This is the deconstructed banoffee ice-cream bar version of the amazing looking pies I’ve seen, because I much prefer freezer treats that will last a long while and be on hand for emergency dessert or snacks. Yuuumm!

Banoffee Ice Cream Bars [Vegan]





  • 1 large banana, sliced thinly
  • 2 TBSP lemon juice
  • 3 tsp cinnamon
  • 3/4 cup date paste (increase as desired or use sweet potato mash with caramel essence if desired)
  • 3/4 cup GF oats OR graham crackers
  • pinch salt
  • 1.5 cups meringue mix
  • 1 large banana
Meringue Mix:
  • Brine from 1x 400g can of chickpeas, chilled
  • 1 cup castor sugar (or powdered sugar (not sweetener!) of choice) – check to see if vegan friendly or blend down vegan sugar to a fine powder
  • 1 tsp cream of tartar
  • 1/2 TBSP barley malt extract powder
  • 1 tsp vanilla extract (or seeds from 2 pods)


To Make the Meringue Mix:
  1. In a large metal bowl with an electric hand mixer or a standing mixer with balloon whisk, whisk the brine for approximately 5 – 6 minutes until it forms a thickish white foam, almost triple the original size. It may still gloop slightly off the beaters, that’s fine.
  2. Add the cream of tartar and barley powder and beat until it starts to form nice peaks.
  3. Start preheating the oven to 90C and line baking trays with unsprayed baking paper (not wax)
  4. Add the castor sugar 1/4 cup at a time and beat on high until it is thick and forms stiff peaks – you should be able to shake your beater and not have anything come off; the mixture will also *feel* thick if you use handheld. Make sure that if you’re beating by hand you move the bowl around so that everything is incorporated.
  5. Add in the vanilla and beat back into super stiff peaks.
For the Bars:
  1. If using oats, toast them lightly for a few minutes until browned in a non-stick pot .
  2. Blend date paste, oats/graham crackers and salt until it forms a ball. Set aside.
  3. Toss your banana slices and lemon juice with cinnamon and layer the bottom of each mini loaf pan with slices, not overlapping.
  4. Once your meringue mix is stiff blend your banana until smooth, then briefly pulse with the meringue mix until combined.
  5. Spoon out enough banana-meringue mix to halfway up each loaf pan, then freeze for 30 minutes. Store the rest of the meringue mix in the fridge meanwhile.
  6. Once the top of the banana-meringue base is hard place a strip of date-oat mix down the length and centre of each mini loaf pan, then top with the rest of the banana-meringue mix until it reaches the top of the loaf pan.
  7. Layer the rest of the lemon and cinnamon-tossed banana slices on top and freeze for 2 hours before serving.
  8. These bars are fork or hand friendly, but do get melty if left out of the freezer too long without consuming. And why would you wait, honestly?