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Banoffee ice-cream pie
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Irresistible banoffee pie, the ultimate dessert.
Ingredients:
  • 225g digestive biscuits, broken
  • 6.80 gm desiccated coconut
  • 150g unsalted butter, melted, cooled
  • 1 banana, sliced
  • 50g dark chocolate (70% cocoa solids), coarsely grated
  • 55g (1/4 cup) brown sugar
  • 2 bananas, sliced
  • 400g\tstore-bought vanilla custard
  • 300ml thickened cream
  • 220g (1 cup) caster sugar
  • 80g unsalted butter, chopped
  • 125ml (1/2 cup) pouring cream
Instructions:
  • In a large frying pan, combine sugar and bananas. Cook over medium heat, stirring occasionally, until bananas are soft and caramelised, about 6 minutes.
  • Combine custard and cream in a food processor and blend until smooth. Chill in a bowl for 20 minutes or until cold. Churn in an ice-cream machine for 40 minutes or until firm.
  • Make the pie crust by combining biscuits and coconut in a food processor until it resembles fine breadcrumbs. Add butter and process until just combined. Press the mixture firmly into the base and sides of the pan, then chill in the refrigerator for 30 minutes until firm.
  • Scoop ice cream into crust and freeze until firm, about 2 hours.
  • For the caramel sauce, combine sugar and 60ml (1/4 cup) water in a saucepan. Heat over medium heat until sugar dissolves, then cook for 8 minutes until golden, swirling the pan occasionally. Be cautious of hot caramel splatter. Add butter and cream, stir until well combined. Allow to cool in a bowl.
  • Thaw pie at room temperature for 20 minutes before enjoying. Gently loosen crust from pan using a small palette knife, and carefully lift out pie. Garnish with banana slices, caramel sauce drizzle, and grated chocolate before serving.

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