• Serves 8
  • 1 hours
  • Difficulty Easy
  • 4 Ingredients


This recipe is proudly brought to you by IGA.

Ingredients (serves 8)

  • 220g milk chocolate
  • 600ml cream, chilled
  • 40ml tin Caramel Top 'n Fill
  • 3 bananas


  1. In a large microwaveable bowl, melt 160g chocolate in 30-second increments, stirring well after each, until smooth.
  2. Line a 20-cm spring form cake tin with cling wrap.
  3. Pour the chocolate into the base of the tin, smooth with a spoon and place in the freezer.
  4. In a large bowl, beat 300ml of cream just until soft peaks form. Add the Top n Fill and mix to combine. Pour half the caramel mixture over the chocolate base and return to the freezer for 2 hours. Cover remaining caramel with cling wrap and refrigerate.
  5. Once caramel layer is nice and firm, remove from freezer and cut bananas in 2-cm chunks and place over the top.
  6. Melt another 60g of chocolate in the microwave until smooth. Add the chocolate layer. Sit for 2 minutes, then top with remaining caramel. Smooth the top once again. Return to the freezer to completely set, at least 2 hours.
  7. Before serving whip the remaining 250ml of cream and smooth over the top of the ice-cream cake.
  8. Decorate by grating chocolate over the top.

  • I’ve never tried banoffee pie before, this makes it look SO good I’m gonna have to try it asap


  • this sounds amazing!


  • Lots of lovely flavours here, thanks.


  • What a lovely twist to a Banoffee pie! Thanks!


  • Oh whoa, I will not be making this because I suspect I wouldn’t be able to stop eating them!


  • Omg. This sounds amazing


  • Tried this last night – delicious!


  • This looks absolutely scrumptious. Who doesn’t love banana, ice cream and caramel!


  • How beautiful, like a piece of artwork instead of dessert.


  • never tried nor knew what banoffee pie was…but this recipe looks great!


  • looks delicious as I love banoffie pie.

    • I haven’t tried it but the ice cream sounds yummy


  • How easy is this!looks great too for such little effort…my kind of dessert!


  • Ooh yum. Loving how easy this delicious dessert is.


  • I do not know what the carmel ingredient is


  • Looks nice and simple but we’re not keen in using Caramel Top ‘n Fill. The recipe asks btw for 40 ml tin Caramel Top ‘n Fill, I assume this must be 400 ml ?


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