Quick banana ice cream
You won't believe how quick and easy this no-churn ice-cream recipe is. There's no need to make a custard base - just blend bananas, cream and sugar and freeze.
Biscoff banoffee pie
Serves 12
Easy
Prep:
plus chilling
This 'Biscoffee' pie, if you will, brings joy and variety to your table with its layered smooth Biscoff cream, sliced banana and silky caramel filling
Skip to ingredients
- 225g Biscoff biscuitsbashed to crumbs, plus 2 extra broken biscuits, to serve
- 125g unsalted buttermelted
- 397g Carnation caramel
- 3 bananaspeeled and cut into 1cm slices
- 25g walnut halvestoasted
- 4 tbsp Biscoff spread
- 300ml double cream
- 1 tsp vanilla extract
- 1 tbsp icing sugar
- 1 square dark chocolategrated
Nutrition: per serving
- kcal460
- fat31.2g
- saturates17.2g
- carbs40.1g
- sugars32g
- fibre0.8g
- protein4g
- salt0.5g
Method
step 1
Mix the biscuit crumbs and butter with a pinch of salt until it resembles damp sand. Tip into a 20cm loose-bottomed tart tin, pressing it into the base and up the sides using the back of a spoon. Chill for 15 mins.
step 2
Stir the caramel to loosen, then spoon this over the biscuit base. Sprinkle over a pinch of sea salt flakes, then arrange a layer of the sliced bananas on top. Sprinkle over the toasted walnuts and drizzle over 2 tbsp of the spread (if it’s too stiff, warm it briefly in the microwave).
step 3
Whip the cream to soft peaks along with the vanilla, icing sugar and remaining 2 tbsp of spread. Spoon the whipped cream over the pie, making a few swoops with the back of a spoon. Chill for 1 hr.
step 4
Scatter over the broken biscuit pieces and grated chocolate, then serve in chunky slices.
