reading time: 2 min
Banoffee Pie Ice Cream without an ice cream maker
Preparation time: 20 mins + 3 hours freezing time
Main ingredients: banana, dates, buckwheat, coconut milk
difficulty level: easy - moderate
serves: 2 - 4
suitable for: vegan, lactose-free, gluten-free, soy-free, paleo, raw food
Since this is the finale of my Ice Cream Galore, this has got to be something extra fancy!
In case you're wondering what Banoffee Pie is to begin with, it's an English dessert. The term "Banoffee" comes from its two main ingredients: banana and toffee. Traditionally, you add graham crackers and chocolate and whipped cream - and yeah, it's pretty much a recipe for heart disease, especially when it comes in the shape of fibre-less, high-fat ice cream! Now luckily there are ways to make this dairy-free, gluten-free and healthier, and that's what I'm gonna do today.
No dairy, no nuts, no fancy ice cream contraption... you're gonna go bananas for this ;)
In case you're wondering what Banoffee Pie is to begin with, it's an English dessert. The term "Banoffee" comes from its two main ingredients: banana and toffee. Traditionally, you add graham crackers and chocolate and whipped cream - and yeah, it's pretty much a recipe for heart disease, especially when it comes in the shape of fibre-less, high-fat ice cream! Now luckily there are ways to make this dairy-free, gluten-free and healthier, and that's what I'm gonna do today.
No dairy, no nuts, no fancy ice cream contraption... you're gonna go bananas for this ;)
Ingredients
Pie Crust:
3/4 cup finely shredded coconut
1/2 cup buckwheat or oats
1/2 cup soft juicy dates
1 - 2 tsp maple syrup
OR
bits of raw nutfree fudge brownies (take them out of the freezer as you start making the ice cream)
Caramel:
1 cup soft juicy dates
1 tbsp coconut oil
1 tsp maple syrup
water or soy milk, to liking
1/4 tsp sea salt
Ice Cream:
1 can (400ml) coconut milk
Pie Crust:
3/4 cup finely shredded coconut
1/2 cup buckwheat or oats
1/2 cup soft juicy dates
1 - 2 tsp maple syrup
OR
bits of raw nutfree fudge brownies (take them out of the freezer as you start making the ice cream)
Caramel:
1 cup soft juicy dates
1 tbsp coconut oil
1 tsp maple syrup
water or soy milk, to liking
1/4 tsp sea salt
Ice Cream:
1 can (400ml) coconut milk
3 bananas, ripe
1 tbsp coconut blossom sugar or raw cane sugar to caramelize
pinch of sea salt
some extra banana slices, pie crust pieces and caramel sauce to garnish
some extra banana slices, pie crust pieces and caramel sauce to garnish
Instructions
Pie Crust:
For the crust pieces, combine shredded coconut, dates and buckwheat or oats in the food processor and process until it forms fine crumbs and starts holding together - you might keep blending for 1 - 2 minutes. Add a bit of sweetener. Squeeze the raw dough together in the palm of your hands and roll it into bite-size pieces. Set aside.
Caramel:
For the caramel, combine all ingredients in a food processor or a blender (I simply used an immersion blender) and process until smooth. Set aside.
Ice Cream:
Ice Cream:
For the ice cream base, I decided to go one step further and caramelize my bananas beforehand. Of course, this step is absolutely optional. To caramelize your bananas, slice them up and add to a skillet with a little coconut blossom sugar or raw cane sugar. Stir them around over medium heat for about 3-4 minutes.
Continue by adding coconut milk, (caramelized) bananas and a pinch of salt to your food processor. Pulse to combine. Pour into a freezable container (I used a metal loaf pan) and evenly swirl in the caramel sauce and your pie crust pieces.
Continue by adding coconut milk, (caramelized) bananas and a pinch of salt to your food processor. Pulse to combine. Pour into a freezable container (I used a metal loaf pan) and evenly swirl in the caramel sauce and your pie crust pieces.
An ice cream maker may be the easiest way to make homemade ice cream, but if you are like me and you don't own one, don't worry - you can still make soft, smooth ice cream without any special appliances. The key is preventing the formation of large ice crystals! Place your ice cream container in the freezer for about 45 minutes. After 45 minutes, the edges will just begin to solidify. Scrape the frozen edges from the side of the dish with a spatula or whisk and vigorously stir them into the rest of the liquid. Freeze for another 30 minutes, scrape the edges, stir and freeze again. Continue to check the mixture every 30 minutes (I use a timer for that), stirring vigorously as it's freezing. Repeat this process for 2 to 3 hours, or until frozen.
Now it's ready to serve!
I topped off mine with more banana slices, pie crust pieces and some caramel for a truly heavenly Banoffee Pie ice cream sundae :)
Note: Pressing a layer of cling wrap onto the surface of the ice cream, to help keep the ice cream soft during storage.
PS. This is how I actually ate this ice cream (the wine glass was just for the photos): served in two breakfast bowls, one for me - I simply scraped everything out of the wine glass and into my bowl -, one for my boyfriend, topped with the rest of the garnish and one leftover mini pancake each from breakfast earlier. Nom nom nom. Or as my boyfriend put it: "You've outdone yourself this time!"
So yeah. Prepare yourself to enter Banoffee heaven and sink into a serious food coma :)
Note: This is part of my raw vegan Ice Cream Galore this summer!
PS. This is how I actually ate this ice cream (the wine glass was just for the photos): served in two breakfast bowls, one for me - I simply scraped everything out of the wine glass and into my bowl -, one for my boyfriend, topped with the rest of the garnish and one leftover mini pancake each from breakfast earlier. Nom nom nom. Or as my boyfriend put it: "You've outdone yourself this time!"
So yeah. Prepare yourself to enter Banoffee heaven and sink into a serious food coma :)
Note: This is part of my raw vegan Ice Cream Galore this summer!
♥
Maisy
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