Banoffee Nice Cream

Banoffee ‘Nice’ Cream

David Venable

Prep Time: 20 minutes

Serves: 8

Ingredients

  • 4 cups banana, sliced
  • 1/2 cups cold brew or chilled coffee
  • 1/3 cup dulce de leche
  • 1/2 cup milk chocolate toffee bits
  • 3/4 cup graham crackers, crushed
  • 4 Tbsp butter, melted
  • 1/8 cup brown sugar
  • 1/4 tsp salt

Preparation

Lay the banana slices out on a parchment lined sheet tray. Put in the freezer overnight. When frozen, add to a food processor with the coffee. Process on high until total smooth. Add to a lidded container before swirling in the dulce de leche and milk chocolate toffee bits. Make sure not to overmix so that the dulce de leche stays in ribbons. Put in the freezer for three hours to chill.

Meanwhile preheat your oven to 325°F.

Combine the graham cracker crumbs, melted butter, brown sugar, and salt in a bowl. Lay out on a sheet tray and bake in the preheated oven until lightly toasted and crisp, 10 to 15 minutes. Let cool and store in a lidded container at room temperature.

When the ice cream is solid enough to scoop, serve it up in bowls with a sprinkle of the graham cracker crumble topping.

Cook's Notes

Store in the freezer and let thaw at room temperature for 30 minutes before enjoying.

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