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Ice Cream Coconut Banoffee Pie

By Tenina Holder

Well, the question was asked…and the answer came back, Banoffee Pie! I was tossing up between this and profiteroles for a family dessert over the weekend. I already have a Banoffee pie recipe of sorts on here, but this is a tweak on an oldie but a goldie and really easy if you plan ahead just a little. I am busy eating my way through another ebook, so this was just a little side track for the blog…which BTW is under going its facelift day by day and should be all shiny new soon…ish! (Do not hold your breath, these things can blow out from my experience!)

Of course, I hate to mention it, but Christmas is a mere 14 weeks away or something, and as I wait (impatiently) for my new book to arrive, I have to fill my time with something…So here you go. The family dessert. Now what….?

Ice Cream Coconut Banoffee Pie


  • Base
  •   1 Vanilla Bean Pastry pie shell, blind baked
  • Filling
  •   1 Litre Kara brand coconut cream (This brand is a long life version and so is perfect for desserts, available at most Asian supermarkets)
  •   300 g coconut palm sugar
  •   1 tbsp Heilala vanilla bean paste
  •   Pinch pink salt flakes
  •   50 g pure maple syrup
  •   1 tsp ground cinnamon (optional)
  • Topping
  •   3 bananas, sliced or more if needed
  •   1 Litre Azzura vanilla bean ice cream or other premium brand
  •   60 g dark chocolate, melted


  1. Prepare pastry shell well in advance and set aside. (This can be done literally days in advance, you can freeze the baked pie shell without any problems for up to 3 months.)

  2. To make the Coconut Filling, place all ingredients into Thermo bowl and cook 60 min/90ºC/speed 3/MC off but use the steamer basket on top to prevent spatter. Cool.

  3. Spread the Coconut Filling across the pie shell generously, including up the sides as necessary. You want plenty of filling.

  4. Slice the bananas and lay across the filling.

  5. Top with big scoops of the ice cream and quickly drizzle with the melted chocolate. Return to the freezer immediately for at least 10-15 minutes. Alternatively, serve immediately…though the ice cream will melt quite quickly.

  6. There will be Coconut Filling left over. You can store the remaining filling in a glass jar with an airtight lid in the fridge. Use on toast, pancakes, as an ice cream topping (warmed up) or simple scoop out of the jar when the fancy strikes you!


When you are ready to serve, make sure you have all elements assembled, including the melted chocolate. Be warned, this is highly addictive stuff. Good luck!