Description
Decadent vegan Banoffee Ice Cream Pie with graham cracker crust, creamy caramel, fresh bananas, and vegan vanilla ice cream. Perfect make-ahead dessert!
Ingredients
Scale
- 1 ½ cups vegan graham cracker crumbs (about 12 graham crackers)
- ? cup packed brown sugar
- 6 tablespoons vegan butter, melted
- ¼ teaspoon salt
- 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
- 3 large ripe bananas, sliced
- 2 tablespoons lemon juice
- 1 (16 ounce) container vegan vanilla ice cream, softened
- Vegan whipped cream
- Vegan chocolate shavings
- Extra banana slices
Instructions
- Prepare the Crust:
- In a medium bowl, whisk together the vegan graham cracker crumbs, brown sugar, and salt.
- Pour the melted vegan butter into the bowl and stir until the mixture is evenly moistened.
- Press the graham cracker mixture into a 9-inch pie dish, firmly pressing it across the bottom and up the sides.
- Preheat oven to 350°F (175°C). Bake the crust for 8-10 minutes, or until lightly golden brown.
- Cool completely on a wire rack.
- Make the Vegan Caramel Sauce:
- Refrigerate the can of full-fat coconut milk overnight.
- Open the can and scoop out only the thick coconut cream, leaving the watery liquid behind. You should have about 1 cup of thick coconut cream.
- In a medium saucepan, combine the coconut cream, brown sugar, vegan butter, and maple syrup.
- Place the saucepan over medium heat. Bring the mixture to a simmer, stirring constantly. 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.
- Remove the saucepan from the heat and stir in the vanilla extract and sea salt.
- Let the caramel cool slightly for about 10-15 minutes.
- Assemble the Banoffee Pie:
- Pour the slightly cooled caramel sauce into the cooled graham cracker crust. Spread it evenly.
- Chill the caramel layer in the refrigerator for at least 30 minutes, or until firm.
- Prepare the Banana Layer:
- Slice the bananas into ¼-inch thick rounds.
- In a small bowl, toss the sliced bananas with the lemon juice.
- Once the caramel layer is firm, remove the pie from the refrigerator. Arrange the sliced bananas in a single layer over the caramel.
- Add the Ice Cream Layer:
- Let the vegan vanilla ice cream soften slightly at room temperature for about 10-15 minutes.
- Spread the softened ice cream evenly over the banana layer.
- Cover the pie with plastic wrap and freeze for at least 2-3 hours, or until the ice cream is firm.
- Serving and Storing:
- Before serving, let the pie thaw slightly at room temperature for about 10-15 minutes.
- Slice the pie into wedges and serve immediately.
- Top with vegan whipped cream, vegan chocolate shavings, and extra banana slices, if desired.
- 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.
Notes
- Use full-fat coconut milk for the caramel. Light coconut milk will not work.
- Don’t overcook the caramel, or it can become hard.
- Use ripe bananas for the best flavor.
- Freeze the pie completely to make it easier to slice.
- Chilling the coconut milk overnight is essential for separating the cream.
- Cool the crust completely before adding the caramel to prevent melting.
- Cool the caramel slightly before pouring it into the crust.
- Toss the bananas with lemon juice to prevent browning.
- Soften the ice cream slightly before spreading it.
- Prep Time: 30 minutes
- Cook Time: 30 minutes