Banoffee Ice Cream Pie


14 graham crackers
8 tbsp. unsalted butter, melted
1/3 c. plus 2 Tbsp dulce de leche, plus more for serving
3 large ripe bananas
2 c. heavy cream, cold
1 tsp. pure vanilla extract
1/4 c. toasted hazelnuts, roughly chopped
Chocolate curls, for serving


  1. In a food processor, pulse graham crackers to form fine crumbs. Add butter and pulse to combine. Transfer to a 9-in. pie plate and press evenly on bottom and up side. Refrigerate until firm, at least 20 minutes. Spread 2 Tbsp dulce de leche on bottom. 
  2. Meanwhile, in a bowl, finely mash bananas. Using an electric mixer, beat cream and vanilla in a large bowl on medium speed until medium-stiff peaks form. Fold mashed bananas into cream. Transfer remaining 1/3 cup dulce de leche to a resealable plastic bag and snip off bottom tip of one corner. Spoon 1/3 banana mixture into pie crust, then drizzle some dulce de leche on top (do not fold in). Repeat two more times with remaining banana mixture and dulce de leche. 
  3. Freeze 1 hour, then cover with plastic wrap. Continue freezing until set, at least 8 hours or up to 2 days. 
  4. When ready to serve, top pie with chopped hazelnuts, chocolate curls, and extra dulce de leche if desired.


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