60 vanilla wafer cookies 1 cup unsweetened shredded coconut, plus toasted coconut for topping (optional) 113g unsalted butter, melted 2 medium bananas 2 cups vanilla ice cream 12 cups chocolate ice cream 1 cup heavy cream 2 teaspoons icing sugar
Pulse the cookies, coconut and butter in a blender until finely ground. Press into the bottom and halfway up the sides of a 23cm springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature. Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours. Remove the pie from the freezer 20 minutes before serving. Beat the cream and icing sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired.