Coffee Toffee Banoffee Frozen Yoghurt Recipe
Coffee Toffee Banoffee Frozen Yoghurt
Real espresso + UF Caramel Banana • Makes approx. 1 litre
A rich and creamy frozen yoghurt combining real espresso with UF Caramel Banana flavour concentrate, finished with salted toffee, honeycomb, chocolate and fresh banana.
Frozen yoghurt base
- 600 g full-fat Greek yoghurt
- 140 ml thickened cream
- 60 ml freshly brewed strong espresso, cooled completely
- 80 g glucose syrup
- 65 g caster sugar
- 30 g skim milk powder
- Small pinch fine sea salt
- 1 tsp UF Caramel Banana flavour concentrate, to start
Salted toffee sauce
- 100 g thick caramel or dulce de leche
- 1–2 tbsp thickened cream, as needed
- Good pinch flaky sea salt
To finish
- Crushed honeycomb or soft crunchy toffee pieces
- Chocolate curls
- Fresh banana slices
- Extra salted toffee sauce
- Waffle cones
Method
1. Prepare the dairy mixture
Mix the caster sugar and skim milk powder together. Warm the thickened cream with the glucose syrup, then whisk in the sugar mixture until dissolved. Do not boil. Allow to cool completely.
2. Add the yoghurt and espresso
Whisk the cooled cream mixture into the Greek yoghurt until smooth. Add the cooled espresso and whisk again.
Add 1 tsp UF Caramel Banana flavour concentrate and the fine sea salt. Taste the mixture cold and adjust the Caramel Banana a few drops at a time if needed. Aim for a clear coffee note balanced with creamy caramel and banana, with enough sweetness to remain rounded once frozen.
3. Chill
Cover and refrigerate for at least 2–4 hours. Overnight is ideal. The mixture should be thoroughly cold before churning.
4. Churn
Churn according to your machine's instructions until thick, glossy and soft-serve-like. Begin checking the texture from around the 15-minute mark rather than treating the machine's maximum churn time as the target.
5. Make the salted toffee sauce
Stir enough thickened cream into the caramel or dulce de leche to create a thick but drizzleable sauce. Add the flaky sea salt and allow to cool before using.
6. Serve
Pile or pipe the frozen yoghurt generously into waffle cones. Drizzle with the salted toffee sauce, then finish with crushed honeycomb or toffee crunch, chocolate curls and a fresh banana slice.
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