Non-Dairy Banana Chocolate Ice Cream Pie

Is it really August?  The time is flying and I can feel fall coming right around the corner.  That feeling is in my mind and not due to any sign from the hot and unseasonably humid weather that doesn't seem to let up.  I guess the thought of fall is more like wishful thinking at this point  But doesn't a pumpkin spice cake or warm apple pie sound delicious? 

In the meantime, I have this banana chocolate ice cream pie to cool me off.  I love the combination of banana and chocolate! 

Today marks another round of Secret Recipe Club.  This month I was assigned Deanna's blog, The Mommy Bowl.  The Mommy Bowl is dedicated to gluten free and dairy free recipes.  There's a charming story behind how The Mommy Bowl got it's name.  Deanna had a bowl, actually 3 bowls, that have been with her since childhood.  She managed to hang on to them through college dorm rooms, apartments and eventually marriage and children.  The bowls are still in Deanna's life and she always keeps one of the bowls at the ready for her morning cereal--The Mommy Bowl.  Her bowls have been filled with various things over the years and her blog is the journey to document what will fill her bowl next.  Don't you just love that?

When I first started browsing Deanna's blog, I'm not going to lie, I got nervous.  I have only baked gluten free once and butter and eggs, among other dairy products, are regular characters in my kitchen. What would I make?  The reality is whatever recipe I selected, I would have to go out and buy ingredients which are not staples in my pantry.  I was having a little bit of the fear of the unknown....but this is what Secret Recipe Club is all about.  Making new things.  New, tasty things.  :)

I ultimately decided to make Deanna's Non-Dairy Queen Ice Cream "Cake" a.k.a Banana Chocolate Ice Cream Cake.  But I turned mine into pie because I didn't have the mold rings Deanna used for hers.  But I do have a cute 6 inch mini pie pan.  And it worked perfectly!

What I enjoyed the most about making this was seeing how alternative ingredients turn into flavors that I'm familiar with.  Like turning dates, cocoa powder, honey and water into fudge sauce.  And it really does have a dark chocolate fudgey taste and consistency.  I would never guess I was eating dates!  Kind of cool!  It turns out my gluten free, dairy free fears were unfounded.  This ice cream pie is a delicious and refreshing summer treat.  It reminds me a lot of eating a chocolate covered frozen banana topped with nuts.  Who doesn't love those?  Especially on a hot day.

Thanks to Deanna for turning me onto the goodness of a non-dairy frozen dessert!  If you are looking for a variety of gluten free or dairy free recipes, including a ton of baked goods head over to The Mommy Bowl.

Enjoy!

Non-Dairy Banana Chocolate Ice Cream Pie
adapted from The Mommy Bowl

Note: The Mommy Bowl makes an ice cream "cake" version using a round English muffin mold.  For this presentation head over to her site. 

Makes one 6 inch mini pie

Ingredients:

Crust:
2 tablespoons palm sugar
1/3 cup whole almonds
1/2 teaspoon pure vanilla extract
1 tablespoon (heaping) raw cacao (I used cacao nibs)

Fudge:
3 dried dates soaked in water for 1 hour
1 tablespoon raw cacao powder (I used cocoa powder)
1 teaspoon honey (not in original recipe)
1-2 tablespoons water

Ice Cream:
2 large bananas, peeled and frozen (I used 3 small)
2 tablespoons non-dairy milk (I used almond milk)

Chocolate Sauce to drizzle on top:
1 tablespoon raw cacao powder (I used cocoa powder)
1 tablespoon coconut nectar, agave nectar or maple syrup (I used clover honey)
1 teaspoon water

Prep:
Start by peeling and freezing the bananas.  I recommend doing this the night before you plan to make the dessert.  Prepare your mini pie pan (or you could use a 6 inch cake pan) by spraying it with non stick cooking spray. 

Make the Crust:
Next make the crust by combining all ingredients in a mini food processor until the nuts begin to break down and release some of their oil.  The crumbs should stick together when you press them together.  Press crumbs along bottom and sides of the pie pan.  Place pan in freezer for about an hour or until crust feels solid.

Make the Fudge:
While the crust is freezing, make the fudge by combining all the ingredients in a mini food processor and blend until smooth.  Spoon the fudge layer over the frozen crust, on the bottom and up the sides stopping about 1/4 inch from the top of the crust layer.  Return to the freezer for another hour or until the fudge is frozen.

Make the Ice Cream:
Blend bananas and non dairy milk in a large food processor until smooth and creamy and no chunks of banana remain.  Fill the pie with the banana "ice cream" and return to the freezer for 2-4 hours or until frozen through.

Make the Chocolate Sauce:
Mix the sauce by stirring all the ingredients together in a small bowl until it reaches a drizzling consistency.  Drizzle sauce over the frozen banana pie and return to the freezer for one final set up, about 30 minutes to 1 hour.

Cut, serve and enjoy!