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Dole Banana Farmer

Crispy Treat Chocolate-Banana Ice Cream Pie

Crispy Treat Chocolate-Banana Ice Cream Pie
20 Minutes Total time 20 Minutes Prep time 168 Calories 10 Servings


Gluten free and vegan nonstick cooking spray
½ cup peanut butter
¼ cup maple syrup
2 cups gluten free brown rice crisps cereal
2 DOLE® Bananas, peeled, thinly sliced crosswise and frozen
2 tablespoons unsweetened cocoa powder
1 tablespoon unsweetened almond milk
1½ cups almond milk whipped topping
2 tablespoons gluten free and vegan mini semisweet chocolate chips


  1. Line a 9-inch pie plate with foil so that foil extends about 2 inches over sides of pan; spray with nonstick cooking spray.
  2. Whisk peanut butter and syrup in a medium microwave-safe bowl. Heat peanut butter mixture in microwave oven on high 30 seconds or until heated through; fold in cereal. Press cereal mixture into even layer in prepared dish; refrigerate 1 hour.
  3. Pulse bananas in a food processor until coarse crumbs remain. Add cocoa powder and milk; purée on high until smooth, scraping down bowl occasionally. Makes about 1½ cups.
  4. Spread banana mixture over cereal mixture; freeze 1 hour.
  5. Using overhanging sides of foil, transfer pie to a cutting board; remove foil and cut into 10 slices. Top pie with whipped topping and chocolate chips; serve immediately.

Tips & tricks

If not serving pie immediately, freeze on a parchment paper-lined rimmed baking pan 2 hours, then transfer to an airtight container and freeze up to 1 month.
Peanuts Tree Nuts Vegetarian Gluten-free Low Sodium Vegan

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