Tuesday, May 25, 2010
TWD - Banana Coconut Ice Cream Pie
This was an easy and delicious summer dessert. I know I'll make it again. I, in particular, loved the crust. I was happy to have a couple of spoonfuls of the ice cream and then enjoy all the leftover crust crumbs.
The crust is a blend of toasted coconut and crumbled shortbread cookies held together by melted butter and then frozen.
For the ice cream filling, I used chocolate chocolate chip because I like a little crunch. I pureed two bananas and one tablespoon of rum before adding the ice cream to the food processor. I thought the depth of flavour created was divine!
The frozen pie easily softens enough to slice after a few minutes on the counter.
I was a great way to celebrate hitting my 10% weight loss goal. When I reach my next milestone, I'll make it again.
Thanks to the awesome blogger Spike of Spike Bakes for choosing this great recipe.