Let a can of sweetened condensed milk simmer in the pot for 2 hours for the banoffee and the ice cream. Make sure that the cans are covered with water during the entire cooking time. Let the cans cool down completely for further preparation.
For the banoffee biscuits, finely chop and mix with the melted butter. Then distribute the mixture in serving rings (or in a round baking pan) (approx. 1 cm high), press down and refrigerate for an hour.
Carefully place the toffee mass on the biscuit mass. Cut the bananas into slices and spread them on the toffee layer. Whip the cream and pour on it. Finally sprinkle with cocoa powder. Best to chill overnight.
For the ice cream, whip the cream until stiff and then mix it with the toffee mass. Put the mixture in an ice cream maker. Then leave to freeze completely in the freezer for several hours.
Decorate with fresh berries.