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
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.