Description
This Vegan Banoffee Ice Cream is a creamy, dairy-free dessert combining the rich flavors of caramelized bananas, coconut custard, and salted caramel sauce. Made with wholesome plant-based ingredients, this indulgent ice cream offers a delightful twist on the classic banoffee pie in a refreshing frozen form, perfect for vegan and dairy-free diets.
Ingredients
Scale
Banana Caramel
- 4 medium ripe bananas
- 1 tablespoon cooking oil of choice (or vegan butter)
- 1 tablespoon sweetened condensed coconut milk
Ice Cream Base
- 11.25 oz Sweetened Condensed Coconut Milk (Nature’s Charm recommended)
- 14 oz Coconut Custard (Nature’s Charm or homemade)
- 2 teaspoons vanilla extract
Toppings and Swirls
- 7 oz Salted Caramel Sauce (Nature’s Charm recommended)
Instructions
- Prepare the Bananas: Peel the bananas and slice them into coins to ensure even caramelization and blend smoothly in the ice cream base.
- Caramelize the Bananas: Heat the cooking oil in a saucepan over medium heat. Add the sliced bananas and about one tablespoon of sweetened condensed coconut milk. Cook for 3-4 minutes while continuously tossing to lightly caramelize the bananas without burning.
- Blend the Ice Cream Mixture: In a blender, combine the caramelized banana mixture, remaining sweetened condensed coconut milk, coconut custard, and vanilla extract. Blend for about a minute until the mixture is smooth and creamy.
- Churn the Ice Cream: Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions, approximately 30-40 minutes, until it reaches a soft-serve consistency.
- Fold in Caramel Sauce: Turn off the ice cream maker and gently fold in about two-thirds of the salted caramel sauce to create luscious ribbons throughout the ice cream.
- Freeze the Ice Cream: Transfer the mixture to a loaf pan lined with parchment paper. Swirl the remaining salted caramel sauce on top for an attractive finish. Cover and freeze for a minimum of 2 hours to set completely.
- Serve: Remove the ice cream from the freezer about 15 minutes before serving to allow it to soften slightly, making it easier to scoop and enjoy the creamy, flavorful dessert.
Notes
- You can substitute the cooking oil with vegan butter for a richer flavor.
- Ensure your ice cream maker bowl is well-frozen before churning for best results.
- For homemade coconut custard, use coconut milk thickened with a vegan-friendly starch.
- Let the ice cream thaw slightly before scooping to get the best texture.
- This recipe can be customized with nuts or vegan chocolate chips for extra texture.
