Banoffee means banana and toffee combined as a classic British flavour combination, best known from banoffee pie. It works just as well for my banana ice cream. This vegan version for your ice cream maker or no-churn is made with a coconut milk and banana base, swirled with a creamy date caramel with peanut butter. The result is rich, naturally sweet, and surprisingly easy to make.
The no-churn recipe gives you a soft, creamy ice cream straight from the blender that you can enjoy right away. If you prefer a scoopable consistency, just pop it in the freezer for another two to three hours.
With the recipe using an ice cream maker, you have full control over how long you let it run and can make soft serve or firmer ice cream out of it.
By the way, I have the WMF 3-in-1 Mini 300 ml (1 ¼ cups) ice cream maker. It’s perfect for 2 large portions. If you have a bigger one, you can adjust the quantities accordingly.
What you need for the caramel banana ice cream
Full-fat coconut milk from a can is the base. The high fat content keeps the ice cream creamy and prevents icy crystals from forming.
Frozen banana is the second key ingredient. It doesn’t just give the ice cream sweetness, but also a velvety texture that’s otherwise hard to achieve without an ice cream maker. It’s best to peel ripe bananas, cut them into pieces, and freeze them overnight. I also recommend frozen banana for the version made with an ice cream maker, since it’s faster that way.
The date caramel is made from soaked dates, peanut butter, and a pinch of salt, not a refined sugar caramel, but a naturally sweet, slightly nutty sauce that swirls beautifully through the banana ice cream.
You can now get mini pretzels gluten-free in most supermarkets too.
How to make no-churn vegan banana ice cream
Pour coconut milk into an ice cube tray, cut the bananas into pieces, and freeze them as well. Soak the dates in water and place them in the fridge.
After about 3 hours, blend the dates with the soaking water, peanut butter, and salt, then process the coconut cubes and banana pieces in a blender into a creamy soft serve.
How to Make Vegan Banana Ice Cream With an Ice Cream Maker
This is obviously much faster: soak the dates beforehand, then blend with the soaking water, peanut butter, and salt, and set aside. Blend the bananas and coconut milk, then transfer to the ice cream maker.
Vegan Banana Ice Cream with Date Caramel (Banoffee Ice Cream)
Recommended Equipment
Ingredients
- 200 ml coconut milk
- 2 bananas
- 50 g medjoul dates
- 80 ml water
- 1 tablespoon peanut butter
- 1 pinch of salt
- mini pretzels for garnishing
Instructions
Without an Ice Cream Maker
- Stir the coconut milk, pour it into an ice cube tray and freeze. Cut the bananas into pieces and freeze them as well. Soak the dates in water and place them in the fridge.
- After about 3 hours, blend the dates with the soaking water, peanut butter, and salt, and set aside, then blend the coconut cubes and banana pieces into a creamy soft serve. Don't overblend or it will get too warm.
- Now either divide the ice cream into two or three small bowls, drizzle the date caramel over it, sprinkle with mini pretzels, and serve immediately, or fill it into a 300 ml container, swirl in the date caramel, and store in the freezer.
With an Ice Cream Maker
- Blend the soaked dates with the soaking water, peanut butter, and salt, and place in the fridge.Blend the coconut milk and banana pieces. Don't overblend or it will get warm.
- Turn on the ice cream maker and slowly pour in the banana mixture. Let it run for 15–20 minutes, depending on how firm you like your ice cream.
- Now either divide the ice cream into two or three small bowls, drizzle the date caramel over it, garnish with mini pretzels, and serve immediately, or fill it into a 300 ml (1, 25 cups) container, swirl in the date caramel, and store in the freezer.
Nutrition
FAQ
Which bananas work best?
The riper the better. Very ripe, spotty bananas are sweeter and more flavourful. Peel and cut them before freezing.
Can I use a different nut butter instead of peanut butter?
Yes, almond butter or cashew butter work well too, but have a milder flavour.
How long does the ice cream keep?
Up to two to three weeks in an airtight container in the freezer. The texture is best within the first week.
Is this recipe gluten-free?
The ingredients for the banana ice cream and the date caramel are gluten-free, you can buy gluten-free mini pretzels as well.
More vegan ice cream recipes:
Matcha Ice Cream Bars – no ice cream maker needed
Protein Snickers Ice Cream Bars – with date caramel and roasted peanuts
Pink Pitaya Protein Ice Cream Bars – pretty, quick, no-churn
Hojicha Ice Cream Mini Cheesecakes – for Japan-fans
