Chocolate Banana Caramel Ice Cream Pie

To make the crust: In a food processor, add the cookies and butter. Pulse until the cookies are broken up, then blend on high until you have a uniform mixture and fine crumbs.
Transfer to a 9-inch spring form pan and press into the bottom evenly. Set aside.
Slice the bananas. Layer 1 quart of ice cream to fill half the pan and add banana slices and drizzle with caramel. Add the remaining ice cream and repeat this process again. Place the in the freezer.
To make the topping: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy cream and vanilla extract. Whisk, starting on low to prevent splattering, then slowly increase the speed as the mixture thickens until it’s at full speed. Whisk until stiff peaks form.
Spread the whipped cream topping onto the ice cream. Chill for at least 4 hours before serving.