Mayan Banana Ice Cream Pie Recipes

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MAYAN BANANA "ICE CREAM" PIE



Mayan Banana

This is loosely based on a dessert I love, my mom 's frozen peanut butter pie. Of course, I adore Haagen Dazs Mayan chocolate ice cream, too, so I thought I would try to combine the 2. You may not need the full half cup of butter for the crust, but I live at high altitude and its super dry, so I need it all!! The chocolate chips can be adjusted based on how chocolate-y you want it, but when it's frozen, it is best to have the mini ones! I may say it serves 8, but my boyfriend thinks it should only serve 2... haha Cook Time is Freezing Time

Provided by Cadillacgirl

Categories     Frozen Desserts

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup graham cracker crumbs
1/2 cup walnuts, crushed
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup butter, melted
2 bananas (ripe)
4 ounces cream cheese, softened
1/2 liter Cool Whip, thawed
1 teaspoon cinnamon or 1 1/2 teaspoons cinnamon
3/4 cup semisweet mini chocolate chips
chocolate syrup
walnuts, crushed

Steps:

  • - line a pie plate with wax paper, hanging over the edges for "handles".
  • - mix together crust ingredients and press into the bottom and sides of the pie plate.
  • - slice bananas and layer over top of the crust and up the sides.
  • - mix together cream cheese, Cool Whip and cinnamon, then fold in the chocolate chips.
  • - Put it in the freezer overnight to freeze.
  • - When ready to serve, take out of freezer and grab the wax paper "handles" to remove pie to a cutting board.
  • - Use a hot knife to slice into 8 and serve drizzle with chocolate syrup and crushed walnuts!

CHOCOLATE-BANANA ICE CREAM PIE



Chocolate-Banana Ice Cream Pie image

Provided by Food Network Kitchen

Time 5h10m

Yield 6-8 servings

Number Of Ingredients 8

60 vanilla wafer cookies (about three-quarters of a 12-ounce box)
1 cup unsweetened shredded coconut, plus toasted coconut for topping (optional)
1 stick unsalted butter, melted
2 medium bananas
1 pint vanilla ice cream
1 pint chocolate ice cream
1 cup heavy cream
2 teaspoons confectioners' sugar

Steps:

  • Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature.
  • Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours.
  • Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired.

CHOCOLATE-CARAMEL BANANA ICE CREAM PIE



Chocolate-Caramel Banana Ice Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 13

8 chocolate graham cracker sheets
5 tablespoons unsalted butter, at room temperature
2 tablespoons sugar
1 tablespoon pure vanilla extract
For the filling:
4 ounces milk chocolate, chopped
2 14-ounce cartons vanilla ice cream, softened
2 bananas, thinly sliced
3/4 cup dulce de leche or caramel sauce
For the glaze:
2 tablespoons heavy cream
2 ounces milk chocolate, chopped
1 teaspoon light corn syrup

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers, butter, sugar and vanilla in a food processor until fine crumbs form. Press evenly into the bottom and up the side of a 9-inch pie plate. Bake until firm, about 15 minutes; let cool completely.
  • Make the filling: Put the chocolate and 1/4 cup ice cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the mixture is almost melted; whisk until smooth. Beat the remaining ice cream in a large bowl with a mixer on medium-high speed until fluffy but not melted, about 3 minutes; beat in the chocolate mixture. Freeze until firm, about 1 hour.
  • Meanwhile, arrange the banana slices in the pie crust. Spread the dulce de leche over the bananas and freeze until cold, about 30 minutes. Scoop the ice cream over the bananas and dulce de leche and smooth with a rubber spatula. Freeze until very firm, 4 hours.
  • Make the glaze: Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate and corn syrup until melted and smooth. Let cool, whisking occasionally, until spreadable, about 15 minutes. Slowly pour the glaze over the ice cream; return to the freezer until set. Let the pie soften 10 minutes at room temperature before slicing.

