Vanilla Ice Cream (recipe from Vegan Ice Cream Paradise blog, but with changes)
1 c. light coconut milk
1 c. soy milk (or any non-dairy milk)
3/8 c. sugar
1 T. arrowroot
1 t. vanilla extract
Mix 2 Tbsp of soy milk with the 1 tablespoon of arrowroot and set aside.
Mix the soy creamer, soy milk, and sugar together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract.
Set the ice cream mixture aside to cool in fridge.
Graham Cracker Crust:
½ box graham crackers smashed to crumbs (Keebler brand Original are vegan, I believe)
¼ cup Earth Balance, melted
Mix the EB and graham cracker crumbs, then press into pie plate
1 or 2 bananas, sliced
Handful of strawberries, sliced
Chocolate ganache ( 2/3 cup of chocolate chips melted in ¼ cup plus 2 tbsp warm soymilk)
Layer the sliced bananas in the crust. I did one layer with one banana, but it depends on how big your banana is (hehe). Do the same with the strawberries. Pour the ice cream mix over the strawberries and bananas (there might be extra). If you don’t mind waiting around, you could let the ice cream freeze a little before doing the chocolate layer, but if you’re anxious to finish the pie (waiting for desserts is no fun) just carefully pour the chocolate over the top of the ice cream layer, garnish however you like with bananas, strawberries, and chopped peanuts and then stick it all in the freezer til frozen. Let it soften a little before slicing. Eat!