Banoffee Biscoff Ice Cream Bars

1: Peel and chop the bananas and place them in the freezer.

2: Place the cans of coconut milk upside down in the fridge.

3: Ideally, do steps 1 and 2 the night before.

4: Once the bananas are frozen and the coconut milk is chilled, line a baking tray with parchment and arrange a layer of Biscoff biscuits at the base.

5: Set aside the same amount of biscuits for the tops of the ice cream sandwiches.

6: Blitz the remaining biscuits into a mix of crumbs and small pieces using a blender or rolling pin.

7: In a blender, blitz the frozen bananas until creamy and thick.

8: Open the cans of coconut milk and transfer the set coconut cream into the blender, saving the coconut water for other uses.

9: Whip the banana and coconut cream together until creamy and combined.

10: Fold the crushed biscuits into the banana and coconut mixture.

11: Transfer the mixture over the layer of biscuits in the tray and smooth out with a spatula.

12: Place the reserved biscuits on top.

13: Freeze the bars until set before cutting into individual portions.