Banoffee Ice-cream Pie

To make caramelised banana ice-cream, place sugar and bananas in a large frying pan. Cook, stirring occasionally, over medium heat for 6 minutes or until bananas are soft and caramelised.

Transfer to a food processor with custard and cream, then process until smooth. Transfer to a bowl and refrigerate for 20 minutes or until cold. Transfer to an ice-cream machine and churn for 40 minutes or until firm.

Meanwhile, to make pie crust, place biscuits and coconut in a food processor and process until it resembles fine breadcrumbs. Add butter and process until just combined. Press mixture firmly over base and sides of pan, then refrigerate for 30 minutes or until firm.

Spoon ice-cream into crust and freeze for 2 hours or until frozen.

Meanwhile, to make caramel sauce, place sugar and 60ml (1/4 cup) water in a saucepan. Bring to the boil over medium heat, stirring until sugar dissolves, then cook, swirling pan occasionally, for 8 minutes or until golden. Taking care, as hot caramel will spit, add butter and cream, then stir until combined. Transfer to a bowl, cover and set aside to cool.

Remove pie from freezer 20 minutes before serving. Run a small palette knife between pan and crust to release and lift out pie. Top with banana slices, drizzle with caramel sauce and scatter with grated chocolate to serve.