Banana Cream Pie and Rosemary Garlic…ice cream??

In keeping with the dessert theme I have going (ummmm seriously when is the last time I posted a savory recipe?! You know by now where my passion lies ;), here are 2 fabulous recipes I've made in the past week.

Chocolate Banana Cream Pie

Here we go again, it was just weeks ago that I posted another pie featuring chocolate and bananas. Guess I just can't get enough! This recipe is a bit of a collaboration, between me and Cafe Gratitude - speaking of which, I'm a huge fan of their recipes (have a goal of making it to the restaurant one day), and they have a new dessert book out, so I'm stoked! I'm going to order it as my reward for finishing my Just Desserts ebook (to be out very soon). Anywho, the crust and chocolate sauce are my recipes, and the filling comes frmo CG's Banana Cream Pie which sits in a coconut crust and is topped with coconut cream.

Crust: Use a crust of your choice - I used a chocolate nut crust.


1 cup coconut milk (blend young coconut flesh/water)
1/4 cup packed, chopped dates
3 ripe medium bananas
1/2 tsp salt (i used 1/4 tsp)
1 tsp vanilla
1/2 tbs lemon juice
Turmeric for colour
2 tbs lecithin
1/2 cup raw melted coconut oil

Blend all ingredients but the coconut oil and lecithin, till smooth. Now add the last 2 ingredients. Pour half the mixture into the pie crust and chill to set.
When set, arrange a layer of sliced bananas on top and then pour the remaining filling over. Chill again and then arrange a second layer of sliced bananas.
Top with chocolate sauce or cacao nibs! Enjoy 🙂

Now into the rosemary ice cream...hehe I'm kidding, I mean mashed potatoes - did I have you fooled at all with the pic? An ice cream scoop makes perfectly rounded mashed potatoes! Actually, did you know that mashed taters are often used in food photography and commercials for ice cream? Yup!

Here are THE MOST AMAZING raw mashed taters I've ever had - they far surpass the cauliflower version that I just can't get into despite the various recipes I've tried. Carmi made this for me during my last visit, and I've been itching to make it ever since - buuut, slight problem - I can't get jicama in my town. In fact, I have to travel 5 hours by car to get one! Fortunately, my mom was travelling to Halifax and picked up a 5 lb jicama for me! Yay mom, travelled all the way back on planes and cars with this baby! Yippee! Enjoy Carmella's version of the recipe from Everday Raw.

Rosemary-Garlic Mashed Potatoes

Adapted from Matthew Kenney's Everyday Raw
Serves 4-6

4 cups chopped jicama
1 1/2 cups cashews
1 teaspoon sea salt
1 teaspoon chopped fresh rosemary (or dried)
1 teaspoon minced garlic
2 teaspoons nutritional yeast
Black pepper, to taste

In food processor, process jicama. Press out excess liquid with a cheesecloth or through a sieve. Place in high-speed blend with the rest of the ingredients. Blend till combined. Serve immediately or warm up in dehydrator before serving.

Carmella's Notes:~ I used a little less cashews than he calls for as I prefer a lighter mixture.

So there you have it - pie and ice cream 🙂

About the Author

  1. November 6, 2008 at 13:05

    It does look a little like ice cream. The title made me curious.

  2. November 6, 2008 at 15:24

    You are amazing!!!!!!!!!!!!!!!!!!!!!!!!!

  3. November 6, 2008 at 19:43

    Oh yum, girlie! Now that I have easy access to the precious jicama, I should making some of those tatoes again.<br /><br />And that pie looks scrumptious. I have some of your chockie sauce left-over and this looks like the perfect way to use it.<br /><br />Off to my savory D day. Yay! ;-)

  4. November 6, 2008 at 22:30

    shannon - your cuppycakes look really amazing!<br /><br />Yard! Hows it going? havent talked to you in ages!<br /><br />Dearie - yes yes, can never get tired of those tatoes! Right, D day, cant wait to hear all about it!

  5. November 7, 2008 at 05:04

    ooh i want to try! there are jicamas near me but they are the saddest, ugliest, most pathetic ones you can imagine. squishy and moldy. bleh.

  6. November 8, 2008 at 23:39

    Anything I can use in place of lecithin? (Don't have any...) Or, could I maybe skip that ingredient? <br /><br />Love your blog, btw. I linked to one of your other banana chocolate pie yesterday from our blog (!<br /><br />-Jim

  7. November 10, 2008 at 01:42

    Hi Heathy,<br /> this is my first time posting a comment but I have been reading your blog religiously for quite some time. I am a naturopathic student in Ontario Canada and want to integrate a raw food diet into my lifestyle. I already unconsciously eat about 75% raw but would love a mentor in the area. I also want to be able to offer my future patients information about raw food diets and their benefits. I would love to share information about alternative medicine with you in exchange for some raw guidance.<br /><br />Thanks,<br />Jen

  8. November 10, 2008 at 03:26

    Sarah - yup, I find that jicamas go bad quite fast - maybe you can find out when your grocery store gets them in, and buy one that day? It'll be worth your while ;)<br /><br />Jim - Thank you! :) Been to your blog before too! <br />The lecithin definately helps to stablize, but you could use extra coconut oil in place - it just might not be quite as firm.<br /><br />Jen - Hey! Nice to meet you- Im guessing that you're in Southern ON - you at the school in Toronto? Years ago I almost went there. Very cool that you're going to offer raw diet plans to your patients! Would defintately love to do a share - whats your email?

  9. November 10, 2008 at 14:03

    my email is<br />Thanks<br />Jen

  10. November 13, 2008 at 05:29

    Hey Ms. girlie! Thanks for your well wishes on my blog the other day! YOu're so sweet!<br /><br />That pie looks fab! Mmm....chocolate and bananas in a pie...YUM!<br /><br />And the "ice cream" looks great too. You tricked me with the title! I was beginning to wonder about you. ;)

Leave a Comment