Ice cream banoffee sandwich
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Serves  8  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
627
Fat
39g
Saturated Fat
23.9g
Carbs
68.2g
Sugars
52.5g
Protein
4.5g
Fibre
2.3g
Sodium
0.33g
Ingredients
300 g chocolate Digestive biscuits, broken
100 g butter, melted, plus 15g at room temperature
1 tbsp brown sugar
2 bananas, sliced, plus extra to serve
500 ml vanilla ice cream, softened
50 g whipped cream
50 g dark chocolate, grated
220 g caster sugar
80 g cold butter, cubed
125 ml cream
Method

1            Add the biscuits to a food processor and process until crumbly. Add the melted butter and process again until the mixture resembles wet sand. Press into the bottom and up the sides of a 13x36cm rectangular or 23cm loose-bottomed cake tin. Refrigerate for 30 minutes until firm.

2            Heat the remaining 15g of butter with the brown sugar in a frying pan over a medium-low heat, stirring until the sugar dissolves. Add the sliced bananas and cook for two minutes until just browned.

3            Carefully fold the bananas into the ice cream (it’s okay if the bananas break up a bit). Spread the mixture into the pie base. Freeze for at least two hours until firm.

4            Combine the caster sugar and 60ml water in a saucepan and bring to the boil, stirring until the sugar dissolves. Reduce the heat and cook for 6-8 minutes until the mixture is golden.

5            Remove the saucepan from the heat and stir in the butter and the cream until smooth. Pour into a bowl and leave to set.

6            Remove the pie from the freezer and transfer out of the cake tin. Top with the extra banana slices, whipped cream, caramel sauce and grated chocolate before slicing to serve.