Banoffee Ice Cream Pie

Banoffee Ice Cream Pie is a sweet way to beat summer’s heat! Milk caramel, whipped banana cream, nuts, and shaved chocolate are layered together atop a buttery graham cracker crust.

Banoffee Ice Cream Pie

Summer brings hot and humid weather here in the southern states. We won’t be hosting any holiday picnics this year, but we’ll still be looking for ways to celebrate – and cool off! This Banoffee Ice Cream Pie has been our preferred way to chill out as temperatures outside soar. It’s simple to make and so refreshing!

Banoffee Ice Cream Pie

Use over-ripe bananas.

Ripe bananas are an absolute must for the cream filling, and over-ripe is even better! Why? Because it’s the only sweetener added to this part of the recipe – there’s no added sugar. Only use bananas that have significant brown spotting on their peels.

Banoffee Ice Cream Pie

Make an easy graham cracker crust.

Who doesn’t love a buttery graham cracker crust?! The use of melted butter in the crust helps to stiffen and firm it when chilled, and most importantly it gives the pie rich flavor. There is no substitute for real butter here – margarine or other substitutes will not yield an end result that is sturdy enough to hold the filling. Using real butter makes the crust pack firmly and evenly into a 9-inch pie pan.

Banoffee Ice Cream Pie

Make the banana whipped cream filling.

The cream filling uses just three(ish) ingredients, freshly whipped cream, lemon juice, and mashed bananas. Use a fork to mash the bananas, or even a potato masher (this one is my favorite).

Banoffee Ice Cream Pie

A hidden layer of sweetness.

Once the pie crust is chilled, a layer of prepared dulce de leche is spread in the bottom of the crust and the banana cream layered on top.

Banoffee Ice Cream Pie

For a quick chocolate garnish, grate about 2 oz. of bar chocolate onto a plate using a vegetable peeler. These shavings will melt with body temperature, so don’t handle them – scoop them with a spoon and sprinkle over the pie.

Banoffee Ice Cream Pie

In addition to the chocolate shavings, the pie is covered with more dulce de leche and delicious toasted hazelnuts.

Banoffee Ice Cream Pie
Banoffee Ice Cream Pie

Plan ahead because this pie needs to freeze for 4-6 hours. When you’re ready to serve the pie, slice it with a warm knife. I found that leaving the pie to stand for 5-7 minutes at room temperature made it soft enough to slice without much resistance.

There’s something so wonderful about the combination of caramel, bananas and rich graham cracker crust. I would say it’s a nice alternative to ice cream on a hot day, but that would be an understatement!

This recipe is sponsored by Go Bold With Butter!  Learn how butter can make your baking better on their website!

Banoffee Ice Cream Pie

Heather Baird
Banoffee Ice Cream Pie is a sweet way to beat summer’s heat! Layers of milk caramel, whipped banana cream, nuts, and shaved chocolate are layered together atop a buttery graham cracker crust.
Use over-ripe bananas to add natural sweetness to this pie.
5 from 1 vote
Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 9 inch pie plate

Ingredients
 
 

  • 2 cups graham cracker crumbs
  • 8 tablespoons unsalted butter, melted
  • 3 large very ripe bananas
  • 1 tablespoon fresh lemon juice
  • 2 cups heavy cream, whipped to firm peaks
  • 1 teaspoon vanilla extract
  • 1 can 13.4 oz. dulce de leche
  • 1/2 cup hazelnuts, roughly chopped
  • 2 oz. grated dark chocolate

Instructions
 

  • Combine the graham cracker crumbs and butter in a large mixing bowl. Stir together until the crumbs are well coated with the butter and the mixture resembles wet sand. Pour the crumbs into a 9-inch pie dish and press the mixture into the bottom and up the sides. Freeze until firm, about 25 minutes.
  • Meanwhile, mash the bananas with the lemon juice in a large mixing bowl using a fork or potato masher. When the mixture is finely mashed, fold in the whipped heavy cream and vanilla extract. Mix until the mashed bananas are well dispersed throughout the cream. (Note: I recommend taste-testing here. The mixture should be lightly sweet with very ripe bananas. If you find the mixture not sweet enough – or if you used under-ripe bananas – fold in 2-3 tablespoons powdered sugar to taste. And remember – this is layered with very sweet dulce de leche so be judicious with the extra sugar.)
  • Remove the pie crust from the freezer and spread 1/2 of the dulce de leche on the bottom of the crust evenly. Top with the whipped banana mixture. Transfer the remaining dulce de leche to a microwave-safe bowl and heat for 30 seconds at 100% power to loosen. Stir well and transfer the caramel to a zip-top bag with a corner snipped. Pipe the caramel on top of the cream in sweeping stripes. Garnish with hazelnuts and grated chocolate.
  • Freeze the pie uncovered for 2 hours. Cover with plastic wrap and freeze for an additional 4 hours or overnight before serving.
  • For easy serving, slice the pie using a large chef’s knife dipped in hot water and wiped dry.
Keyword banoffee, hazelnuts, ice cream pie
Tried this recipe?Let us know how it was!
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Jana
Jana
3 years ago

I heartily thank you (but my waistline does not, LOL)! I've seen versions of this pies but none have tempted me until now. I'm looking forward to making this pie for my family this week as it looks so flavorful and refreshing and will "try" to practice portion control! So grateful for the beautiful photography, as always, and the recipe inspiration. Have a happy 4th!

Heather Baird
Heather Baird
3 years ago
Reply to  Jana

Haha! I totally understand! Thanks so much for the kind words, Jana. Happy 4th to you as well! xo-h

Preeti Gautam
Preeti Gautam
3 years ago

Wow it looks Delicious and you capture the images so beautifully. will definitely try this today.

Heather Baird
Heather Baird
3 years ago
Reply to  Preeti Gautam

Thank you, Preeti!

Jennifer
Jennifer
3 years ago

Made this tO'Day for my fiance birthday. It was perfect for a socially distanced porch visit party on a hot day! Refreshing and perfect as is.

Heather Baird
Heather Baird
3 years ago
Reply to  Jennifer

Wonderful! So glad it was enjoyed.

Melissa Jose
Melissa Jose
3 years ago

Delicious Dessert. it is perfect dessert for summer parties & special events. I made this on Saturday for my mom's birthday.

Anonymous
Anonymous
3 years ago

Hi – Do you have any thoughts on converting to individual cupcake size portions? How many portions do you think I could get if 1/2 the recipe? Thank You.