Bird's
Banoffee Ice Cream Pie
Serves 10
Vegetarian
Share this recipe
Ingredients
For the Base
75g butter
175g Bird's Cheesecake Crumb Base
For the Filling
200ml cold water
50g Banana Angel Delight
50g Butterscotch Angel Delight
100g banana, mashed
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten
Milk
Method
Step one
Melt the butter and mix with the Cheesecake Crumb Base. Spread into a shallow 24cm x 24cm (10”x10”) tin (or similar sized tin) and chill until firm.
Step two
Place the cold water into a bowl fitted with a whisk attachment. Add the Angel Delight Butterscotch and Angel Delight Banana. Blend in at slow speed for 30 seconds. Scrape down and whisk on high speed for 5 minutes until light, thick and creamy. Whisk in the banana.
Step three
Spoon the Banoffee Ice Cream onto the Cheesecake Crumb Base and freeze for at least 3 hours until frozen.
Step four
Portion and serve with sliced banana to decorate.
Tips
Make chocolate banana pie by replacing the Butterscotch Delight with Chocolate Delight and add a little cocoa powder to the crumb base.