What you need:

  • 130g cashews, soaked in water 4-6 hours and drained
  • 1 x 250ml package coconut cream (not creamed coconut!)
  • 1 ripe banana, peeled
  • 2 to 4 tbsp maple syrup (to taste)
  • 1 tsp vanilla 
  • Pinch of salt
  • Vegan caramel sauce, to drizzle (optional)

For the caramel:

  • 12 soft and squidgy Medjool dates, pitted and chopped
  • 3½ tbsp Meridian Banoffee Pie Almond Butter
  • Plant-based cream, until you achieve desired texture (We used 6 tbsp soy cream, but can also use coconut cream)
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • Pinch of salt (to taste)
For the coating:
  • 170g dark chocolate, finely chopped
  • 1 tbsp coconut oil


  1. Place ingredients for the ice cream into a blender and blitz until completely smooth, sweetening to taste. Pour into silicone ice cream moulds, filling them ¾ of the way so there’s room for the caramel. Place in the freezer to set for a few hours.
  2. Make your caramel by blending the dates until they start to break down to a paste. Add the remaining ingredients and blitz smooth, adding the cream 1 tbsp at a time until you reach a smooth but thick texture. Spoon over the set ice creams, then place in the freezer overnight.
  3. Melt the chocolate in a bain marie with the coconut oil, stirring until smooth. Dunk set ice creams into the chocolate and eat immediately (they taste best after they’ve been at room temperature for 5 to 10 minutes), or store in the freezer.
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