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We're Not Vegans, But . . .

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TASTE News Service, July 5, 2018 – A good idea is a good idea, wherever you it comes from.

Each week TASTE editors receive pitches from PR people. The products these publicists want to tell us about usually seem inappropriate for our audiences, but last week we noticed an e-mail mentioning The Dirty Vegan Cookbook. Most of us at TASTE are omnivores. We eat everything and tend to take a dismissive attitude toward vegetarianism. Veganism? That stricter food discipline might evoke an attitude that could be called derisive.

However, when we saw a photo of something billed as Chocolate Peanut Butter Banana Ice Cream Pie, it looked pretty good. Actually, it looked better than just pretty good. It looked delicious. We haven’t yet tried this recipe, but we’re betting that those of you who do prepare this pie will enjoy it. It’s from The Dirty Vegan Cookbook by Catherine Gill. You can learn more at www.TheDirtyVegan.com.


Chocolate Peanut Butter Banana Ice Cream Pie

Serving Size: 8



½ cup creamy peanut butter

¼ cup maple syrup

1 quart vegan vanilla ice cream, softened

1 prepared graham cracker pie crust, 9-inch size

½ cup and 2 tablespoons peanuts, chopped

1 ripe (but firm) banana, thinly sliced

½ cup vegan semi-sweet chocolate chips

2 tablespoons vanilla vegan soy milk

1 tablespoon coconut oil



In a large mixing bowl, cream together peanut butter and maple syrup; combine with ice cream. Spread half of ice cream mixture evenly in pie crust. Sprinkle an even layer of ¼ cup of the chopped peanuts on top of ice cream layer and arrange banana slices evenly over top of peanuts. Place in freezer while you make chocolate ganache. In a small saucepan on low heat, melt chocolate chips, soy milk and coconut oil together, stirring frequently. When well combined, remove ganache from heat and set aside. Remove pie from freezer and pour on a layer of half of the chocolate ganache; spread remaining ice cream mixture on top of that. Lastly, sprinkle ¼ cup chopped peanuts and the last of the chocolate ganache. Sprinkle with last 2 tablespoons of chopped peanuts, cover with lid (that accompanies prepared pie crust) and freeze overnight or until firm.

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