Bananas Foster Ice Cream Pies with Chocolate & Peanut Butter Crusts

Bananas Foster Ice Cream Pies with Chocolate & Peanut Butter Crusts

I had a pretty wonderful weekend. It was rather busy, but a lot of wedding things that are finished, so I felt rather relaxed.  I worked a lot and ran a lot and didn’t think about the wedding at all. I’m mad for March Madness, so while BGE and I were living it up watching basketball, I made these pies. I have hard time just sitting and watching sports, but I enjoy watching sports while doing other things.

Let me tell you about these little guys. First, they’re vegan and gluten free. Second, they have booze in them – hurray! And best of all, they’re double crusted, which delights me. I’m such a chocolate girl, but I have to say that the real star here is the bottom peanut butter crust.  It’s salty and crunchy and I could eat just this crust and still be happy. In fact, after I made these, a made a few crusts so I could eat them bare.

I’ve always had an issue with banana-based ice cream, because I feel that no matter what you do to it, it still tastes like bananas. That’s not a problem in this dessert, because it’s supposed to taste like bananas. Slightly boozy bananas. And yes, I checked to make sure the rum I used was vegan.

The only hard part was, I made these on Saturday night, and it rained all day Sunday, so I couldn’t eat the pies because I wasn’t able to photograph them until today. I work weekends, so I usually have Mondays off (yes, that’s as good as it sounds). It was so nice and sunny for pictures, I only wish I could have done these pies justice. I’m still working on making food look as good as it tastes.

Bananas Foster Ice Cream Pies with Chocolate & Peanut Butter Crusts

 

Life is good.

 

Bananas Foster Ice Cream Pies with Chocolate & Peanut Butter Crusts

Yield: 2 4-inch pies

Ingredients

    for the bottom crust:
  • 3 cups of corn Chex, divided
  • 6 tbsp creamy peanut butter, divided
  • salt
  • for the middle ice cream layer:
  • 4 bananas
  • 1/4 cup of rum
  • 10 dates, chopped
  • 1/4 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/3 cup salted peanuts
  • for the top crust
  • 3/4 cup corn chex
  • 5 oz. dark chocolate
  • 2 tbsp peanut butter for drizzle, optional

Instructions

    for the bottom crust:
  1. Use a blender to crush 1 1/2 cups of the corn Chex.
  2. Melt 3 tbsp of the peanut butter.Combine peanut butter, crushed cereal, and a dash of salt. Mix it will with your hands and then press into a 4-inch biscuit cutter.
  3. Repeat steps 1 & 2 for second pie, using the remaining cereal and peanut butter. I guess you can do it all in one fell swoop, but I wanted to ensure that both crusts were the same thickness. As it was, they still came out a little uneven. If you don't have a biscuit cutter, you can use a large can with both ends cut off, or even make this into one larger 8-inch pie.
  4. Put crusts in the freezer to set.
  5. for the ice cream
  6. Put the dates in a microwave-safe dish and add water to cover. Microwave 1 - 2 minutes until soft, then drain the water.
  7. Combine bananas, rum, dates, vanilla, and cinnamon in a blender until smooth.
  8. Place mix in freezer till somewhat hardened, then swirl in the salted peanuts. For a smoother consistency, pour banana mixture into an ice cream maker and process. That's what I did, but I can understand not wanting to get your ice cream maker out or just not having one.
  9. Once ice cream reaches a consistency that is just a little harder than soft serve, spoon it onto the crusts. Place back in freezer.
  10. for the top crust:
  11. Melt the chocolate and dip the Chex in, one by one. Place on a parchment- or freezer covered tray. Let them sit for about 8-10 minutes until they are tacky but not completely hardened.
  12. Using your thumb and forefinger, carefully pile chocolate-covered Chex on top of ice cream and return to freezer.
  13. Once chocolate and ice cream are both set, drizzle with additional melted peanut butter.

Notes

For best taste and texture, let these warm up a little bit after you take them out of the freezer. What's five more minutes?

http://kitchenwindowclovers.com/bananas-foster-ice-cream-pies-with-chocolate-peanut-butter-crusts/

8 thoughts on “Bananas Foster Ice Cream Pies with Chocolate & Peanut Butter Crusts

  1. Your weekend sounds crazy but if it was filled with these ice cream pies, then it also must have been delicious. You can’t ever go wrong with chocolate, peanut butter, banana, and BOOZE in every bite!

  2. You had me at the Corn Chex. I’m such a sucker for cereal–is that weird? I was like, ooh, chocolate, ooh, peanut butter, OOOHHHHHELLYES CHEX!

    Not sure I could have made it to Monday to photograph these. You have willpower!

    1. Thanks, lady! I just renewd my love of corn chex. I loved them as a kid, and I was like, why did I ever stop eating these? Why are there all these corn chex crumbs on my keyboard?

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