Banoffee Ice Cream

Indulge Banoffee Ice Cream, where sweet bananas marry rich toffee, creating a delightful symphony of flavors that dance on your palate.

Banoffee Ice Cream is a rich and delightful treat that fuses the classic flavors of Banoffee Pie into a creamy frozen dessert. With its luxurious blend of sweet bananas, indulgent toffee or caramel, and often a hint of buttery biscuit pieces, this ice cream variant provides a multi-textured experience.

In every scoop, you can expect the natural sweetness of ripe bananas to play a leading role. This fruity burst is perfectly complemented by the smooth, deep notes of toffee, usually swirled through the ice cream in a gooey ribbon that ensures a caramel hit in every bite.

Whether served on its own or as an accompaniment to desserts like warm apple pie or as a topping for waffles, Banoffee Ice Cream is a decadent choice for those with a sweet tooth. It invites a sensory journey that is both nostalgic and indulgent, perfect for any occasion that calls for a little extra sweetness and comfort.

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INGREDIENTS YOU NEED

3 large ripe bananas
4 large egg yolks room temperature
3/4 cup sugar
1 1/2 cups milk
1 1/2 cups heavy cream
1/4 tsp salt
1 tsp vanilla extract
4 graham crackers
14 oz dolce de leche

Instructions To Make Banoffee Ice Cream

In a medium bowl, whisk together your egg yolks and sugar for about 2-3 minutes, until smooth and pale yellow in color.
Whisk in your milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Do not boil.
Whisking constantly, slowly add a ½ cup of your hot milk to the yolk and sugar mixture, whisk until combined.
Add the tempered egg yolk mixture back into the saucepan with your remaining hot milk. Mix in your salt.
Whisking constantly, heat on low until the the mixture has thickened enough to coat the back of a spoon. This should take a few minutes.
Add your heavy cream and vanilla extract to your mix, stir to combine.
Add your bananas and milk mixture in to a blender and blend until smooth. Pour mix through a sieve in to a bowl.
Cover your bowl with plastic wrap, making sure to have the plastic wrap touching the surface of the ice cream base so it does not get a skin. Refrigerate for at least 3 hours.
When ready, churn your ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions.
In the last two minutes, add in your graham cracker pieces. Churn until they are evenly distributed.
Spoon 1/4 your ice cream into a shallow container or a loaf pan, followed by a layer of dulce de leche. Continue layers until you are out of ice cream. Press plastic wrap the surface of the ice cream. Freeze for at least 4 hours, or until solid. Enjoy!