MAYA ANGELOU'S MAN-WINNING BANANA PUDDING/BANANA PIE W. MERINGUE



Maya Angelou's Man-Winning Banana Pudding/Banana Pie W. Meringue image

I found this recipe in the October 2004 issue of O magazine. I love to cook the recipes of people I greatly admire--in a small way, to share something simple with them! I'm looking forward to trying Abraham Lincoln's favorite cake. This would be good as a banana pie in a zwieback [crushed zwiebacks and melted butter] crust, too, I suspect...

Provided by carrie sheridan

Categories     Pie

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 cup sugar
1 tablespoon sugar
1/3 cup cornstarch
1 pinch salt
3 cups milk
8 eggs, separated
3 tablespoons butter
1 tablespoon vanilla
3 cups vanilla wafers
4 ripe bananas, thinly sliced
1/2 teaspoon cream of tartar

Steps:

  • Preheat oven to 350°.
  • In a large saucepan, combine 1/2 cup sugar, cornstarch and salt; stir until blended.
  • Mix in milk.
  • Cook over medium heat, stirring constantly until thickened and boiling; boil 1 minute and remove from heat.
  • In a small bowl, whisk egg yolks. Then whisk in about 1/2 cup of the hot custard until blended. Pour yolk mixture back into the saucepan of custard; cook over medium heat, stirring, for 2 minutes.
  • Stir in butter and vanilla until blended.
  • Place vanilla wafers [these could be crushed in a large bag with a rolling pin] on the bottom of a shallow 2-quart casserole dish.
  • Top with layers of banana slices and custard.
  • Repeat layering, ending with custard.
  • In a large mixing bowl, beat egg whites that are at room temperature with 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
  • Spoon meringue over hot custard immediately, making sure the meringue touches the baking dish on all sides (this prevents shrinking).
  • Transfer to oven and bake until golden, about 20 minutes.
  • Remove pudding from oven and cool 1 hour.
  • Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 435.8, Fat 17.1, SaturatedFat 8.6, Cholesterol 314.4, Sodium 221.6, Carbohydrate 58.2, Fiber 2.1, Sugar 37.5, Protein 13.3

CARAMEL BANANA ICE CREAM PIE



Caramel Banana Ice Cream Pie image

With six ingredients and a prepared graham cracker crust, this pie is easy to make and luscious, too. Guests will enjoy the symphony of caramel, banana and toffee bits.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 7

1/4 cup plus 1 tablespoon caramel ice cream topping, divided
1 graham cracker crust (9 inches)
1 cup cold 2% milk
2 packages (3.4 ounces each) instant banana cream pudding mix
1 quart vanilla ice cream, softened
1-3/4 cups whipped topping
1 English toffee candy bar (1.4 ounces), chopped

Steps:

  • Spread 1/4 cup caramel topping into crust. In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well. , Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar., Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 442 calories, Fat 17g fat (10g saturated fat), Cholesterol 34mg cholesterol, Sodium 597mg sodium, Carbohydrate 68g carbohydrate (45g sugars, Fiber 0 fiber), Protein 5g protein.

BANANA SPLIT ICE CREAM PIE



Banana Split Ice Cream Pie image

Who doesn't love a good old-fashion Banana Split? How about a pie that combines all the ingredients of this old-fashion favorite! Almonds may be used in place of walnuts. You can also use a pre-made chocolate cookie crumb crust instead of making your own.

Provided by Star Pooley

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Time 4h

Yield 8

Number Of Ingredients 8

20 chocolate wafer cookies, finely crushed
¼ cup butter, melted
2 bananas, sliced
1 quart strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, drained
1 cup heavy whipping cream
¼ cup chopped walnuts
¼ cup maraschino cherries

Steps:

  • Mix cookie crumbs with melted butter. Press into a 9-inch pie plate.
  • Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
  • Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.

