Chocolate-Banana Ice Cream Pie

  • Yield : 6-8 servings
  • Prep Time : 10m
  • Ready In : 10m
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  • 60 vanilla wafer cookies (about three-quarters of a 12-ounce box)
  • 1 cup unsweetened shredded coconut, plus toasted coconut for topping (optional)
  • 1 stick unsalted butter, melted
  • 2 medium bananas
  • 1 pint vanilla ice cream
  • 1 pint chocolate ice cream
  • 1 cup heavy cream
  • 2 teaspoons confectioners' sugar


Step 1

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.

Step 2

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

Step 3

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.

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