Recipes and Cooking Dessert Pizza with Banana Ice Cream This easy dessert pizza recipe will definitely become a family favorite. Make the crust with crisp rice cereal, then top with banana ice cream and fruit for an easy dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 9, 2019 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Freeze Time: 25 mins Total Time: 20 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 recipe Banana Ice Cream 2 cup crisp rice cereal 1 tablespoon unsweetened cocoa powder 2 tablespoon coconut oil, melted 2 tablespoon honey Topper(s), such as berries, sliced peaches, and/or chopped nuts Banana Ice Cream 4 medium bananas, peeled, sliced, and frozen ¼ cup refrigerated unsweetened coconut milk 2 teaspoon vanilla Directions Prepare Banana Ice Cream. Place in freezer until needed. For crust, line a 12-inch pizza pan with parchment paper. In a medium bowl stir together cereal and cocoa powder. Stir in oil and honey. Spread into a 10-inch circle in prepared pan. Freeze 5 to 10 minutes or until firm. If necessary, let ice cream stand at room temperature just until soft enough to spread. Spread ice cream over crust to within 1 inch of the edges; add topper(s). Freeze 20 to 30 minutes or until ice cream is nearly firm. Banana Ice Cream In a food processor combine all of the ingredients.* Cover and process until smooth. Serve immediately for a soft-serve ice cream, or freeze at least 4 hours for a scoopable ice cream. Store in freezer up to 1 week. * It's best to use the bananas directly from the freezer without letting them thaw. Strawberry-Raspberry Ice Cream Prepare as directed, except add 1/2 cup each strawberries and raspberries and reduce coconut milk to 2 Tbsp. Makes 8 (1/2-cup) servings.Per Serving: 63 calories, 1 g protein, 15 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g fiber, 8 g total sugar, 1% Vitamin A, 14% Vitamin C, 1 mg sodium, 1% calcium, 1% iron Peanut Butter Ice Cream Prepare as directed, except add 1/4 cup peanut butter or other nut butter and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.Per Serving: 139 calories, 3 g protein, 21 g carbohydrate, 6 g total fat (1 g sat. fat), 0 mg cholesterol, 3 g fiber, 11 g total sugar, 1% Vitamin A, 8% Vitamin C, 47 mg sodium, 1% calcium, 2% iron Chocolate Ice Cream Prepare as directed, except add 2 Tbsp. unsweetened cocoa powder and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.Per Serving: 79 calories, 1 g protein, 19 g carbohydrate, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 3 g fiber, 10 g total sugar, 1% Vitamin A, 8% Vitamin C, 2 mg sodium, 1% calcium, 3% iron Print Nutrition Facts (per serving) 111 Calories 4g Fat 17g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 111 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Sodium 27mg 1% Total Carbohydrate 17g 6% Total Sugars 9g Protein 2g Vitamin C 9mg 45% Calcium 23mg 2% Iron 1.6mg 9% Potassium 192mg 4% Folate, total 37.9mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.