These mini banana ice cream pies are like a good hair day, but a reliable good hair day. Which is, of course, an oxymoron (unless you are using raw, holistic hair care… but that’s a story for another browser tab).
In my book, a good hair day is defined when one’s tresses appear more impressive than the entailed effort. Minimal time and energy for maximum effect. These ice cream pies require only 15 minutes of hands-on time, but look like a tedious masterpiece dessert from an artsy raw food cookbook. I love that ratio of preparation time to gorgeousness!
About the ingredients
Tigernut flour… okay, okay, stop laughing at the name. No tigers were harmed in the making of this recipe. Tigernuts are a tuber, not a nut, on which our paleolithic ancestors frequently sustained themselves. This ancient superfood features resistant starch (i.e. food for the good bacteria in our digestive system). It also lends a beautiful nutty, sweet flavor to the crust eliminating the need to sweeten the crust. Tigernut flour is available here and you can learn more about nutrition benefits of tigernuts here.
Frozen bananas, blended until creamy, are combined with whipped coconut cream. Make sure you use very ripe bananas, as this sweetens the ice cream base.
Cacao nibs pair beautifully with the flavors of banana and coconut, and add a chocolate crunch in the ice cream. Cacao nibs are not sweetened, and as a result, are a decadently dark chocolate experience.
- For the crust
- ¼ cup tigernut flour, available here, or another nut/seed flour
- ¼ cup coconut flour
- ¼ cup coconut oil, melted
- Pinch of salt
- ½ tsp. vanilla extract
- For the ice cream
- 2 large and very ripe bananas, frozen
- 1 can full-fat coconut milk, chilled overnight
- 1 tsp. vanilla extract
- 3 Tbs. cacao nibs plus additional for topping, available here
- Line 6 muffin cups with paper liners. To make the crust, combine all the crust ingredients and press into the bottom of the 6 muffin cups.
- To make the filling, open the can of chilled coconut milk and scoop out the thick coconut cream which separates to the top. Discard the water in the can or save it for smoothies, it is not needed for the recipe.
- With a handheld blender, whip the coconut cream until it looks like whipped cream.
- In a blender (I use the smoothie attachment to my beloved Ninja blender), blend the frozen bananas until creamy. You may need to add a tablespoon of water to allow blending.
- Stir together the whipped coconut cream, blended bananas, and cacao nibs and divide between the muffin wells. Sprinkle with additional cacao nibs. Freeze until solid, at least 6 hours, before enjoying.
- Once frozen solid, transfer to an airtight container and keep in the freezer.