Flavors of banana and toffee fill this delicious Banoffee Ice Cream Pie to the brim! It’s cool & creamy and comes together super quickly with just five ingredients!Jump to Recipe
Wanna know what I think one of the most underrated flavors is?? TOFFEE. Like why is everything always about chocolate, peanut butter, strawberries, etc, and our poor lonesome toffee is left in the dust?!
Well I’m hoping this recipe (along with my Toffee Chocolate Chip Cookies!) will help change that. And let me tell you, the Banana + Toffee (aka Banoffee!) flavor combo, is epic! There’s just something about the creamy banana slices and the toffee bits that fit together so magically…. but don’t take my word for it. Try it out yourself!!
Ingredients Needed to make Banoffee Ice Cream Pie
- Graham Cracker Crust – Feel free to make your own or use a store-bought 9″ graham cracker crust
- Dulce De Leche – Once again, feel free to make your own or use a can of store-bought dulce de leche!
- Bananas – I like to use bananas at their peak, when they’re perfectly yellow!
- Whipping Cream – Not whipped cream, just the liquid stuff next to the milk in the grocery store
- Toffee Bits – You’ll be able to find these in the baking aisle next to the chocolate chips
What flavor is “banoffee?”
It’s the combination of “bananas” and “toffee”….BAN-OFFEE. Make sense?? Banoffee Pie is actually a more traditional English dessert made with (yep, you guessed it), bananas and toffee (toffee being the flavor behind dulce de leche).
How to make Bonaffee Ice Cream Pie
You know I love my ice cream and I especially love ice cream with the addition of bananas. So when I started dreaming up an ice cream pie, this just felt right. And luckily, it’s super duper easy to make, too. First, you’ll spread some dulce de leche on the bottom of a graham cracker crust and top with a layer of banana slices.
Next, you’ll make the filling. If you’ve ever made one of my no churn ice creams, the filling for this will look familiar! Essentially, you’ll whip some whipping cream until stiff peaks form and then fold in some dulce de leche. Then, we’ll add more bananas and toffee bits and pour the mixture into the crust.
Lastly, toss the pie into the freezer until firm, which will take at least 6 hours. To serve, you’ll want to let the pie thaw for just 10-15 minutes before diving into the creamy goodness. I like to drizzle additional dulce de leche over the pie as well as some toffee bits – just gorgeous!!!
How long will the pie last?
One huge benefit of making an ice cream pie is that you can make it for an event well ahead of time. Once the pie is complete, you can keep it in the freezer (well-covered) for 1-2 months.
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Banoffee Ice Cream Pie
- 1 9-inch graham cracker crust
- 1 13.4 – 14 oz can dulce de leche* divided
- 3 bananas divided
- 1 c heavy whipping cream
- 1/3 c toffee bits
- Spoon 1/4 cup of the dulce de leche into a microwave-safe bowl. Microwave on HIGH for 15 seconds.
- Stir, then pour the dulce de leche into the prepared graham cracker crust and spread to a thin layer.
- Next, slice two of the bananas and arrange the slices over the dulce de leche; set aside.
- Pour the whipping cream into the bowl of a stand mixer fitted with the whisk attachment.
- Beat until stiff peaks form.
- Fold in 1/2 cup of the remaining dulce de leche.
- Chop the last banana into the mixture and add the toffee bits; fold in.
- Pour into the crust and spread to an even layer.
- Freeze for at least 6 hours, or until frozen solid.
- When ready to serve, let the pie set out for 10-15 minutes to thaw out a bit. Then, the pie is ready to enjoy in all of its creamy, flavorful glory! 🙂