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.
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.