Chocolate-Banana Ice Cream Pie

1. 1

   Pulse the cookies, coconut and butter in a food processor until finely ground.

2. 2

   Press into the bottom and halfway up the sides of a 9-inch springform pan.

3. 3

   Slice the bananas and arrange in a layer over the crust.

4. 4

   Freeze until the crust sets, about 20 minutes.

5. 5

   Meanwhile, let the vanilla ice cream soften at room temperature.

6. 6

   Spread the vanilla ice cream evenly over the banana layer.

7. 7

   Freeze until firm, about 2 hours.

8. 8

   Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer.

9. 9

   Cover with plastic wrap and freeze until firm, at least 2 hours.

10. 10

    Remove the pie from the freezer 20 minutes before serving.

11. 11

    Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie.

12. 12

    Top with toasted coconut, if desired.

13. 13

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.

No additional tips available.