Banoffee Pie Ice Cream
The perfect flavors of sweet bananas and buttery toffee combined to create Banoffee pie ice cream.
This no-churn banoffee pie ice cream recipe is no-cook, using sweetened condensed milk rather than a traditional egg custard to create a creamy, delicious treat.
Love Bananas and ice cream, like this banoffee pie ice cream? Try a Chocolate Banana Milkshake.
Do you love ice cream recipes with lots of sweet add-ins? Try Mississippi Mud Ice cream with swirls of chocolate fudge and Oreo cookies.
You might also like this fried ice cream.
Why you’re going to love this Banoffee Pie Ice Cream
This is a no-cook ice cream recipe, and also a no-churn recipe. There is no special equipment or cooking knowledge needed. This also means that your banoffee pie ice cream will be ready in less than 5 hours start to finish, including freezing time.
No Stirring is required for this banoffee pie ice cream. We’ll add air to the base before freezing so you won’t need to remove it from the freezer and stir while it’s freezing like some other no-churn recipes.
The sweet flavors of bananas, vanilla wafers, and toffee sauce are just amazing in this banoffee pie ice cream recipe.
It tastes just like a banoffee pie, or, if you haven’t had banoffee pie, it’s similar to the flavors in a bananas foster: sweet, caramelly, and warm.
Banoffee Pie Ice Cream Ingredients
Heavy Whipping Cream – We’ll be whipping this up to add airiness to the ice cream.
Sweetened Condensed Milk – Using this thickened, sweetened milk is a shortcut that replaces the traditional custard used in churned ice cream recipes.
Vanilla Extract – for best results, I recommend using the best vanilla extract that you can reasonably afford when making ice creams. We aren’t cooking it, so the flavor really shines through.
Bananas – Mashed bananas are added right in to the mix! Choose yellow bananas with some brown spots that are ripe but not overripe. Green bananas will not be sweet enough for this recipe.
Vanilla Wafers – Crush or chop your cookies before adding them. These add a nice crunchy texture.
Toffee Sauce – I can usually find toffee sauce in my grocery store near the ice cream toppings and cones. If you can’t find it, a good caramel sauce will be delicious here instead.
If you have any questions about the ingredients in this banoffee pie ice cream, please leave a comment below.
How to Make Banoffee Pie Ice Cream
- Add the heavy whipping cream to a large bowl. Use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form. This should only take a few minutes.
- In another large bowl, add the sweetened condensed milk and the vanilla extract. Whisk until combined.
- Carefully fold the whipped cream into the sweetened condensed milk mixture.
- Take care to keep the mixture light and fluffy while incorporating the whipped cream.
- Place the bananas in a bowl and mash with a fork.
- Fold the bananas and all but two tablespoons of the vanilla wafer cookies into the ice cream mixture.
- Add half of the mixture into a shallow freezer safe dish. Top with toffee sauce and lightly swirl with a spoon. Repeat with remaining ice cream and toffee sauce. Top with remaining vanilla wafer cookies.
- Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in this banoffee pie ice cream, please see the recipe below.
How to store Banoffee Pie Ice Cream
Store this Banoffee Pie Ice Cream in the freezer in an airtight container (we really like these reusable ice cream containers) with a piece of parchment paper or wax paper pressed on top for up to one month.
Banoffee Pie Ice Cream Recipe Tips
Start with Ripe Bananas – Green bananas will not work in this recipe, as we need them to be sweet and easily mashed. Look for bananas that are yellow with some brown spots.
Don’t Overwhip– Be sure not to overwhip your heavy cream, otherwise it will curdle. You want the whipped cream to stand up straight when you pull the beater out of it. If the peaks of the whipped cream fall over, then you need to keep going a little while longer.
Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high quality ingredients for the best outcome.
Chill out – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes.
Don’t skimp on the fat – High fat milks and creams are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.
Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. Sugar is essential for the creamy texture in ice cream.
How to make Banoffee Pie Ice Cream in an ice cream maker
To make this Banoffee Pie ice cream recipe in an ice cream maker, follow the manufacturer’s directions. Churn just the ice cream base in the machine, and add the toffee syrup and cookies in layers as directed in the recipe card.
This Banoffee Pie ice cream works well in most ice cream makers. Hand crank, electric crank, freezer bowl, and ice cream compressor.
Banoffee Pie Ice Cream Add-Ins
This banoffee pie ice cream recipe is already packed full of add-ins, but it won’t hurt to add a little bit more or to make some substitutions.
- Try using peanut butter syrup in place of the toffee flavored syrup, in this banoffee pie ice cream.
- Chopped almonds or pecans would add more crunch and flavor.
- Add some chocolate. Either dark chocolate or white chocolate shavings would be delicious.
More Homemade Ice Cream Recipes
- Toasted Almond Ice Cream
- Sprinkles Ice Cream
- Cotton Candy Ice Cream
- Birthday Cake Ice Cream
- Banana Pudding Ice Cream
- Ice Cream Flavors
Here are some of our favorite tools for making no-churn ice creams:
- Glass Mixing Bowls – We love using these glass mixing bowls, but you can use what you like.
- Loaf Pan – You can use any 9 x 13 loaf pan or a shallow pan, but we like this one.
- Ice Cream Scoop – Make sure you have a good ice cream scoop. This is one of our favorites.
- Ice Cream Bowls – You can use any bowl, but we think these are fun.
- Ice Cream Containers – We love keeping a couple of ice cream containers on hand for when we make homemade ice cream.
Note: Each of these links will take you to the exact product on Amazon. As an Amazon associate, I earn a little from each qualifying purchase.
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Banoffee Pie Ice Cream
Equipment
- Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
- Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
- KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 bananas mashed
- 1 cup crushed vanilla wafer cookies
- 1/2 cup toffee sauce
Instructions
- Add the heavy whipping cream to a large bowl.
- Use a hand mixer or a stand mixer to whip the heavy cream until stiff peaks form. This should only take a few minutes.
- In another large bowl, add the sweetened condensed milk and the vanilla extract. Whisk until combined.
- Carefully fold the whipped cream into the sweetened condensed milk mixture. Try to keep the mixture light and fluffy.
- Place the bananas in a bowl and mash with a fork.
- Fold the mashed bananas and all but two tablespoons of the vanilla wafer cookies into the ice cream mixture.
- Add half of the mixture into a shallow freezer-safe dish. Top with toffee sauce and lightly swirl with a spoon.
- Repeat with remaining ice cream and toffee sauce. Top with remaining vanilla wafer cookies.
- Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid.
Notes
- Be sure not to over whip your heavy cream otherwise it will curdle. You want the whipped cream to stand up straight when you pull the beater out of it. If the peaks of the whipped cream fold over, then you need to keep going a little while longer.
- If you don’t have toffee sauce, you can use your favorite caramel sauce instead.
- Make sure your bananas are ripe and yellow with brown spots so that the banana is sweet and easy to mash. If the peel is green, the banana will be too starchy and not sweet enough.
More banana recipes.
