Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

In this healthy ice cream pie recipe, crumbled gingersnaps make an easy and tasty crust for the mango and coconut filling made with nonfat vanilla Greek yogurt.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2014


Recipe Summary test

5 hrs 40 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • To prepare the crust: Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray.

  • Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.

  • To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.

  • Clean out the bowl of the food processor, add banana and process until pureed. Gently fold the banana puree, mango and coconut extract into the yogurt-cream.

  • Spread the flavored yogurt-cream mixture into the cooled crust. Top with the coconut. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.


Make Ahead Tip: Once frozen, wrap airtight and freeze for up to 1 week. Let stand at room temperature for about 15 minutes before serving.

Equipment: 9-inch pie pan (not deep dish)

For a healthier cookie crust, choose cookie brands without any partially hydrogenated oils (trans fats). We like Mi-Del ginger and chocolate snaps. Look for them in the natural-foods section of well-stocked supermarkets and at natural-foods stores.

To toast coconut, place coconut in a small dry skillet and cook, stirring often, until golden, about 5 minutes, or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

301 calories; protein 4.8g; carbohydrates 35.3g; dietary fiber 1.6g; sugars 22.3g; fat 16.5g; saturated fat 6.8g; cholesterol 30.8mg; vitamin a iu 793.7IU; vitamin c 16.5mg; folate 49.2mcg; calcium 68.4mg; iron 1.4mg; magnesium 19.7mg; potassium 247.6mg; sodium 117.6mg; thiamin 0.1mg; added sugar 12g.

Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
tasty desert even for sugar lovers This was a very good desert. I used plain greek yogurt instead of vanilla to cut the sugar content even more and it tasted very good. I even served it to my sugar-addicted relatives and they loved it. The first crust I made was too oily. It scooted down the sides of the pie pan. I tried again with more graham crackers and it worked great. Will definitely make it again. Pros: Creamy sweet summer desert Cons: Can be tricky to find right balance of oil to graham crackers in the crust Read More
Rating: 5 stars
fabulous desserts..healthy..very easy to make I have now made this (and the other flavors) three times now as desserts for dinner parties. They look great and taste wonderful. I used home made Greek Yogurt and added a spoon of dried Coconut milk to yogurt skipped the coconut flake topping topped the pie with small chunks of mango. One time I made this in a shallow tray rather than pie plate..turned out really well. Pros: super easy simple ingredients Cons: none! Read More