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Banoffee ice cream and toffee sauce

Banoffee ice cream and toffee sauce

Banoffee pie is a very rich pie made from bananas and toffees and cooked in a rich short pastry. This is a frozen version made into a yoghurt-based ice cream and served with a toffee sauce. So I suppose it's half good for you!


Ice cream

  • 2 cups cream
  • 1/2 cup brown sugar
  • 2 cups sweetened or unsweetened plain yoghurt
  • 3 large bananas, peeled
  • 1/4 cup lemon juice
  • 1 cup pre-made custard
  • 100 grams Jersey Caramels

Toffee sauce

  • 100 grams Jersey Caramels
  • 1 cup cream
  • 1/2 cup plain yoghurt


  1. Lightly whip the cream and brown sugar and then stir in the yoghurt.
  2. Put the bananas and the lemon juice into a food processor and process until smooth. Add the pre-made custard and process until well blended. Pour in the whipped cream mixture and pulse to blend.
  3. Melt the caramels in a microwave and then stir in about half a cup of the custard and cream mixture. When mixed, stir this into the processor and pulse to blend.
  4. Pour the mixture into an 8-cup capacity ring tin and freeze. To serve, dip the mould quickly into hot water. Invert onto a serving platter and shake until the ice cream comes out. Serve in slices and garnish with toffee sauce and a few extra sliced bananas.

Toffee sauce

  1. Melt the caramels and cream in the microwave on 100% power for about 1 minute and stir to blend. Cool before stirring in the yoghurt. Serve warm.

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