Banoffee Ice Cream Pie
Banoffee ice cream pie for my wee solstice gathering
Base is made of:
1 cup dates
1 cup cashews
1/2 cup walnuts
Processed in food processor, until crumbly. Spread into the base of a tin/or individual dishes if you prefer to make separate ones.
Toffee is dried, pitted dates blended until smooth with water until the right (spreadable but not too runny) consistency - approx 2 cups dates to 3/4 cup water). Put on top of the date/nut mix. Freeze to set.
Allow the base/date topping to set for at least 30 minutes then make ice cream top finish the pie.
Topping is:
4 prechopped, frozen bananas
2 large handfuls cashews
Squeeze of agarve nectar
Pinch of pink salt
Vanilla seeds from one pod.
Blended until smooth then small handful cacao nibs added and blend briefly to mix in.
Spread onto the base and toffee mix and freeze to set and store in freezer.
Base is made of:
1 cup dates
1 cup cashews
1/2 cup walnuts
Processed in food processor, until crumbly. Spread into the base of a tin/or individual dishes if you prefer to make separate ones.
Toffee is dried, pitted dates blended until smooth with water until the right (spreadable but not too runny) consistency - approx 2 cups dates to 3/4 cup water). Put on top of the date/nut mix. Freeze to set.
Allow the base/date topping to set for at least 30 minutes then make ice cream top finish the pie.
Topping is:
4 prechopped, frozen bananas
2 large handfuls cashews
Squeeze of agarve nectar
Pinch of pink salt
Vanilla seeds from one pod.
Blended until smooth then small handful cacao nibs added and blend briefly to mix in.
Spread onto the base and toffee mix and freeze to set and store in freezer.
