Crispy Treat Chocolate-Banana Ice Cream Pie
Ingredients
Gluten free and vegan nonstick cooking spray½ 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
Directions
- Line a 9-inch pie plate with foil so that foil extends about 2 inches over sides of pan; spray with nonstick cooking spray.
- 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.
- 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.
- Spread banana mixture over cereal mixture; freeze 1 hour.
- 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.