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 no-churn version is made with a coconut milk and frozen banana base, swirled with a creamy date caramel and peanut butter. The result is rich, naturally sweet, and surprisingly easy to make.
This 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.
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 adds natural sweetness and gives the ice cream a smooth, velvety texture that’s hard to achieve without an ice cream maker. Peel ripe bananas, cut them into pieces and freeze them overnight for best results. The riper the better, spotty bananas make the sweetest ice cream.
The date caramel for the banana ice cream is made from soaked dates, peanut butter and a pinch of salt. No refined sugar, no cooking, just naturally sweet, slightly nutty, and ribboned through the ice cream.
How to make no-churn vegan banana ice cream
Blend the coconut milk and frozen banana until smooth and creamy. For the date caramel, blend the soaked dates with peanut butter, a splash of plant milk and a pinch of salt. Layer both alternately into a freezer-safe container and swirl lightly with a knife. Freeze for two to three hours for a scoopable consistency.
If the banana ice cream is very firm straight from the freezer, leave it on the counter for ten minutes before serving.
Vegan Banana Ice Cream with Date Caramel (No-Churn)
Recommended Equipment
Ingredients
- 400 ml coconut milk
- 1 teaspoon coconut sugar
- 2 bananas
- 50 g medjoul dates
- 80 ml water
- 1 tablespoon peanut butter
- little salty pretzels for garnishing
Instructions
- Combine coconut milk and coconut sugar and fill into an ice cube mold. Then freeze for 5 hours.
- Chop up the bananas and freeze them as well.
- After about 5 hours puree the dates with water and peanut butter. I use my stick blender for that.
- Put the coconut cubes and banana pieces into a blender and blend into a creamy soft serve. Don't overblend or it will get too warm.
- Now fill the soft serve into a big container or in several small ones, swirl in the date caramel and add the little pretzels.
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
