Banoffee Ice Cream

Ingredients

• 500 ml (2 cups)cold double cream (whipping cream)
• 1 tspvanilla extract
• a pinchsalt
• ¾ of a can (280 g total)sweetened condensed milk
• 2ripe bananas, well mashed
• ½ cup (4 digestive biscuits)digestive biscuits, broken into a mixture of chunks and crumbs
• ½ cupready-made toffee or caramel sauce

Instructions

1. 1

   Whip the cream

   Using an electric mixer, beat the cold cream with the vanilla and a pinch of salt until stiff peaks form. Take the bowl off the stand and gently fold in the condensed milk and mashed bananas.

2. 2

   Layer the mixture

   Spoon half the ice cream mixture into a 23 × 13 cm (9 × 5 inch) loaf tin. Drizzle over half the toffee sauce and scatter on half the biscuit pieces. Use a blunt butter knife to swirl them through the mixture.

3. 3

   Freeze the ice cream

   Add the remaining ice cream mixture, then drizzle over the rest of the sauce and scatter on the remaining biscuit pieces. Press them gently into the surface so they adhere. Cover the tin with cling film and then foil, and freeze for at least 6 hours or overnight.

4. 4

   Serve the ice cream

   If desired, top with fresh sliced banana and a little more toffee sauce before serving.

What is banoffee ice cream?

Banoffee is a British combination of banana and toffee, best known from banoffee pie. This version turns those familiar flavours into a frozen dessert, with no pastry or churning required.

Whipped cream gives the base its airy texture, while condensed milk, mashed banana, biscuit and toffee bring the sweet, layered character of the pie.

Nutrition and macros by portion

The nutrition label shows one serving as written: 322 calories, 4g protein, 33g carbs, 20g fat.

The carbohydrates mainly come from the condensed milk, bananas, biscuits and toffee sauce; cream supplies most of the fat, while the cream and milk contribute some protein. Serve a scoop with fresh fruit, or keep the portion modest alongside a lighter meal.

Why the cream needs stiff peaks

Cold cream: starting with cold cream helps it whip into a stable, airy base. Stop when the peaks hold their shape rather than continuing to beat.

Gentle folding: fold in the condensed milk and banana carefully so you keep as much air in the cream as possible.

Getting the banana and biscuit right

Ripe bananas: mash them thoroughly so they blend evenly into the base and do not leave large lumps.

Biscuit pieces: a mix of crumbs and chunks gives a contrast of textures. Digestives suit the British pie inspiration; the recipe also allows graham crackers or another biscuit.

Swirling in the toffee

Layering the sauce and biscuit between two portions of the base spreads the additions through the tin. Use a blunt knife and make gentle swirls rather than mixing everything together.

Keep the finishing layer lightly pressed so the biscuit pieces stay on the surface, as directed.

Freezing and serving

The mixture needs at least 6 hours in the freezer, or an overnight rest, to set. The listed 5-minute total time covers the quick preparation, not the freezing time.

Take the tin out when you are ready to serve and add sliced banana or extra toffee sauce if you like. A warm spoon can help scoop the frozen ice cream.

What to serve with it

Serve a scoop on its own, or add fresh banana slices and a little extra toffee sauce for a more dessert-like presentation.

Because the ice cream is rich and sweet, a smaller scoop alongside fresh fruit makes a simple, balanced serving.

Recipe notes & tips

• Chill the cream thoroughly before whipping.
• Mash the bananas until smooth for a more even base.
• Fold rather than beat once you add the condensed milk and banana.
• Leave some biscuit pieces chunky for texture.
• Cover the tin with both cling film and foil before freezing.
• Allow at least 6 hours for the ice cream to set.

Variations

• Use graham crackers: swap them for the digestive biscuits if preferred.
• Try another biscuit: use a plain biscuit in place of the digestives.
• Choose caramel sauce: use it instead of toffee sauce for a similar sweet swirl.
• Add a banana topping: arrange fresh banana slices over the ice cream just before serving.

Common mistakes to avoid

• Warm cream: it may not whip well; start with cream straight from the fridge.
• Overwhipping: the cream can lose its smooth texture; stop when stiff peaks form.
• Rough folding: too much stirring knocks air out of the base; fold gently.
• Mashing unevenly: large banana pieces can disrupt the texture; mash them well before folding in.
• Mixing in the layers completely: this loses the distinct swirls; use a few gentle passes with the knife.
• Freezing for too little time: the centre may remain soft; freeze for at least 6 hours or overnight.

How to store

Keep the covered tin in the freezer. Freeze for at least 6 hours before serving; if stored for longer, keep it sealed and allow it to soften slightly before scooping.

Frequently asked questions