Chocolate Banoffee Pie with (No Churn!) Rum and Raisin Ice Cream and Chocolate Fudge Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2020

  • About
20 Mins Preparation Time
2 Hrs 30 Mins Resting Time
2 Hrs Freezing Time

Yes, yes, all of that!


For the chocolate banoffee pie:

  • 300 g (10½ oz) chocolate digestive biscuits (sweet wholemeal biscuits)
  • 100 g ( oz) lightly salted butter, melted
  • 2 tablespoons unsweetened cocoa powder
  • 200 g (7 oz) caramel or dulce de leche
  • 3 medium bananas, fairly ripe
  • 200 g (7 oz) dark chocolate, roughly chopped
  • 300 ml (10½ fl oz) thin (pouring/whipping) cream, well chilled
  • 2 tablespoons mascarpone cheese
  • 50 g ( oz) icing (confectioners’) sugar (optional)
  • Grated dark chocolate, to decorate

For the rum and raisin ice cream:

  • 120 g ( oz) sultanas (golden raisins)
  • 100 ml ( fl oz) dark rum
  • 4 eggs
  • 150 g ( oz) caster (superfine) sugar
  • 300 ml (10½ fl oz) thin (pouring/whipping) cream, well chilled

For the chocolate fudge sauce:

  • 300 ml (10½ fl oz) thin (pouring/whipping) cream
  • 250 g (9 oz) dark chocolate
  • 50 g ( oz) lightly salted butter, diced


START BY PUTTING THE SULTANAS IN THE RUM TO SOAK FOR 2 HOURS, THEN PREPARE THE BANOFFEE PIE. Crush the biscuits and combine them with the melted butter and cocoa. Cover the base of a 20–22 cm (8–8½ inch) round pie dish with this mixture. Place the dish in the fridge for 30 minutes to harden the base.

NEXT, SPREAD THE CARAMEL OR DULCE DE LECHE OVER THE BASE OF THE PIE (HEAT THE CARAMEL GENTLY IF NEEDED). Peel the bananas and slice them, then arrange them on top of the caramel or dulce de leche.

MELT THE CHOCOLATE IN A MICROWAVE OR DOUBLE BOILER, THEN LET IT COOL. Using an electric beater, whip the cream, mascarpone and the icing sugar, if using, until light, then fold in the melted chocolate. Spread this cream over the bananas. Set aside in the fridge

MAKE THE RUM AND RAISIN ICE CREAM. Separate the eggs. Beat the egg whites to fairly soft peaks with an electric beater, then add 100 g ( oz) of the caster sugar in two lots, beating well between each addition to make a firm and glossy meringue.

IN ANOTHER MIXING BOWL, BEAT THE CHILLED CREAM WITH AN ELECTRIC BEATER UNTIL LIGHT. Whisk the egg yolks with the remaining 50 g ( oz) of sugar in a third bowl, until they are pale and mousse-like. Fold the egg yolk and sugar mixture into the meringue, then add the whipped cream and finally the rum-soaked raisins. Pour everything into a plastic container and let it set in the freezer for at least 2 hours (no need to whisk it in the meantime).

MAKE THE CHOCOLATE FUDGE SAUCE. Heat the cream in a saucepan or microwave, then add the chocolate, broken into pieces, and the diced butter. Stir to melt. Let the sauce cool slightly before serving with the ice cream and chocolate banoffee pie garnished with grated dark chocolate.