I’ve just returned from a lovely weekend in London which involved lots of good food. Whilst walking along Regent St, I spotted a beautiful Gelateria, which inspired this recipe. 

One of the greatest pleasures in life is peeking in the window of a Gelateria, to look at the mountains of candy-coloured ice cream- it awakens your inner child! And vegans are never to miss out, as there is often a hearty selection of fresh and fruity sortbets to choose from. 

Having watched my friend devour a generous portion of creamy banoffee pie at a restaurant and with the Gelateria images in my head- I just had to combine these two classics to create something indulgent, which happened as soon as I got back home to my kitchen. 
You don’t need an ice cream maker for this recipe, just some ripe bananas frozen over night and a few simple ingredients for a caramel sauce, with a subtle pinch of sea salt for that contrasting flavour. 


3 tbsp soft brown sugar
2 tbsp golden syrup
1 tsp vanilla extract
100ml soya or rice cream
Pinch of fine sea salt
5 ripe bananas, peeled and frozen overnight (or for at least 4 hours)
2 caramel biscuits, roughly broken into pieces (Lotus biscuits are vegan)
Handful of pecan nuts, chopped roughly


1. In a pan, heat the sugar and maple syrup over a low heat for 3-4 minutes until the sugar dissolves. Allow to cool slightly then pour in the vanilla extract and cream and whisk in. Stir in the sea salt and set aside to cool. 
2.  Place the peeled frozen bananas in a high powered blender a blend until creamy and smooth, until a Whippy ice cream texture is created. Spoon into a bowl and drizzle over the cooled caramel sauce, stirring through in places and leaving some visible. 
3. Place in a serving bowl and sprinkle with the broken biscuits and pecan nuts. Serve immediately. 


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