet bananas, and a crunchy crust without turning on the oven? Say hello to Chocolate-Banana Ice Cream Pie, a 4.5-star treat loved by 8 reviewers! This no-bake pie is packed with layers of vanilla and chocolate ice cream, fresh bananas, and a coconutty crust, topped with fluffy whipped cream.
Ingredients
- For the Crust:
- 60 vanilla wafer cookies (about three-quarters of a 12-ounce box, for a sweet, crunchy base).
- 1 cup unsweetened shredded coconut (adds tropical flavor and texture).
- 1 stick (½ cup) unsalted butter, melted (binds the crust).
- For the Filling:
- 2 medium bananas (adds sweet, fresh flavor).
- 1 pint (2 cups) vanilla ice cream (creamy base layer).
- 1 pint (2 cups) chocolate ice cream (rich, decadent layer).
- For the Topping:
- 1 cup heavy cream (whips into fluffy topping).
- 2 teaspoons confectioners’ sugar (sweetens the whipped cream).
- Toasted coconut (optional, for extra crunch and flair).
Why These Ingredients Matter
The vanilla wafer-coconut crust gives a crunchy, tropical base that pairs perfectly with the creamy ice cream. Bananas add natural sweetness and a soft texture, while the vanilla and chocolate ice cream layers create a classic flavor combo. The whipped cream topping is light and fluffy, and toasted coconut adds a nutty, elegant finish. Together, they make a pie that’s both simple and sophisticated.
Substitutions and Variations
- Crust: Swap vanilla wafers for graham crackers, chocolate cookies, or shortbread cookies. Use sweetened coconut if you prefer a sweeter crust.
- Bananas: Try sliced strawberries or mango for a different fruit layer.
- Ice Cream: Use any flavor combo, like strawberry and chocolate or caramel and vanilla. Dairy-free ice cream works for vegan diets.
- Heavy Cream: Use store-bought whipped topping for convenience or coconut cream for a dairy-free option.
- Toasted Coconut: Skip the coconut topping or use chopped nuts, chocolate shavings, or sprinkles.
- Gluten-Free: Use gluten-free vanilla wafers or cookies for the crust.
- Vegan: Use dairy-free ice cream, vegan butter, and coconut whipped cream.
Instructions
Step 1: Prepare the Crust
- In a food processor, pulse 60 vanilla wafer cookies, 1 cup unsweetened shredded coconut, and 1 stick melted unsalted butter until finely ground.
- Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan using your fingers or the back of a spoon.
- Freeze the crust for 20 minutes to set.
Tip: Press firmly for a sturdy crust. If you don’t have a food processor, crush cookies in a zip-top bag with a rolling pin.
Step 2: Add the Banana Layer
- Peel and slice 2 medium bananas into thin rounds.
- Arrange the banana slices in an even layer over the chilled crust.
- Freeze for another 10 minutes to keep the bananas firm.
Tip: Slice bananas thinly for even distribution and easier cutting later.
Step 3: Add the Vanilla Ice Cream Layer
- Let 1 pint vanilla ice cream soften at room temperature for 10-15 minutes until spreadable but not melted.
- Spread the ice cream evenly over the banana layer using a spatula.
- Freeze for 2 hours until firm.
Tip: Smooth the ice cream gently to avoid disturbing the bananas. Cover with plastic wrap to prevent freezer burn.
Step 4: Add the Chocolate Ice Cream Layer
- Let 1 pint chocolate ice cream soften at room temperature for 10-15 minutes.
- Spread evenly over the vanilla ice cream layer.
- Cover with plastic wrap and freeze for at least 2 hours until firm.
Tip: Work quickly to keep the layers neat. If the vanilla layer softens, freeze for 15 minutes before adding chocolate.
Step 5: Make the Whipped Cream Topping
- In a chilled bowl, beat 1 cup heavy cream with 2 teaspoons confectioners’ sugar using a mixer until soft peaks form (about 2-3 minutes).
- Chill the whipped cream until ready to serve.
Tip: Chill the bowl and whisk for 10 minutes before whipping for faster results. Don’t overwhip, or the cream will turn grainy.
Step 6: Serve the Pie
- Remove the pie from the freezer 20 minutes before serving to soften slightly.
- Unmold from the springform pan and place on a serving plate.
- Spread the whipped cream over the top.
- Sprinkle with toasted coconut (if using) for extra crunch.
- Slice into 6-8 wedges and serve immediately.
Tip: Dip a knife in hot water and wipe dry for clean slices. Serve on chilled plates to keep the pie firm.