Banoffee ice-cream pie

Serves 8 to 10

400g plain digestive biscuits

50g pretzels 180g unsalted butter, melted 1l banana ice cream* 720g dulce de leche or thick, store-bought caramel

500ml vanilla ice cream ½ teaspoon sea-salt flakes 2 tablespoons water

Place the biscuits and pretzels in a food processor and whizz into fine crumbs. Add the butter and mix to combine. Lightly grease a 22cm spring-form cake tin and line the base with non-stick baking paper. Using the back of a spoon, press the mixture into the base and sides of the tin**. Freeze until ready to use.

Beat half the banana ice cream in an electric mixer on a low speed for 1-2 minutes, or until softened. Spoon in to the tin and spread evenly with a palette knife. Leave in the freezer for 1 hour, or until frozen.

Spread 180g of the dulce de leche or caramel on to the banana layer and freeze for 1 hour, or until set.

To make the salted-caramel ice cream, beat the vanilla ice cream on a low speed for 1-2 minutes, or until softened. Add 90g of the caramel and the salt and blend until just combined. Spoon on to the caramel layer and spread with a palette knife. Leave in the freezer for 1-2 hours, or until frozen.

Spread 180g of the caramel evenly on to the salted caramel ice-cream layer and freeze for 1 hour, or until set.

Beat the remaining banana ice cream in an electric mixer on a low speed for 1-2 minutes, or until softened. Spoon on to the caramel layer and spread evenly with a palette knife. Leave in the freezer for 1-2 hours, or until frozen.

Place the remaining caramel in a bowl, add the water and mix to combine. Spoon the caramel mixture over the banana layer and spread evenly.

Leave in the freezer for 2-3 hours, or until frozen. Remove the pie from the tin, place on a plate or cake stand and serve immediately.