Why did my pie layers blend together?

The most common reason for messy layers is not allowing the previous layer to freeze completely solid before adding the next one. Patience is key! The vanilla ice cream layer needs to be firm to the touch before you add the softened chocolate ice cream on top.

Can I prevent the bananas from browning?

While the bananas are covered by ice cream, which slows down browning, you can toss the banana slices in a tiny bit of lemon juice before arranging them on the crust if you are concerned. This will ensure they stay perfectly white in your Chocolate-Banana Ice Cream Pie .

Do I have to use a springform pan?

A springform pan is highly recommended because the removable sides allow for a clean, beautiful presentation. You could try assembling it in a deep-dish pie plate, but you would have to serve it by scooping rather than slicing, and you wouldn't see the pretty layers as well.

Chocolate-Banana Ice Cream Pie: The #1 Easy No-Bake Recipe

No-Bake Chocolate-Banana Ice Cream Pie: A Slice of Heaven

A layered, no-bake ice cream pie featuring a crust made from vanilla wafer cookies and shredded coconut. The crust is layered with fresh banana slices, followed by a layer of vanilla ice cream and a layer of chocolate ice cream. The pie is frozen firm and finished with a topping of homemade whipped cream and optional toasted coconut.

Author: Evelyn
Prep Time: 1 hour (includes initial freezing and final softening time)
Cook Time: 0 minutes
Total Time: 5 hours (includes all freezing time)
Yield: 8-10 servings 1x
Category: Dessert
Method: No-Bake, Freezing
Cuisine: American

Ingredients

Scale

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

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Instructions

In a food processor, pulse the vanilla wafer cookies, 1 cup of coconut, and melted butter until finely ground.
Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan.
Slice the bananas and arrange them in a single layer over the crust.
Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature.
Spread the softened 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 it evenly over the vanilla layer.
Cover with plastic wrap and freeze until firm, at least 2 more hours or overnight.
Remove the pie from the freezer 20 minutes before serving to soften slightly.
Beat the heavy cream and confectioners’ sugar with a mixer until soft peaks form.
Spread the whipped cream over the pie. Top with toasted coconut, if desired.

Notes

This recipe requires a 9-inch springform pan.
Toasted coconut for the topping is optional.
Ingredient substitutions are noted as being available.

Nutrition

Serving Size: 1 slice (1/10th of pie)
Calories: 450-550
Sugar: 35-45 g
Sodium: 150-200 mg
Fat: 30-40 g
Saturated Fat: 20-28 g
Carbohydrates: 40-50 g
Fiber: 3-4 g
Protein: 5-7 g
Cholesterol: 90-110 mg

Find it online: https://cookupjoy.com/chocolate-banana-ice-cream-pie/