Nutrition Facts : Calories 375 calories, Carbohydrate 40.2 g, Cholesterol 64.7 mg, Fat 23.9 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 12.9 g, Sodium 157.6 mg, Sugar 23.5 g

BANANA SPLIT ICE CREAM PIE RECIPE BY TASTY



Banana Split Ice Cream Pie Recipe by Tasty image

Here's what you need: waffle cones, unsalted butter, bananas, chocolate ice cream, vanilla ice cream, strawberry ice cream, whipped cream, chopped peanut, maraschino cherry, chocolate syrup

Provided by Kiano Moju

Categories     Desserts

Yield 8 serving

Number Of Ingredients 10

12 waffle cones
6 tablespoons unsalted butter, melted
3 bananas, sliced
2 pt chocolate ice cream, softened
2 pt vanilla ice cream, softened
2 pt strawberry ice cream, softened
whipped cream, for serving
chopped peanut, for serving
maraschino cherry, for serving
chocolate syrup, for serving

Steps:

  • Break the waffle cones into pieces and add to a food processor. Pulse until medium crumbs form.
  • Pour in the melted butter, and pulse for another 20 seconds until the butter is incorporated.
  • Pour the crust mixture into a 10-inch (25 cm) springform pan and press down with a spatula into an even layer. Freeze for 10 minutes.
  • Arrange the banana slices on top of the crust.
  • Scoop the chocolate ice cream over the bananas and spread in an even layer. Freeze for 20 minutes. Repeat with the strawberry ice cream, then freeze for another 20 minutes. Add the vanilla ice cream, then freeze for 1 hour.
  • Release the springform, and slice the cake. Top each slice with whipped cream, chopped peanuts, a cherry, and chocolate syrup.
  • Enjoy!

Nutrition Facts : Calories 1004 calories, Carbohydrate 129 grams, Fat 49 grams, Fiber 4 grams, Protein 15 grams, Sugar 90 grams

BANANA CREAM PIE NO-CHURN ICE CREAM



Banana Cream Pie No-Churn Ice Cream image

This no-churn ice cream doesn't require any cooking or special equipment. All you have to do is mash up some bananas and whip some heavy cream. The whipped cream mimics the air that's incorporated into traditional ice cream when it's churning in an ice cream machine. For the strongest flavor, use really, really ripe bananas; mushy, bruised ones with black peels will work well. Large crumbles of vanilla wafers stirred into the ice cream and sprinkled on top add crunch.

Provided by Erin Jeanne McDowell

Categories     ice creams and sorbets, dessert

Time 10m

Yield About 8 servings

Number Of Ingredients 7

1 pound very ripe bananas (about 3 medium bananas), peeled
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
Pinch of ground cinnamon
Pinch of fine sea salt
2 1/2 cups/600 milliliters heavy cream
25 vanilla wafer cookies (about 85 grams), broken into coarse pieces

Steps:

  • In a large bowl, use a large fork or a potato masher to mash the bananas well. Add the condensed milk and mash again until the two are well combined. The mixture should be fairly smooth and only slightly lumpy.
  • Using a silicone spatula, stir in the vanilla, cinnamon and salt. Set aside.
  • In the bowl of an electric mixer fitted with the whip attachment or a handheld mixer, whip the heavy cream to medium peaks. Add about 1/4 of the whipped cream to the banana mixture and stir with the spatula to fully combine. (This lightens the mixture, making it easier to fold in the remaining whipped cream without losing too much aeration.)
  • Add the remaining whipped cream in 2 to 3 additions, folding gently just to combine. Add all but 3 tablespoons of the crumbled wafer cookies to the mixture and gently fold them in until incorporated.
  • Pour the mixture into a 9-by-9-inch pan and spread into an even layer. Sprinkle the reserved vanilla wafers evenly on top. Cover the ice cream with plastic wrap, gently pressing the wrap into the surface of the ice cream, and transfer to the freezer.
  • Freeze the mixture until firm, at least 6 hours. Before serving, let the ice cream soften at room temperature for 10 minutes before scooping.

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