Banof­fee ice-cream pie

Living Etc - - ENTERTAINING / ETC -

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.