Banoffee Pie It’s one of my favorite pie flavors. At the same time as it is simple, it is the pure banana richness that exists. It combines the fruit very well with the other ingredients.
And in one of those rare moments of epiphany: Have you ever thought of one? Ice cream of Banoffee Pie? I didn’t rest until I did it and confirmed: yes, it’s possible and it looks incredible!
The ice cream has all the components of the famous pie: it has the crunchy base, the banana cream filling, the whipped cream topping, chocolate and coffee too. All the flavors are there.
It’s not such a light ice cream, the banana adds extra density, but it doesn’t feel heavy, you know? Oh, and of course: it has a lot of banana flavor, right? 🙂
For those who want to make the pie: Banoffee Pie.
Banoffee Pie Ice Cream: Banana Pie
Makes: 1 L
- 150 g crystal Sugar
- 250 g banana nanica (02 medium units)
- 100 g leite integral
- 05 mL vanilla extract (or 1-2mL essence)
- 150 g semisweet chocolate (melted)
- 100 g biscuit/biscuit Maria/Cornstarch/Milk (ravines)
- 02 g instant coffee (Optional)
- 300 g fresh/pasteurized cream (ice cream; has more than 35% fat | used: 45% fat)
- 15 g refined sugar
- 05 mL vanilla extract (or 1-2mL essence)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a wide, tall pan, place the crystal sugar to make the caramel over medium heat. Stir occasionally when it starts to caramelize, it will take about 6-8 minutes. It should be a dark amber tone.
- Meanwhile, blend the bananas, milk and vanilla in a blender. It should be very smooth, 2-3 minutes. This step can be done before starting the caramel if you want. If you do it beforehand, the mixture will change color, this is normal due to the oxidation of the bananas.
- When the caramel reaches the desired point, add the banana mixture and stir carefully. It will be very hot and may bubble a lot. That’s why the pan needs to be tall.
- Cook for 5-8 minutes to dissolve the caramel and remove excess moisture from the mixture. The color will change, it will become more of a caramel tone. Ideally, the final weight should be ~380g.
- Transfer to a bowl and let cool. To continue, it needs to be completely cold. If you wish, you can place it in an ice bath to speed up the process.
- Melt the dark chocolate in the microwave or bain-marie. Add the broken biscuits and mix well. Add the instant coffee powder.
- The cookies must be well covered in chocolate. Transfer to a baking tray lined with baking paper and spread well, forming a single layer. Place in the freezer to firm up.
- Beat the cream until stiff peaks form.
- Separate 100g (1/3) of the whipped cream and add refined sugar and vanilla, mix well. Reserve.
- Add about 50g of whipped cream to the banana caramel and mix very well. It’s to thin the caramel.
- Mix the banana caramel with the rest of the whipped cream, stirring gently. Add about 1/3 of the chocolate covered cookies and mix.
- Add the sweetened whipped cream and stir quickly. It doesn’t need to be completely mixed.
- Transfer the dough to a container with a lid, interspersing it with the chocolate-covered cookies. There will be some biscuits left over.
- Place in the freezer for at least 6 hours.
