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Banoffee Ice Cream Pie

A delicious banoffee ice cream with a cheesecake base.

Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 10

Meal Type:
Channel: ,



  • 75g butter
  • 175g  Bird's Cheesecake Crumb Base


  • 200ml cold water
  • 50g  Bird's Ice Cream Mix
  • 50g Butterscotch Angel Delight
  • 100g banana, mashed


  • Melt the butter and mix with the Cheesecake Crumb Base.  Spread into a shallow 24cm x 24cm (10”x10”) tin (or similar sized tin) and chill until firm.
  • Place the cold water into a bowl fitted with a whisk attachment.  Add the Bird's Ice Cream Mix and the Butterscotch Angel Delight.  Blend in on slow speed for 30 seconds.  Scrape down and whisk on high speed for 5 minutes until light, thick and creamy.  Whisk in the banana.
  • Spoon the Banoffee Ice Cream onto the Cheesecake Crumb Base and freeze for at least 3 hours until frozen.
  • Portion and serve with sliced banana to decorate.

Additional Tips

Make chocolate banana pie by replacing the Butterscotch Delight with Chocolate Delight and add a little cocoa powder to the crumb base.