Banana split ice-cream pie with pretzel crust

Line the base and sides of a 23cm pie dish with scrunched-up baking parchment. In a food processor, whizz the pretzels and 60g sugar to fine crumbs. Add the melted butter and pulse again to combine. Press the pretzel mixture into the lined pie dish, bringing it up the sides (you can use the bottom of a small water glass to help press it in firmly). Freeze for 30 minutes.

Tip the ice cream into a large bowl and beat with a wooden spoon until softened and spoonable. Transfer ½ to the frozen crust, level, then scatter over ½ of the cherries and drizzle over the chocolate sauce. Spoon over the remaining ice cream and cherries and spread out evenly. Loosely cover with baking parchment and freeze until set (about 4 hours).

Remove the pie from the freezer and release it from the dish, carefully peeling back the paper from the top and bottom. Transfer to a lipped serving plate before decorating with the squirty cream, banana slices, a few pretzels and extra cherries. Drizzle with extra chocolate sauce before slicing and serving.