Recipe: Peanut Butter Banana Ice Cream Pie
As we go about our business as wanting, longing, needing, making-it-happen machines, our motivation may start to wane if we don’t see immediate results from our efforts; we may wonder at what point our fertility becomes futility. So what’s the deal? A little something called the “gestation period.” Even though you may not think things are taking shape, often the subtle and intricate details are working themselves out, gathering momentum until eventually, WHOOSH: your something is birthed!
It’s not unlike observing physical changes in ourselves and others. We are more likely to notice changes in a person we see every six months than the person we see every day. The same goes for ourselves. Just because you can’t see it coming together doesn’t mean that it isn’t.
Think of every great thing that has happened in your life that you wanted to happen. Did it happen over night? Did it happen when you wanted it to, the way you wanted it to? It likely happened in its own, perfect time and likely in the way you least expected!—but the important thing to remember is that it happened—so be patient and don’t give up!
Put your order in! Want what you want, take a few steps toward it if necessary, and then relinquish the need to control the process. A good friend reminded me of an analogy Maryanne Williamson often uses (here, roughly paraphrased): if you keep checking on the cake in the oven, it never gets a chance to bake!
There are exceptions to the above rule. This pie, for example, DID happen overnight and no oven was required! Sometimes time is short and potlucks call! That’s the background behind this ravishing number—limited time, limited ingredients, Dreena Burton, and a little creativity.
(Vegan, sugar-free, raw)
- 3 frozen bananas
- ¼ tsp salt
- ½ c peanut butter
- ¼ cup xylitol
- 1 date
Crust (this is my go-to crust from Dreena Burton’s Raw Chocolate Dream Mousse Pie*)
- 1 cup almonds
- ¾ cup pecans
- 1 cup pitted dates
- 2 tbsp raw cacao powder
- ¼ tsp salt
- ¼ tsp nutmeg
- ½ tsp pure vanilla extract
*from Let them Eat Vegan, 2012, De Capo Press
Start with the crust. Blend above ingredients together in a food processor until the mass is crumble, but holds together if smooshed with your fingers. Squish it down into a pie plate to form your crust – you will likely have leftovers – no problem—form some little snack balls for later. 😉
Next, blend your ice cream ingredients together in the food processor, adding a little (1 -2 tsp) almond milk ONLY if needed. Once the bananas soft a bit, you should be okay. Once smooth, spread over crust and freeze. Sprinkle with crushed peanuts and raw cacao nibs (or vegan choco chips) before serving.