Banoffee Ice Cream

This one is not for the faint-hearted. Literally. This is indeed the richest ice cream we have ever made.

Thibault again deserves the credit for the idea, suggesting both toffee and banana for an impulsive ice cream last Sunday in Newcastle.

Now, I know your mouth is watering for the full account of our Hebridean ice cream adventures, but it’s going to take us a bit longer to compile all the recipes, pictures and video. In the meantime, eat your heart out with one of the most mind-blowingly delicious ice cream recipes yet.

We have made caramel ice cream before, using a recipe my Aunt Arianna shared with me. But making caramel isn’t the easiest thing in the world, and this time we wanted toffee – there is a difference. Having never made banoffee pie or even toffee, we dug out Delia‘s Uncle Billy’s Toffee Recipe and combined it with some rough guidance from the Ices book and then decided to wing it.

Banoffee (Banana & Toffee) Ice Cream

Course Dessert
Cuisine Ice Cream
Prep Time 40 minutes
Crank Time 10 minutes
Total Time 50 minutes
Servings 2 quarts


  • 225 g soft brown sugar
  • 175 g unsalted butter
  • 1/2 tsp malt vinegar
  • 75 ml water
  • 600 ml milk
  • 600 ml double cream
  • 2 really-ripe bananas


  1. Put the sugar, butter, vinegar, and water in a really big saucepan. Over low heat while stirring occasionally, bring it slowly to a boil (about 10 minutes).

  2. When the sugar dissolves, you can turn up the heat just a bit to let the mixture bubble for a while. Stop stirring and put a cooking thermometer in and watch until it reaches 130ºC (250ºF). This should take another 10 minutes.

  3. Meanwhile, blend the bananas with a little cream until you have a smooth consistency. Remove any hard bits.

  4. By now the temperature of the toffee should be 130ºC. Turn the heat off and grab a whisk and your milk. Slowly and carefully add the milk to the toffee while whisking vigorously to prevent lumps. The toffee should dissolve completely into the milk.

  5. Leave the toffee mixture to cool.

  6. When the mix is cool, sieve the toffee mix to remove any hard sugary bits.

  7. Stir in the remaining cream and the bananas. You’ll probably need to whisk again to remove the lumps.

  8. That’s it. Time to crank!

This makes an incredibly smooth, supremely delicious ice cream. It is best served in smaller quantities since it is so rich, but that won’t necessarily stop people asking for seconds! We managed to save some for a midnight snack and then dolloped scoopfuls onto pancakes in the morning. In fact, Banoffee Ice Cream is probably the best ice cream for pancakes.


As I said above, this recipe is not for the faint-hearted. All that butter and all that cream mean that this ice cream has a total fat content of around 28%. Yikes! But don’t let that stop you. After all, there is absolutely no point in “low fat” ice cream, so indulge!



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6 responses to “Banoffee Ice Cream”

  1. ben Avatar

    ohhh boy i want some! that looks so good. really nice photos as well, shame the sky is bleached out. bloody digital.

  2. Nicholas Avatar

    Wow.. watch Big D go on the ukulele!

    this ice cream looks like a killer!


  3. Jase Avatar

    I had a go at this (not this recipe, just something I improvised, and it wasn’t as good as I hoped). I’ll give this a go one day when I have some more courage to try it again.

    Where about’s in Newcastle is that? It looks like somewhat like Fenham (though it’s a estimated guess, all the houses in the city are terraced and thus look similar, though it’s obviously bin day by the looks of things!)

    It’s been good flicking through this site. Keep up the good work.

  4. Peter Gerard Avatar

    This one does take courage, and should probably be had in small quantities… But it’s worth it!

    Newcastle does have a lot of these seemingly identical, confusing neighbourhoods. This is in Jesmond.

  5. IsaFromBelgium Avatar

    MMMMMMMMMMMMMHhhhh, i’ll definitely try this one!
    Thank you guys. I liked the pictures!

  6. Ben Avatar

    or just buy one from tesco

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