Hey friends! How’s it going? I figured that it would be awesome for us all to start of this fabulous week with a little dessert recipe. Does a mini peach ice cream pie sound good? Good. I decided to make this on the hottest day that we’ve had in a while, of course! My ice cream was melting all over the place. I’m not complaining because I got to lick it off of everything but still, just giving you guys a heads up! You might want to make this in a place where the temperature isn’t 80 degrees if you have that option. Anyways, I threw this little guy in the freezer, no wait. I placed this guy nicely in the freezer, no throwing around here. I like to treat all of my creations with kindness and you should too. They deserve it! But really, I put this guy in the freezer and plan on devouring it tomorrow. Mmm, so excited. I recommend making this right before you plan on eating it, or at least doing the ice cream portion right before you eat it. But if that’s not possible then you must freeze it or you’ll have a big delicious mess on your hands, literally. Enough talking though, let’s get to this recipe! Mmm.
Mini Peach Ice Cream Pie
Crust: 1 and 1/2 cup dates
Blend dates in blender or food processor until you get the “dough” of the crust. Shape the dough into a pie shape. I didn’t use a pan for this. The dates have enough structure to stay in place. You might need to wet your hands to make sure that the dough doesn’t stick to you while you mold the crust. Place crust in refrigerator or freezer until ice cream is made.
1 frozen banana
1 frozen peach, peeled
A handful of fresh blueberries
Blend the banana and peach together in your blender until smooth. You might need to add a very small amount of liquid to get it started, depending on what type of blender you have.
Remove crust from freezer and spoon ice cream into crust. Top with fresh blueberries. Serve, enjoy!!