Vegan Banoffee Ice Cream Pie with Cereal Crust (GF)

GFGluten Free

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 This post is sponsored by Nature’s Path.

This Vegan Banoffee Ice Cream Pie is made of only 4 ingredients and has a crunchy, gluten-free crust made of cereal to create an indulgent but healthy treat

As you may know, From My Bowl was originally created to share easy plant based recipes, so that a vegan lifestyle can be more accessible for everyone.

And who doesn’t love ice cream?!

Vegan Banoffee Ice Cream Pie Gluten Free Cereal Crust

Out of all of the Banoffee Pies out there, this Vegan Banoffee Ice Cream Pie is pretty darn good for you…but still tastes delicious. And magical! You only need to toss 4 simple ingredients in your food processor to create the creamy pie center.

Vegan Banoffee Ice Cream Pie Gluten Free Cereal Crust

Can we also take a moment to appreciate this crunchy, golden crust? I decided to keep things both nut free and gluten free (so everyone can enjoy) and used the Vanilla Sunrise cereal from Nature’s Path! Nature’s Path has a wide variety of Vegetarian and Vegan products – that all happen to be Organic, which I love – that can help you easily transition into a plant based diet.

To help make your journey even easier, Nature’s Path has also released a FREE Guide to a Plant Based Diet! This book is full of helpful food swaps, grocery lists, and vegan cooking tips. I actually used a few of them to create this recipe!

Nature's Path Guide to Vegan Diet

If you’d like to download the guide, follow this link here.

Before we get into the recipe, let me leave you with a few final thoughts:

  • I used a Springform Pan to make this ice cream cake, but if you don’t have one, you can use a baking sheet instead! Just line it with parchment paper, and once the cake has solidified, cut it into ice cream bars instead
  • Make sure you use really ripe bananas! They contribute to most of the sweetness of the pie, so the more brown spots, the better. I always keep a bag of frozen ones in my freezer, but if you don’t be sure to freeze yours overnight before making this recipe
  • Feel free to get creative with this recipe! I kept things pretty simple, but you could add in frozen berries, cacao powder, or even some chocolate chips to make this pie even tastier.

Vegan Banoffee Ice Cream Pie Gluten Free Cereal Crust

If you make this recipe, be sure to post a photo of it on Instagram and tag me @frommybowl + #frommybowl so I can see your hard work!


Vegan Banoffee Ice Cream Pie with Cereal Crust

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  • Prep Time: 15 minutes
  • Cook Time: 480 minutes
  • Total Time: 495 minutes
  • Yield: 0 slices 1x



For the Date Caramel: (makes about 1 cup)

  • 1 packed cup Medjool Dates, pitted
  • 2 tbsp Coconut Cream
  • 2 tbsp Filtered Water
  • 1/2 tbsp Maca Powder (optional, adds more Caramel flavor)
  • Pinch of Salt

For the Crust:

  • 1/3 cup Date Caramel, above
  • 3 cup Nature’s Path Sunrise Crunchy Vanilla Cereal

For the Banana Cream:

  • 4 Ripe Bananas, peeled and frozen overnight
  • 1/2 cup Coconut Cream (I used the remainder of a 5.4 fl oz can)
  • Remaining Date Caramel, above


  1. Pit your Medjool Dates, place them in a bowl, then cover with hot water. Let sit for 5-10 minutes, then drain.
  2. Add the soaked Dates and all remaining ingredients to a food processor or high speed blender. Process until creamy, then remove and set aside. Clean and dry the Food Processor.
  3. Return the Food Processor to its base, then add in 3 cups of Cereal. Pulse until finely chopped, then place into a medium bowl. Add 1/3 cup of the Date Caramel to the bowl and mix until everything is evenly distributed and sticky
  4. Finally, add the Frozen Bananas and Coconut Cream to the same food processor or blender, processing until creamy. Add this mixture to a large bowl and swirl in the date caramel.
  5. Press the Cereal Crust evenly and firmly into the base of a springform pan. Pour the Banana Cream mixture over the top of it, and then place in the freezer for 8 hours, preferably overnight.
  6. Remove from the freezer and allow the Pie to “thaw” for 10-15 minutes before slicing and serving. Store any leftovers in the freezer in an airtight container for up to 2 weeks.


If you do not have a springform pan, you can make this pie into bars by using a 8×8 Baking Pan lined with wax or parchment paper. 


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Vegan Banoffee Ice Cream Pie Cereal Crust

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Hi Caitlin! Can I replace the coconut cream in the recipe like with silken tofu to make it creamy? Since my family doesn’t like the taste of coconut and any little hint of it they notice and don’t love it. Btw I LOOOVVVE the idea of the cereal crust it’s genius. And I absolutley love the natures path vanilla cereal it taste like ice cream to me :).

    1. Hmm silken tofu could work! We haven’t tested that but it sort of fits the bill. I would use the same measurements if you give it a try. Thanks! The cereal is suuuper good!

  2. What an incredibly clever way to use cereal! Most of the time, I see cereal being used for granola/cereal bar recipes, parfait garnishes, or smoothie toppers. However, never would I ever think that cereal work as a perfectly wonderful pie crust! I might have to put my corn flakes to good use! 🙂 Nature’s Path is also a brand I adore for healthy cereals. Their Sunrise Crunchy vanilla and Peanut Butter Panda Puffs cereals are my favorites!