Description
This Vegan Banoffee Ice Cream is a luscious, dairy-free treat that combines the natural sweetness of ripe bananas with rich coconut-based ingredients and salted caramel sauce. Perfect for a creamy, plant-based dessert, it offers the beloved flavors of banoffee pie transformed into a smooth, refreshing ice cream that can be enjoyed all year round.
Ingredients
Scale
Banana Base
- 4 medium ripe bananas
- 1 tablespoon cooking oil of choice (or vegan butter)
- 1 tablespoon sweetened condensed coconut milk (from the 11.25 oz portion)
Ice Cream Mixture
- 11.25 oz Sweetened Condensed Coconut Milk (e.g., Nature’s Charm)
- 14 oz Coconut Custard (store-bought like Nature’s Charm or homemade)
- 2 teaspoons vanilla extract
Salted Caramel Sauce
- 7 oz Salted Caramel Sauce (e.g., Nature’s Charm)
Instructions
- Prepare Bananas: Peel the bananas and slice them into coin-shaped pieces for even cooking.
- Caramelize Bananas: Heat 1 tablespoon of cooking oil in a saucepan over medium heat. Add the banana slices along with about one tablespoon of sweetened condensed coconut milk. Cook for 3-4 minutes, tossing continuously until bananas are lightly caramelized without burning.
- Blend Mixture: Combine the caramelized bananas, the remaining sweetened condensed coconut milk, coconut custard, and vanilla extract in a blender. Blend for about one minute until the mixture is smooth and creamy.
- Churn Ice Cream: Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for 30-40 minutes, until it reaches a soft-serve consistency.
- Incorporate Salted Caramel: Turn off the ice cream maker and gently fold in about two-thirds of the salted caramel sauce to infuse the ice cream with rich, caramel flavor.
- Freeze Ice Cream: Transfer the churned ice cream into a loaf pan lined with parchment paper. Swirl the remaining salted caramel sauce over the top for added taste and decoration. Cover the pan and freeze for at least 2 hours to firm up.
- Serve: Remove the ice cream from the freezer about 15 minutes before serving to allow it to soften slightly for optimal texture. Scoop and enjoy your vegan banoffee ice cream!
Notes
- Using ripe bananas ensures natural sweetness and smooth texture.
- You can substitute the cooking oil with vegan butter for a richer taste.
- If a store-bought coconut custard is unavailable, homemade coconut custard can be used as a substitute.
- The salted caramel sauce adds a nice balance to the sweetness; you may adjust the amount to your preference.
- For easier scooping, let the ice cream thaw slightly before serving.
- This recipe requires an ice cream maker; alternatively, you can freeze the mixture and stir every 30 minutes to reduce ice crystals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
