Banoffee (Deluxe)¶

🌿 Vegan & Dairy-free
Recipe is using only soy milk and protein.

Banoffee is a dessert that combines banana and toffee flavors. The name is a portmanteau of “banana” and “toffee.”

Top it with butter cookies or graham crackers, dulce de leche or caramel, sliced bananas, and whipped cream. You might also add chocolate shavings or toffee bits.

Process on Sorbet, hold it shortly under running water after that. Then a scrape-down and a respin or re-mix.

Spun on sorbet, then a respin, resulting in a soft and smooth consistency. Refreeze for optimal scoopability.

Rating: 😋😋😋🍌🍌

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Prep

• 100g Banana (peeled) • 1 mid-sized ripe banana, eat any surplus 😋
• 100g Tofu (plain) [REWE Bio]^↗ • use 150g of silken tofu if you have it
• 40g Medjool dates (pitted, organic) [Seba Garden] • 2 dates • distinctive caramel taste with hints of vanilla
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗
• 5ml Lemon juice

Wet

• 250ml Soy milk 1.6% (sugar-free) [Berief]^↗

Dry

• 15g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored
• 25g Xylitol (E967)^↗ • Sweetness = 100%; GI = 7
• 10g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj
• 3g Vanilla Bean Powder [InterVanilla]

Fill to MAX

• 147ml Soy milk 1.6% (sugar-free) [Berief]^↗ • make blending easier by splitting the milk
• 3–7 drops Flavor drops Caramel (sucralose) [IronMaxx] • to taste

DIRECTIONS¶

1. Cut the dates into halves by their long side, and make sure they’re pitted and not spoiled. Use a splash of soy milk, if needed to combine things.
2. In an empty Creami tub, blend the dates and the other ‘prep’ ingredients to a smooth paste.
3. Add "wet" ingredients to the puree.
4. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
5. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
6. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
7. Add remaining ingredients (to the MAX line) and stir with a spoon.
8. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
9. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 95.9 kcal; fat 2.0g; carbs 14.9g; sugar 6.1g; protein 5.6g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 345.4 kcal; fat 7.3g; carbs 53.5g; sugar 21.9g; protein 20.2g; salt 0.5g
• Nutritional values total: 720g; 690.8 kcal; fat 14.7g; carbs 107.0g; sugar 43.7g; protein 40.3g; salt 1.1g
• FPDF / PAC^↗ (target 20..30): 28.09
• Protein / Energy Ratio (ok=12%; hi=20%): 23.36% • LOW-FAT • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 29.5g • 4.1%
• Net carbs: 65.8g • ∝ 5 servings@144g: 13.2g • ∝ 3 servings@240g: 21.9g
• 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.