Frozen Banoffee Ice cream Cake
User Reviews
5
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Servings
12
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Course
Dessert
Frozen Banoffee Ice cream Cake
Description
Frozen Banoffee Ice cream Cake begins with caramelizing condensed milk either by baking in a water bath or boiling the tins, producing a smooth light caramel. The base is a mix of crushed rice cookies and raw cashew nuts combined with melted butter, pressed firmly into a springform pan and chilled. The whipped cream is beaten together with the cooled caramelized milk and ripe mashed bananas, creating a light, airy, spoonable mixture. This filling spreads over the chilled biscuit base and is then frozen until firm.
The flavor blends buttery caramel with banana sweetness and nutty crunch from the base. Texture contrasts between the creamy filling and crisp cookie crust enrich the eating experience. The dessert keeps well frozen and can be sliced or spooned as desired.
You can serve this dessert as a refreshing treat on warm days or a sweet finish to meals. Its richness and cold temperature make it a satisfying alternative to traditional cakes. The recipe also includes an easy caramel sauce and optional banana slices and chocolate for decoration and added flavor.
Leftovers freeze well for up to two weeks when covered properly. For quicker caramel preparation, condensed milk can also be boiled in tins instead of baking. Chilling the base thoroughly before adding the cream layer helps maintain structure as it freezes.
Ingredients
- 800 gm condensed milk 395 x 2 tins
- 600 ml cream heavy or thickened cream
- 200 gm rice cookies gluten free
- 50 gm cashew nuts raw
- 80 gm butter unsalted melted
- 250 ml cream thickened or heavy cream
- 2 whole banana mashed, very ripe, about 1/2 to 3/4 of a cup
Easy Caramel Sauce
- 80 gm brown sugar 1/2 cup
- 60 ml cream Thickened or heavy cream (1/2 cup)
- 1/2 teaspoon lemon juice
- 1/2 Teaspoon salt sea salt
- 2 whole banana Not too ripe for decorating, sliced
- 250 ml Whipped Cream 1 cup
- 25 gm dark chocolate grated
Instructions
Set the oven to 180 / 360 F. You will need a 26 cm or 10 in spring form tin with the sides and base lined with baking paper
- Empty the two cans of condensed milk into a casserole dish. Make sure the dish can sit in a baking tray 1/2 full of water. Cover the casserole dish containing the condensed milk with greaseproof paper and then foil and bake for 1 hour or till a light caramel colour ( you could also boil the tins for the same effect)
- Then cool in the fridge till very cold, or pop in the freezer till cold for those short on time
- Meantime crush the cookies and cashews together ( doesn't matter if there are cashew pieces bigger than the biscuit crumbs, it just adds texture. Mix with the melted butter and press into the bottom of the springform tin.Chill
- Beat the 600 ml of cream with the chilled caramelized condensed milk till light and thick. It will form nice soft spoonable peaks.
- Spoon it into the cake tin on top of the biscuit base, and pop into the freezer. I like to leave mine to set for an hour or two.
- Mash the two ripe bananas and put into a bowl with the other 250 ml cream and beat until light and thick. Spread this banana mix over the top of your condensed milk ice cream ( do not be tempted to sweeten this) Flatten out by taping on the bench or using a small spatula
- Put the Ice Cream cake into the freezer protected by a piece of foil.
- To make the Caramel: Put the brown Sugar, salt and Cream into a saucepan and melt. Then let it come to the boil. Boil for about 30 seconds before adding the lemon juice. Put into a bowl or jar and chill . This is best made well before you need it so it is cold .
To Decorate
- Use the last whipped cream to decorate. Put it into a small piping bag OR put it into a plastic bag and snip off the corner. Now you have a piping bag
- Run a knife around the edges of the cake to loosen before taking out of the cake tin. Put onto a serving platter
- Slice the banana. Pipe generous dots of whipped cream around the edges then spoon over the caramel sauce. Add bananas and grated chocolate.
- The cake melts quickly once on a platter so pop it back into the freezer while you are cutting decorations or if you are preparing anything to go with it. It will be fine on a platter in the freezer even fully decorated.
Notes
- You can store leftover Frozen Banoffee Ice cream Cake in the freezer for up to two weeks if well covered.
- To speed up caramel preparation, boil unopened condensed milk tins instead of baking them in a water bath.
- Press the biscuit and nut base firmly and chill well before adding the cream layer to help maintain the cake’s structure when frozen.
User Reviews
Overall Rating
5
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