Name: Banoffee Icebox Cake Recipe
Prep time: 15 min
Total time: 8 h 15 min
Cuisine: British
Ingredients: 600 mL heavy cream; 2 tbsp icing sugar; 380 g dulce de leche; 4 medium bananas; 250 g Biscoff cookies; 25 g dark chocolate

If you love the classic combo of bananas, caramel, and cream but want something super easy and no-fuss, you’ve got to try this Banoffee Icebox Cake Recipe. It’s one of those desserts that looks impressive but actually comes together quickly, and once it’s chilled, you get this dreamy, pudding-like texture that’s just irresistible. Believe me, once you taste it, you’ll be hooked!

❤️

Why You’ll Love This Recipe

No-Bake Simplicity: No oven needed, this dessert sets beautifully in the fridge, perfect for warm days or last-minute treat cravings.
Classic Flavors: The sweet richness of dulce de leche combined with fresh bananas and fluffy cream is a crowd-pleaser every time.
Make-Ahead Friendly: Prepare it the day before and wake up to a ready-to-serve indulgence.
Impressive Presentation: Layered in glasses, it looks fancy without any complicated technique.

The image shows three clear glass cups filled with a layered dessert placed on a brown wooden board. Each cup has about four layers, starting from the bottom with a creamy light beige layer, followed by a layer of darker brown soft textured pieces, then another thick light beige creamy layer, and some more brown pieces. The top layer is a smooth creamy light beige with a fine dusting of cocoa powder, slightly uneven in texture. The background is softly blurred with a warm beige tone, and the surface beneath the board has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Banoffee Icebox Cake Recipe is in its simple, quality ingredients that come together for that signature taste and texture. Grab the freshest bananas you can find, and be sure to pick up a good-quality dulce de leche — it really makes all the difference.

Heavy cream: It whips up into beautiful, airy peaks that lighten this dessert perfectly.
Icing sugar: Adds just a touch of sweetness to the cream without overpowering.
Dulce de leche: The caramel star here; using a smooth, creamy jarred version saves time and ensures consistent flavor.
Bananas: Ripe but firm bananas are key — too mushy, and they’ll get lost in the layers.
Biscoff cookies: These bring a wonderful spiced crunch that softens into a pudding-like texture overnight.
Dark chocolate: A quick grating on top gives just the right hint of bitterness to balance the sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up sometimes with this Banoffee Icebox Cake Recipe — it’s such a forgiving base that a few tweaks here and there can give it a new personality. Don’t hesitate to play around and make it your own.

Chocolate lovers’ twist: Add a layer of chocolate ganache or sprinkle cocoa nibs between the layers for a deeper chocolate punch — my chocoholic friends are obsessed.
Gluten-free: Swap out the Biscoff cookies for gluten-free gingersnaps or crushed nuts; I’ve done this for guests and nobody missed the cookies at all.
Extra fruit: Try adding thinly sliced strawberries or raspberries for a fresh tartness that cuts through the sweetness — especially refreshing in summer.

How to Make Banoffee Icebox Cake Recipe

Step 1: Whip Your Cream to Fluffy Perfection

Pour the heavy cream into a cold bowl and add the icing sugar. Whisk until you get stiff peaks that hold their shape—this is key for the cake’s light, creamy layers. I like to use an electric mixer for speed, but a strong arm works too! Transfer the whipped cream to a piping bag for a neat, mess-free assembly.

Step 2: Prep Your Dulce de Leche and Bananas

Fill a second piping bag with the dulce de leche. This little trick I discovered makes layering so much easier and less sticky — trust me, it’s worth the extra step! Peel your bananas and slice them into rounds about a third of an inch thick. Use ripe but firm bananas so they hold their shape through the chill.

Step 3: Build Your Layers with Love

Grab your serving glasses — these make the presentation fun and personalized. Start by piping a thin layer of cream into the bottom, then gently shake the glass side to side so the cream spreads evenly. Next, layer two Biscoff cookies; break them if needed to fit snugly.

Pipe a thin layer of dulce de leche on top, then add 5-6 banana slices. Repeat this pattern of cream, cookies, dulce de leche, and bananas until each glass is nearly full, finishing with a final layer of cream on top. Completing all four glasses like this makes a beautiful set ready to chill.

Step 4: Chill and Serve

Cover each glass tightly with plastic wrap and refrigerate for at least 8 hours, ideally overnight. This resting time softens the cookies into that perfect pudgy texture. Just before serving, grate some dark chocolate over the top to add a bit of contrast and flair. It’s simple but stunning!

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Pro Tips for Making Banoffee Icebox Cake Recipe

Chill Everything: I learned the hard way that super cold cream whips better — even chilling your bowl helps get those stiff peaks.
Use Piping Bags: Trust me, they make layering cleaner and faster, and the layers look so much neater, which impresses guests!
Layer Gently: Be careful not to mash the bananas or cookies while assembling to keep distinct layers and texture.
Don’t Skip the Chill: It’s tempting to dive in early, but the overnight fridge time turns this into dessert magic — patience pays off!

