Banoffee Ice Cream pie
- 300g crushed digestive biscuits
- 150g melted butter
- 4 bananas
- 2 cans caramel condensed milk
- 2 500ml buckets of London Dairy coconutello ice cream
- 3 enveloped whipped cream powder
- 1 can of fresh cream (ashta)
- 1/2 cup fresh milk
- Chocolate shavings for garnish
- Mix the melted butter into the crushed digestives forming a sandy texture, and press into the base of your pan
- Add the layer of caramel condensed milk over the biscuit base and spread evenly, then allow to firm in the refrigerator for about an hour (or freeze for 30 mins)
- Cut slices of bananas and spread over the caramel layer, then begin by scooping out the ice cream over the bananas, and let it sit for a few mins to soften, before slowly spreading it evenly and gently on top of the banana layer.
- Place that back into the freezer to completely firm up, 8 hours to overnight.
- Right before serving, prepare the whipped cream layer by whisking the whipped cream powder with the fresh cream can and milk, until stiff peaks form.
- Spread that over the ice cream layer and garnish with chocolate shavings.
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