Banoffee Ice Cream
Banoffee Ice Cream combines ripe bananas, caramel, and crunchy toffee bits in a rich homemade ice cream inspired by classic banoffee pie.
Servings: 8
Calories: 374.2kcal
Equipment
- Ice Cream Maker
Ingredients
Ice Cream Base
- 1 ½ cups heavy cream
- 1 cups whole milk
- 1 cup mashed banana
- ⅓ cup thick caramel sauce
- 3 egg yolks ***
- 2 tablespoon brown sugar
- 1 tsp vanilla
- ¼ teaspoon salt
Mix-in
- ¾ cup toffee bits
Instructions
- Combine ice cream base ingredients in a blender.
- Blend until smooth.
- Add to an ice cream machine.
- Churn according to the manufacturer's instructions.
- Stir in the toffee bits.
- Transfer to a freezer safe container. Freeze until firm enough to scoop, about 3-4 hours.
Notes
Egg Yolks: This recipe uses raw egg yolks. If you prefer, you can use pasteurized eggs or temper the ice cream base before churning. The risk of salmonella from properly handled eggs is very low, but use whichever method you are most comfortable with.
Tempering: Temper the base by heating the cream, milk, sweetener, and banana until steaming. Slowly whisk about 1 cup of the hot mixture into the egg yolks, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (170-175°F). Cool completely before churning.
Nutrition
Calories: 374.2kcal | Carbohydrates: 32.1g | Protein: 4g | Fat: 26.2g | Saturated Fat: 16.1g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 7.1g | Trans Fat: 0.1g | Cholesterol: 150.1mg | Sodium: 162.8mg | Potassium: 218.5mg | Fiber: 0.7g | Sugar: 28.7g | Vitamin A: 1084.7IU | Vitamin C: 2.8mg | Calcium: 91.8mg | Iron: 0.3mg