Banoffee Pie Ice Cream Sandwich

One of the most iconic desserts turned into the ultimate summer treat!

20 minutes cook

Serves 6-8

Mia Jacobs

Ingredients

The caramelised banana ice cream

210gcoconut condensed milk

2bananas, sliced

250mlwhippable vegan cream

1 tspvanilla paste

2digestive biscuits, crumbled

small pinchsalt

To serve

10-12digestive biscuits

180gdark chocolate

1 tspcoconut oil

25gbanana chips, crushed

If you're a fan of caramel, bananas, chocolate and ice cream (the holy trinity +1) then you're going to absolutely love this one. All the flavours of a banoffee pie served neatly in the form of an ice cream sandwich.

Method

Tip the vegan condensed milk into a saucepan, simmer and stir until it starts to caramelise and turns amber. Tip in the sliced bananas and stir to coat in the caramel. Add a small pinch of salt and turn off the heat as the caramel begins to deepen in colour. Set to one side and leave it to cool slightly.

Whip the vegan cream to soft peaks, gently whisk in the vanilla pasta then fold in the cooled caramel mixture. Add in the crushed digestives and stir to combine.

Tip into a freezable container, cover and freeze for a minimum of 3-4 hours.

When it's frozen, melt the chocolate in 20-30s increments in the microwave, saving 15g to add in at the end to help temper the chocolate. Once all the chocolate is just melted, add the reserved chocolate and coconut oil and stir to combine.

Carefully dip the bottom of the digestives in the chocolate then place on a lined baking tray or plate chocolate side up. Place in the fridge or freezer to set.

Once set, get a big scoop of ice cream and serve between 2 digestives. Roll one side in banana chips and press to ensure they stick. Serve immediately, or wrap and keep in the freezer to enjoy later!