Banana yogurt and vanilla ice cream make one sweet frozen pie filling in these banana cream pie cups!
This weekend was HOT. Hot and humid. Heat advisory, bad hair day humid kind of hot folks. So that meant two things: 1. We played outside for no more than an hour with water toys [yes, Mom got drenched] and 2. When we came inside from the heatwave the whole family wanted a treat to cool off with. No plain Jane popsicles for this crew! Mom had some extra time this weekend [remember, we were only outside for an hour] so I treated my guys to these banana cream pie cups. Think pie meets the freezer and becomes one frozen sweet treat!
Since having kids I find myself creating more bite-sized or kid-sized recipes. And that actually works in my caloric-favor when I make a new dessert. Like I mentioned in my Avocado Ice Pops post when it comes to ice cream I’m not one for pint portion control. But I can have one or two of these banana cream pie cups and feel good about it! Plus the filling is a mixture of yogurt and ice cream—- see what I did there! [Inspiration for this banana cream pie filling came from my friend Lindsay’s Peanut Butter and Jelly Ice Cream Pie recipe].
If you are not a banana fan no worries, you can easily swap the flavored yogurt and fruit topping for strawberry, blueberry, lemon, you name it! You can also replace the peanut butter drizzle with chocolate or caramel drizzle. Now once you feast your eyes on this recipe don’t forget to scroll down to learn more about today’s giveaway! Oh and PS. If you give your kids popsicles instead of making these banana cream pie cups I totally understand— no judgment there! But if you have some extra time you won’t want to miss out on making this one!
- 1- 16-ounce refrigerated package of sugar cookie dough
- 1 cup vanilla ice cream, softened
- 1 cup banana flavored yogurt
- 1 medium sized banana, sliced into 12 rounds
- ½ cup peanut butter, melted
- Heat oven to 350. Spray muffin pan with cooking spray. Slice cookie dough into 12 equal slices, about ½ inch thick each.
- Place 1 cookie dough round in each muffin cup. Using your fingers, press the dough to mold to the shape of the muffin cup. Bake for 15 minutes. Cool completely in the muffin pan until removing.
- Meanwhile, combine the yogurt and ice cream in a medium sized mixing bowl. Using a standard size ice cream scoop, fill each sugar cookie muffin cup with a scoop of the yogurt ice cream mixture. Top with a sliced banana.
- Place the filled cups on a non-stick cookie sheet. Freeze for at least one hour before serving. Drizzle with melted peanut butter or chocolate chip if desired.
