Fourth of July is quickly approaching so here at Fronana we’ve been drumming up some creative ways to share our banana-based Fronana ice cream with our family and friends for the holiday. Of course, we had to add some red, white and blue flair too!

One of our favorites is the Red, White and Wildberry Fronana ice cream pie. This alternative ice cream pie is so YUMMY and refreshing on a hot day plus it’s dairy free (vegan), gluten free and nut free – perfect for anyone and everyone including those with dietary restrictions. The best part is it’s totally guilt free! With only 125 calories per slice your friends and family will be amazed at your wizardly skills of serving a pie that is delicious and low calorie!

The base of the pie features Wildberry Whirl Fronana. The Wildberry starts with a banana base and is swirled with raspberries, blackberries and a touch of vanilla. Wildberry Whirl is a cool, refreshing treat that is perfect for any Fourth of July celebration.

Fronana Wildberry Whirl Vegan Ice Cream

For the crust we used the No Roll pie crust recipe from Oatmeal with a Fork. This pie crust is one of our favorites because it’s delicious, versatile and so easy to make. Plus, with only four ingredients it doesn’t require an extra trip to the grocery store!

Gluten-Free, Vegan, Nut-Free Pie Crust

Once the pie crust is pre-baked and cooling you’ll pull the Wildberry Whirl Fronana out of the freezer and let sit for about 20-30 minutes. This will assure that the ice cream is nice and soft to smooth into the pie crust.

Wildberry Whirl Alternative Ice Cream Pie

After you’ve smoothed the Fronana into the pie crust you’re ready to top it with your favorite whipped topping. We like coconut whipped cream because it’s dairy free and gluten free. You can make your own (preferred) by refrigerating a can of coconut milk overnight and blending it with a bit of coconut sugar and vanilla. You can also purchase pre-made coconut whipped cream in the frozen section at Whole Foods Market or your local natural food market.

Once the Fronana is topped you’ll want to freeze the pie for at least 2 hours or up to 12 hours.

When you’re ready to serve remove from freezer and top with your favorite berries to add some Fourth of July flair! We choose strawberries and blueberries for that red, white and blue effect.

Let sit for 20 minutes, cut, serve and enjoy the Fronana!


Pie Crust:
1 1/2 c . oat flour (We use Bob’s Red Mill Gluten-Free Oats and grind into flour)
2 t . coconut sugar
1/2 t . sea salt
1/4 c . olive oil
4-5 T . cold water, as needed

1 pint Fronana Wildberry Whirl ice cream

Coconut Whipped Topping (or your favorite whipped topping)
Handful of strawberries, blueberries or any of your favorite berries!


Preheat the oven to 375 degrees.
Mix the flour, sugar, and salt together in a large bowl.
Stir in the olive oil until the ‘batter’ is crumbly.
Add in the cold water as needed until the dough is moistened, but not sticky.
Press the dough into a pie plate, pressing it up the sides as desired.
Bake for 10-12 minutes. Remove from oven and cool for 20-30 minutes.

While pie crust is cooling remove Fronana from the freezer and let sit for 20-30 minutes.

When Fronana is soft enough to spread smooth one pint of Wildberry Whirl into the crust. Top with coconut whipped topping (or your favorite whipped topping) and freeze for 2 hours or up to 12 hours.

When ready to serve remove from freezer and top with your favorite berries. Let sit for 20 minutes, cut, serve and enjoy the Fronana!

Fourth of July Pie: Vegan, Gluten Free, Nut Free