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Banoffee ice-cream pie
Banoffee ice-cream pie
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Prep Time:
65 minutes
Cook Time:
5 minutes
Total Time:
70 minutes
Indulgent banana-caramel ice cream pies with pretzel praline topping for a quick and delicious treat.
Ingredients:
  • 2 x 137g pkts Oreo Original biscuits, chopped
  • 100g butter, melted
  • 2 x 380g Nestlé Top ’n’ Fill Caramel
  • 2 bananas, thinly sliced
  • 6 small scoops Peanut Butter Ice Cream
  • 6 small scoops Salted Caramel Ice Cream
  • 20g pretzels
  • 35g peanuts
  • 110g caster sugar
Instructions:
  • In a food processor, finely crush the biscuits. Add the butter and process until well combined. Press the mixture evenly into the base and sides of six 8cm round fluted tart tins with removable bases. Chill in the fridge for 30 minutes or until set.
  • For the pretzel praline, line a baking tray with parchment paper and place the pretzels and peanuts on top. Heat sugar in a frying pan over medium heat until it caramelizes, about 5 mins. Pour over the pretzels and peanuts, let it set for 30 mins, then roughly chop.
  • - Fill the pie cases with the luscious caramel. - Layer the banana slices over the caramel. - Chill in the freezer for 15 minutes.
  • Spoon the peanut butter and salted caramel ice cream on top of the pies. Sprinkle with pretzel praline and serve promptly.

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