Chocolate pie with ice cream, bananas and caramel

Ingredients:

Cake

• 8 plates (32 pcs.) graham crackers with the addition of cocoa to the dough
• 5 tbsp (75 g) butter at room temperature
• 2 tablespoons of sugar
• 1 tbsp vanilla extract

Filling

• 110 g milk chocolate, chopped
• 2 packages (400 g each) of softened vanilla ice cream
• 2 bananas, thinly sliced
• 3/4 cup dulce de leche caramel sauce

Glaze

• 2 tbsp. heavy cream
• 55 g milk chocolate, chopped
• 1 teaspoon corn syrup

Preparation:

1. Prepare the cake layerPreheat oven to 350°F (170°C). In a food processor, pulse the graham crackers, butter, sugar, and vanilla until finely ground. Pour the mixture into a 9-inch (22 cm) pie pan, pressing evenly into the bottom and sides. Bake for about 15 minutes, until set. Let cool completely.
2. Prepare the fillingPlace the chocolate and 1/4 cup ice cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the mixture is almost completely melted. Stir until smooth.
   
   Beat the remaining ice cream in a large bowl with a mixer on medium-high speed for about 3 minutes—the ice cream should be fluffy but not melted. Beat in the chocolate mixture. Place in the freezer to set for about 1 hour.
3. Meanwhile, arrange banana slices on the crust. Spread caramel sauce on top and chill in the freezer for 30 minutes. Spoon ice cream onto the banana-caramel layer and smooth it out with a rubber spatula. Freeze for 4 hours until the cake is firm.
4. Prepare the glazeBring the cream to a simmer in a small saucepan over medium heat. Remove from heat, add the chocolate and corn syrup, and whisk until smooth and melted. Cool, stirring occasionally, for about 15 minutes until it reaches a paste-like consistency.
   
   Slowly pour the glaze over the ice cream layer. Return the cake to the freezer to set. Let it sit at room temperature for 10 minutes before slicing.