Summer is just around the corner. It’s time for one of my favorite warm weather treats; ice cream. I’m all about a cool, refreshing bowl of ice cream on a hot day. With all of the food allergies my family has, our treats can be limited. This year I found something new, ProYo High Protein Low Fat Ice Creams. Not only is it high protein and low fat, it’s gluten free, soy free and has prebiotic fiber. Plus, it still tastes great! For a special Mother’s Day treat, I created this Banana Split Ice Cream Pie recipe. It’s perfect for a special treat for the family or a delicious dessert to share with friends.
Banana Split Ice Cream Pie Recipe
To make this recipe, you’ll need two different flavors of ProYo High Protein Low Fat Ice Creams. I used Vanilla Bean and Dark Chocolate Toffee, but they also have Mint Chip, Dutch Chocolate, Coconut and Blueberry Pomegranate. Use Vanilla Bean for the “base” flavor and your favorite flavor as the contrasting flavor.
I made a gluten-free recipe, so I made a crust using gluten free cookies. If you don’t need or want the pie to be gluten free, substitute a premade low-fat graham cracker crust. You can also add different varieties of fruit, depending on your favorites. I like bananas, cherries, and strawberries as they give the pie the taste of a traditional banana split.
Tip: Make the pie using only one flavor of ProYo High Protein Low Fat Ice Cream at a time. The ProYo High Protein Low Fat Ice Creams will need to be slightly softened to spread and then placed in the freezer to harden before the next layer is added.
- 2 (14 ounces)Vanilla Bean ProYo High Protein Low Fat Ice Cream, softened
- 1 (14 ounces) Dark Chocolate Toffee ProYo High Protein Low Fat Ice Cream, softened
- 1 Prepackaged Graham Cracker Crust (OR MAKE A GLUTEN FREE CRUST- INSTRUCTIONS BELOW)
- 1 (8 ounces) container Frozen Whipped Topping
- 2 Medium Bananas, sliced
- 8 Cherries
- ½ cup strawberries, sliced
- ¼ cup hot fudge ice cream topping
- Gluten Free Crust Instructions:
- 1 package (12 ounces) gluten-free sugar cookies, crushed
- 3 tablespoons butter, melted
- Mix sugar cookies and butter together. Spread evenly over bottom and up the sides of an 8 ounces pie plate.
- Spread Dark Chocolate Toffee Proyo High Protein Low Fat Ice Cream evenly over the bottom of the pie crust. Freeze for 30 minutes. Top with Vanilla Bean ProYo High Protein Low Fat Ice Cream. Spread evenly over bottom layer of ProYo.
- Add whipped topping to pie and spread evenly over the Vanilla Bean ProYo High Protein Low Fat Ice Cream. Wrap tightly with aluminum foil and freeze for two to four hours or until firm.
- Before serving top pie with bananas, strawberries, and cherries. Drizzle hot fudge sauce over pie. Add whipped cream to each slice if desired.
- You can use low-fat whipped topping, hot fudge sauce, and pie crust in this recipe if you prefer.
I found ProYo High Protein Low Fat Ice Cream at my local Kroger store. Use this store locator to find one near you. Want to save some money? Use this buy one, get one free coupon. It’s available until July 7th or while supplies last.
This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and ProYo, but all my opinions are my own. #pmedia #ProYoHighProteinIceCreamhttp://my-disclosur.es/OBsstV