Banoffee Ice Cream Pie Recipe 2019


graham crackers

8 tbsp. 

unsalted butter, melted

1/3 c. 

plus 2 Tbsp dulce de leche, plus more for serving

large ripe bananas

2 c. 

heavy cream, cold

1 tsp. 

pure vanilla extract

1/4 c. 

toasted hazelnuts, roughly chopped

Chocolate curls, for serving

Think banana cream pie, plus salty caramel and chocolate flavors, minus the oven.

Note: total time does not include freezing.

Yields: 10 Serving   Time: 1 Hours 

Step by step instructions to Prepare:

  • In a food processor, pulse graham crackers to form fine crumbs. Add butter and pulse to combine. Transfer to a 9-in. pie plate and press evenly on bottom and up side. Refrigerate until firm, at least 20 minutes. Spread 2 Tbsp dulce de leche on bottom. 
  • Meanwhile, in a bowl, finely mash bananas. Using an electric mixer, beat cream and vanilla in a large bowl on medium speed until medium-stiff peaks form. Fold mashed bananas into cream. Transfer remaining 1/3 cup dulce de leche to a resealable plastic bag and snip off bottom tip of one corner. Spoon 1/3 banana mixture into pie crust, then drizzle some dulce de leche on top (do not fold in). Repeat two more times with remaining banana mixture and dulce de leche. 
  • Freeze 1 hour, then cover with plastic wrap. Continue freezing until set, at least 8 hours or up to 2 days. 
  • When ready to serve, top pie with chopped hazelnuts, chocolate curls, and extra dulce de leche if desired.



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