Vegan Banoffee Ice Cream Pie: The Ultimate No-Bake Dessert

Vegan Banoffee Ice Cream Pie: Prepare to be amazed! Imagine sinking your spoon into a decadent dessert that perfectly balances creamy, dreamy ice cream with the rich, caramel-like sweetness of bananas and a satisfyingly crunchy crust. Sounds too good to be true, especially if you’re following a vegan lifestyle? Think again! This recipe delivers all the indulgence of a classic banoffee pie, but without any dairy or animal products.

While the exact origins of banoffee pie are debated, it’s widely believed to have been invented in the 1970s at The Hungry Monk Restaurant in East Sussex, England. The name, a portmanteau of “banana” and “toffee,” perfectly encapsulates the dessert’s core flavors. Its popularity quickly spread, and it became a beloved treat worldwide. People adore banoffee pie for its delightful combination of textures and tastes: the smooth, sweet caramel, the soft, ripe bananas, the crisp biscuit base, and often, a cloud of whipped cream.

My Vegan Banoffee Ice Cream Pie takes this classic dessert to a whole new level by incorporating a luscious layer of homemade vegan ice cream. It’s the perfect make-ahead dessert for parties, potlucks, or simply a special treat for yourself. The cool, creamy ice cream complements the other components beautifully, making it an irresistible dessert that everyone will rave about. Plus, it’s surprisingly easy to make! So, are you ready to create a show-stopping dessert that’s both delicious and vegan? Let’s get started!

Ingredients:

• For the Crust:
• 1 ½ cups vegan graham cracker crumbs (about 12 graham crackers)
• ? cup packed brown sugar
• 6 tablespoons vegan butter, melted
• ¼ teaspoon salt
• For the Caramel Layer:
• 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
• ½ cup packed brown sugar
• ¼ cup vegan butter
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• For the Banana Layer:
• 3 large ripe bananas, sliced
• 2 tablespoons lemon juice
• For the Ice Cream Layer:
• 1 (16 ounce) container vegan vanilla ice cream, softened
• For the Topping (Optional):
• Vegan whipped cream
• Vegan chocolate shavings
• Extra banana slices

Preparing the Crust

1. Combine the dry ingredients: In a medium bowl, whisk together the vegan graham cracker crumbs, brown sugar, and salt. Make sure there are no large clumps of brown sugar.
2. Add the melted butter: Pour the melted vegan butter into the bowl with the dry ingredients. Stir until the mixture is evenly moistened and resembles wet sand. This is crucial for the crust to hold together properly.
3. Press into the pie dish: Transfer the graham cracker mixture to a 9-inch pie dish. Use the bottom of a measuring cup or your fingers to firmly press the mixture evenly across the bottom and up the sides of the dish. Make sure the crust is compact and uniform in thickness.
4. Bake the crust: Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes, or until it is lightly golden brown and fragrant. This helps to set the crust and prevent it from becoming soggy later.
5. Cool completely: Remove the crust from the oven and let it cool completely on a wire rack. This is a very important step! The crust needs to be completely cool before you add the caramel layer, or the caramel will melt and seep into the crust. I usually let it cool for at least an hour.

Making the Vegan Caramel Sauce

1. Chill the coconut milk: This step is absolutely essential! The can of full-fat coconut milk needs to be refrigerated overnight (or for at least 8 hours). This allows the thick coconut cream to separate from the watery liquid. We only want to use the thick cream for the caramel.
2. Scoop out the coconut cream: Carefully open the can of refrigerated coconut milk. You should see a thick layer of solid coconut cream at the top. Scoop out only the thick coconut cream, leaving the watery liquid behind. Discard the liquid or save it for smoothies. You should have about 1 cup of thick coconut cream.
3. Combine ingredients in a saucepan: In a medium saucepan, combine the coconut cream, brown sugar, vegan butter, and maple syrup.
4. Cook the caramel: Place the saucepan over medium heat. Bring the mixture to a simmer, stirring constantly to prevent burning. Once simmering, reduce the heat to low and continue to simmer, stirring occasionally, for about 15-20 minutes, or until the caramel has thickened and darkened in color. The caramel should coat the back of a spoon. Be patient, this process takes time!
5. Stir in vanilla and salt: Remove the saucepan from the heat and stir in the vanilla extract and sea salt. The salt helps to balance the sweetness of the caramel.
6. Cool slightly: Let the caramel cool slightly for about 10-15 minutes before pouring it into the pie crust. This will prevent it from melting the crust too much.

Assembling the Banoffee Pie

1. Pour the caramel into the crust: Pour the slightly cooled caramel sauce into the cooled graham cracker crust. Spread it evenly over the bottom of the crust.
2. Chill the caramel layer: Place the pie in the refrigerator and chill for at least 30 minutes, or until the caramel is firm. This will make it easier to layer the bananas on top.

