Paleo Banana Ice Cream Pies
Serves: 6 mini pies
  • 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
  1. 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.
  2. 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.
  3. With a handheld blender, whip the coconut cream until it looks like whipped cream.
  4. 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.
  5. 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.
  6. Once frozen solid, transfer to an airtight container and keep in the freezer.
Recipe by Empowered Sustenance at