Blueberry Banana Ice Cream Pie

A raw blueberry pie has been on my to-make list ever since I whipped up my raw key lime pie about two months ago. But then new ideas kept popping into my head and the pie kept getting pushed to the bottom of the list—shame on me because it’s far better and faster than a lot of the desserts I’v been trying. Once you perfect the crust, which is almost too easy, the number of fillings for a raw pie or ice cream cake is virtually endless.

I’d also like to note that a lot of raw dessert recipes call for ingredients like honey, agave syrup, coconut sugar, nutritional yeast, tons of nuts, and even sea or himalayan salt. You will find that my recipes don’t incorporate a lot of these ingredients because my goal is to use the fewest and freshest ingredients available to me. If something has been sitting on a shelf for months, like bottles of sweet agave or honey, I do my best to avoid it and use something fresher and more perishable– and most of the time I get the same fantastically delicious results, like this guilt-free and nearly fat free decadent blueberry banana ice cream pie:

photo (48)

Prep Time: 30 minutes

Total Time: Approximately 1 hour

Servings: one 7″ pie (2 servings)

  • Ingredients:
  • 1 3/4 cups fresh blueberries
  • 1/4 cup fresh blackberries
  • 1 1/3 cups pitted Medjool dates
  • 2 sun-dried figs
  • 1 TSP cinnamon
  • 1 TSP grated vanilla bean
  • 2 TBSP walnuts
  • 2 small or 1 1/2 large frozen bananas
  • 1/4 cup water

Directions

Crust:

1. Combine 1 cup dates, walnuts, and cinnamon, and figs in a food processor and process until the mixture turns to a completely blended, thick dough-like consistency. This may take up to a minute of processing depending on your machine.

2. Place one layer of wax paper on the bottom of a 7″ pie pan.  Gently press the crust down so that it lines the bottom and sides of the pie pan. If the dough is too sticky, wet your finger tips with water and continue pressing into the pan. Allow to set in the freezer while you prepare the filling.

image (21)

Banana Filling:

1. Using a Vitamix blender, blend the frozen bananas and the vanilla bean on high until you have the consistency of soft serve ice cream. Be careful not to over blend, as melting will occur.

2. Remove the crust from the freezer and spread a layer of the frozen banana mixture on top of the crust. Place back in the freezer.

image (22)

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Blueberry Filling:

1. Rinse out the blender and blend 3/4 cup blueberries, blackberries, and 1/3 cup dates (I used 3 large dates), and water on high until the mixture is completely blended and smooth (Using a high-powered blender here is key for getting that super smooth, liquid consistency). Stir in the remaining 1 cup of fresh blueberries by hand and pour this filling on top of the banana ice cream layer.

2. Let pie set in the freezer for about a half hour. Garnish with some fresh mint leaves.

Extra:

Granted the situation may get a little messy, the pie is best if eaten right away when the ice cream is smooth and the fresh blueberries are still soft. It can be stored in the freezer but allow a half hour for it to defrost at room temperature before eating.

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19 responses to “Blueberry Banana Ice Cream Pie

  1. Pingback: File it Friday: Blueberry Banana Ice Cream Pie + More | How to Have it All·

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