Banoffee Ice Cream Pie

Ingredients

Coffee Sponge Cake

For Layering

Milk chocolate

220g

Cream chilled

600ml

London Dairy Praline and Cream Ice Cream for topping

Bananas

3

Method of Preparation

Step 1

In a microwave safe dish, make a bottom layer with crumbled coffee sponge cake and put it in the freezer to chill.

Step 2

In a large bowl, beat 300ml of cream just until soft peaks form. Add the London Dairy Pralines and Cream Ice Cream and mix to prepare a caramel mixture.

Step 3

Add a thin layer of the caramel mixture over the coffee cake base and return it to the freezer for 2 hours. Cover remaining caramel with cling wrap and refrigerate.

Step 4

Once the caramel layer is nice and firm, remove from the freezer and cut bananas in 2cms chunks and prepare the next layer.

Step 5

Then add a thick layer of the caramel mixture. Smooth the top once again and return it to the freezer to completely set, for at least 2 hours.

Step 6

Scoop the London Dairy Pralines and Cream Ice cream on the pie and decorate the Banoffee Pie with it!