Banana and Salted Caramel Mud Pie Recipe

Method

• 1)

  Soften the ice cream by placing it into the refrigerator for about 30-40 minutes. Reserve a handful of freeze dried bananas for garnishing. Place the rest into a food processor, process until it becomes a powder and set aside.

  *Watch my short recipe video here recipe video here

• 2)

  Reserve 15 cookies for garnishing, crush the rest into a fine crumb and mix with 4 Tablespoons of melted Salted Butter. Pour the crumbs into a 9 inch springform pan lined with parchment paper (on bottom and sides), use a large spoon and press onto the bottom to create the crust.

• 3)

  Add the softened ice cream into the pan in 3 layers. Spread the first layer of ice cream onto the crust, sprinkle a third of the freeze dried banana powder evenly on top of the ice cream and drizzle on some Fleur De Sel Carmel Sauce. Repeat with the next two layers of ice cream. Place into the freezer for 5 hours.

• 4)

  Add 2 Cups of Heavy Whipping Cream and ½ Cup of Powdered Sugar into a mixing bowl and whisk on high speed until stiff peaks form. Remove the pie from the freezer and top with the whipped cream, place back into the freezer for at least 3 more hours before serving. Cut into slices and garnish with freeze dried or fresh banana slices, cookie crumbs and Fleur De Sel Carmel Sauce. Enjoy!