HB Hazelbrook Farm Banana ice cream pie
Prep:
15 mins
A match made in heaven, this ice cream is the ideal pie filling.
200g coconut cream biscuits
110g Stork, melted
2 large bananas, sliced in round discs
1 ltr HB Hazelbrook Banana ice cream
200ml single cream
2 tsp icing sugar
Pulse the biscuits and Stork in a food processor until finely ground. Press into a flan dish or a 20cm spring-form tin.
Arrange the bananas in a layer over the biscuit mixture and freeze for about 20 minutes until the crust sets. Remove the ice cream from the freezer and allow half to soften for 5 minutes, placing the rest back into the freezer.
Spread the HB Hazelbrook Farm Banana ice cream evenly over the banana layer and freeze until firm. Repeat this process again with a layer of banana and the remainder of the ice cream, which has first been allowed to soften so that it will spread more easily. Cover with cling film and freeze until firm. This should take at least 2 hours.
Remove the pie from the freezer 20 minutes before serving. Whip the cream and sugar until soft peaks form and pipe onto the top of the pie with peaked points.
Serves
12
Preparation Time
15 minutes
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Each serving contains:
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Energy
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Fat
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Saturates
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Sugars
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Salt
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1124kJ/ 270kcal
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17.3g
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8.6g
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17.4g
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0.2g
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14%*
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25%*
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43%*
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19%*
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3%*
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*% of Reference Intake of an average adult (8400kJ/2000kcal)
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