Preparing the Banana Layer

1. Slice the bananas: While the caramel layer is chilling, slice the bananas into ¼-inch thick rounds.
2. Toss with lemon juice: In a small bowl, toss the sliced bananas with the lemon juice. This will help to prevent the bananas from browning.
3. Arrange the bananas: Once the caramel layer is firm, remove the pie from the refrigerator. Arrange the sliced bananas in a single layer over the caramel. You can overlap them slightly if needed. Make sure to cover the entire caramel layer with bananas.

Adding the Ice Cream Layer

1. Soften the ice cream: Let the vegan vanilla ice cream soften slightly at room temperature for about 10-15 minutes. It should be soft enough to spread easily, but not completely melted.
2. Spread the ice cream: Spread the softened ice cream evenly over the banana layer. Use a spatula or the back of a spoon to smooth the surface.
3. Freeze the pie: Cover the pie with plastic wrap and freeze for at least 2-3 hours, or until the ice cream is firm. This will allow the pie to set completely and make it easier to slice.

Serving and Storing

1. Let it thaw slightly: Before serving, let the pie thaw slightly at room temperature for about 10-15 minutes. This will make it easier to slice.
2. Slice and serve: Slice the pie into wedges and serve immediately.
3. Add toppings (optional): Top with vegan whipped cream, vegan chocolate shavings, and extra banana slices, if desired.
4. Store leftovers: Store any leftover pie in the freezer, covered tightly with plastic wrap or in an airtight container. It will keep for up to 1 week. Let it thaw slightly before serving.

Tips for Success:

• Use full-fat coconut milk: This is crucial for the caramel to be thick and creamy. Light coconut milk will not work.
• Don’t overcook the caramel: Overcooked caramel can become hard and brittle. Cook it until it is thickened and coats the back of a spoon.
• Use ripe bananas: Ripe bananas are sweeter and have a better flavor.
• Freeze the pie completely: This will make it easier to slice and prevent the ice cream from melting too quickly.
• Be patient: This recipe takes time, but it is well worth the effort!

Variations:

• Add a layer of vegan chocolate ganache: Before adding the ice cream layer, spread a layer of vegan chocolate ganache over the banana layer.
• Use different flavors of ice cream: Try using vegan chocolate ice cream, vegan coffee ice cream, or vegan salted caramel ice cream.
• Add nuts: Sprinkle chopped nuts, such as pecans or walnuts, over the ice cream layer.
• Make mini pies: Use individual graham cracker crusts to make mini banoffee ice cream pies.

Conclusion:

This Vegan Banoffee Ice Cream Pie isn’t just a dessert; it’s an experience. The creamy, dreamy banana ice cream, the rich, date-based caramel, and the crunchy, nutty crust all come together in perfect harmony. It’s a symphony of textures and flavors that will leave you and your guests utterly speechless. Trust me, even the most dedicated dairy-lovers won’t believe it’s vegan! Why is this a must-try? Because it’s surprisingly easy to make, requires no baking (perfect for those hot summer days!), and delivers a decadent, crowd-pleasing dessert that caters to a variety of dietary needs. It’s a showstopper that’s both impressive and approachable. Plus, who can resist the allure of banoffee pie in ice cream form? It’s the ultimate indulgence, guilt-free! Looking for serving suggestions? A simple dollop of coconut whipped cream and a sprinkle of shaved dark chocolate elevate this pie to restaurant-worthy status. For a more casual presentation, slice it into bars and serve them straight from the freezer. And if you’re feeling adventurous, try drizzling a little extra date caramel over each slice – you won’t regret it! Want to get creative with variations? Swap out the walnuts in the crust for pecans or almonds. Add a pinch of sea salt to the date caramel for a salted caramel twist. Or, for a truly decadent experience, incorporate a layer of vegan chocolate ganache between the crust and the ice cream. The possibilities are endless! You could even try using different types of bananas for the ice cream – a slightly overripe banana will give you an even more intense banana flavor. I truly believe this Vegan Banoffee Ice Cream Pie will become a staple in your dessert repertoire. It’s the perfect treat for birthdays, holidays, or any occasion that calls for a little bit of sweetness. It’s also a fantastic way to introduce your friends and family to the wonderful world of vegan desserts. They’ll be amazed by how delicious and satisfying plant-based treats can be. So, what are you waiting for? Gather your ingredients, follow the simple steps, and prepare to be amazed. I’m confident that you’ll fall in love with this recipe just as much as I have. I’m so excited for you to try this recipe! Once you’ve made your own Vegan Banoffee Ice Cream Pie, please come back and share your experience in the comments below. I’d love to hear about your variations, your serving suggestions, and most importantly, how much you enjoyed it! Don’t forget to tag me in your photos on social media – I can’t wait to see your creations! Happy baking (or rather, freezing!) and enjoy every delicious bite! Let me know if you have any questions, I’m always happy to help.

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