Sunday, 30 March 2014

Blueberry Banana Ice Cream Pie - Raw Food Recipe

As it's Lent and I'm being good avoiding all the sweetly things that are bad for me, how could I ever manage to eat something so delicious as a Blueberry Banana Ice Cream Pie - without cheating!

I often have a baking day and catch up aka B*tch & Bake with a good friend so as I was being good for Lent she suggested this recipe. I took one look at it and thought 'Nope, sorry - no naughties during Lent for me' but on a closer look I was truly amazed that the recipe only contained raw healthy ingredients.

The recipe came from this wonderful blog With Raw Intentions.

We tweaked the recipe a little to make a bigger pie!

Prep Time: 30 minutes
Total Time: Approximately 1 hour
Servings: one 10″ pie (6 servings)

  • 2 1/2 cups fresh blueberries
  • 2 cups fresh chopped strawberries
  • 1/2 cup fresh blackberries
  • 2 2/3 cups chopped and pitted Medjool dates
  • 4 chopped sun-dried figs
  • 1 1/2 TSP cinnamon
  • 2 TSP grated vanilla pod
  • 4 TBSP walnuts
  • 4 small or 3 chopped large frozen bananas
  • 1/2 cup water
  • Mint leaves to garnish



1. Put aside 3 dates to be used in the filling later. Combine remainder of dates, walnuts, and cinnamon and figs in a food processor and process until the mixture turns to a completely blended, thick dough-like consistency. This may take a few minutes of processing depending on your machine. You may need to add a splash of water to get it moving.

2. Place one layer of wax paper on the bottom of a 10″ pie pan.  Gently press the crust down so that it lines the bottom and sides of the pie pan. If the dough is too sticky, wet your finger tips with water and continue pressing into the pan. Allow to set in the freezer while you prepare the filling.

Blueberry banana ice cream pie crust
Pie crust

Banana Filling:

1. Using a blender, blend the frozen bananas and the vanilla pod on high until you have the consistency of soft serve ice cream. A dash of lemon will help to stop the banana from browning. Be careful not to over blend, as melting will occur.

2. Remove the crust from the freezer and spread a layer of the frozen banana mixture on top of the crust. Place back in the freezer.

Banana filling
Banana filling

Blueberry & Strawberry Filling:

1. Rinse out the blender and blend 1 1/2 cup blueberries, 1 cup strawberries, blackberries, and 3 large dates, and water on high until the mixture is completely blended and smooth (Using a high-powered blender here is key for getting that super smooth, liquid consistency). Stir in the remaining 1 cup of fresh blueberries and 1 cup of fresh strawberries by hand and pour this filling on top of the banana ice cream layer.

2. Let pie set in the freezer for about a half hour. Garnish with some fresh mint leaves.

Blueberry filling
Blueberry and strawberry filling

The pie is best if eaten right away when the 'ice cream' is smooth and the fresh blueberries are still soft. It can be stored in the freezer but allow a half hour for it to defrost at room temperature before eating.

Slice of pie - ready to eat
Ready to eat!

This really is a tasty pie full of goodness. I might try a piece with ice-cream after Lent.

What's your favourite healthy recipe?

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