How to Serve Banoffee Icebox Cake Recipe

The image shows a clear glass filled with a layered dessert. The bottom layer looks soft and brown, possibly soaked cake or biscuit. The middle layers alternate with thick creamy white layers that are smooth and fluffy. The top is covered with more creamy white layer dusted with fine brown powder, likely cocoa. A spoon is lifting a scoop of the dessert, showing the creamy texture and some of the brown layer beneath. The scene has a warm, cozy feel with a soft brown fabric in the background over a white marbled surface. A woman's hand holds the spoon gently. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish mine with a generous grating of dark chocolate right on top — it adds a lovely bitterness that balances the sweet layers beautifully. Sometimes, I toss on a few crumbled Biscoff cookies or a pinch of flaked sea salt for a little extra crunch and depth. The contrast of textures really elevates each bite.

Side Dishes

This banoffee cake is a dessert star on its own, but if you want to turn it into a full dessert spread, consider pairing it with something light like fresh berry salad or a cup of strong espresso. My family loves ending a meal with this cake plus a little fruit on the side to cut the richness.

Creative Ways to Present

For special occasions, I’ve layered this in clear trifle bowls or even mini mason jars for cute individual servings. Adding decorative banana slices or chocolate curls on top right before serving makes it look party-ready. And if you have kids, let them help layer — it’s fun and gets them excited to try it!

Make Ahead and Storage

Storing Leftovers

Once assembled and chilled, this Banoffee Icebox Cake recipe keeps beautifully covered in the fridge for up to 3 days. I wrap the glasses tightly with plastic wrap to prevent the cream from absorbing other fridge smells and to keep the texture just right.

Freezing

I generally don’t freeze this dessert because the bananas and cream can get watery when thawed, which ruins the texture. However, if you’re in a pinch, freezing for a short period and thawing overnight in the fridge is your best bet, but expect a slight change in consistency.

Reheating

This dessert is best served cold, so reheating isn’t recommended. If leftovers get too cold or firm in the fridge, just let them sit at room temperature for 10-15 minutes before serving to soften up the cream a bit.

FAQs

Can I use homemade caramel instead of dulce de leche?

Absolutely! Homemade caramel can be a great substitute, but dulce de leche has a thicker, creamier texture that makes layering easier and the final dessert creamier. If you go homemade, let the caramel cool fully before piping.
How long can I store Banoffee Icebox Cake in the fridge?

For best flavor and texture, I recommend eating it within 3 days of making. Beyond that, the bananas might start to brown and the cookies will become too soggy.
Can I make this dessert vegan?

You could try using coconut cream instead of heavy cream and a vegan caramel alternative, plus gluten-free, vegan cookies. It won’t be exactly the same, but it’s a fun experiment and still delicious!
Why do we use Biscoff cookies in this recipe?

Biscoff cookies bring a subtle, spiced sweetness and crunch that soften perfectly into the cream when chilled. They add a unique flavor contrast that elevates the dessert beyond a simple banana pudding.

Final Thoughts

I absolutely love how this Banoffee Icebox Cake Recipe strikes the balance between effortless prep and an impressive, indulgent dessert. When I first made it, I was amazed at how the once-crisp cookies morphed into the creamiest, puddiest layers soaked with banana and caramel flavors — it felt like magic in a glass. Sharing this with friends and family always brings smiles and “Can I have the recipe?” requests. I really think you’ll enjoy making and eating this as much as I do — it’s perfect for any occasion, big or small. So go ahead, give it a try, and get ready for your new favorite dessert!

Banoffee Icebox Cake Recipe

4.7 from 60 reviews

Author: Megane
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 8 hours 15 minutes
Yield: 4 servings
Category: Dessert
Method: No-Cook
Cuisine: British

Print Recipe

Description

Banoffee Icebox Cake is a delightful no-bake dessert that layers creamy whipped cream, sweet dulce de leche, ripe bananas, and Biscoff cookies. This easy-to-assemble pudding-style treat is chilled in the fridge to soften the cookies, creating luscious layers of flavor and texture topped with grated dark chocolate for a decadent finish.

Ingredients

For the Cream

600 mL heavy cream
2 tbsp icing sugar

For the Layers

380 g dulce de leche
4 medium bananas
250 g Biscoff cookies

For Garnish

25 g dark chocolate

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Instructions

Whip the Cream: Pour the heavy cream into a bowl, add the icing sugar, and whisk vigorously until stiff peaks form. Transfer the whipped cream into a piping bag for easy layering.
Prepare Dulce de Leche: Fill a second piping bag with the dulce de leche to make layering neater and simpler during assembly.
Slice the Bananas: Peel the bananas and slice them into rounds approximately 1/4 inch thick to ensure even layers throughout the cake.
Start Assembling: Take your serving glasses and pipe a thin layer of whipped cream onto the bottom. Gently shake the glass side to side to spread the cream evenly.
Add Cookie Layer: Place two Biscoff cookies at the bottom on top of the whipped cream, breaking them as needed to fit the shape of the glass.
Layer Dulce de Leche and Bananas: Pipe a thin layer of dulce de leche over the cookies, then add 5-6 banana slices evenly across the top.
Repeat Layers: Continue layering in this order—whipped cream, cookies, dulce de leche, bananas—until you reach the top of the glass. The final layer should be whipped cream.
Chill the Cake: Cover each glass with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow the cookies to soften and the flavors to meld.
Garnish and Serve: Before serving, grate the dark chocolate over the top of each cake for a rich and elegant finish. Enjoy this creamy, indulgent no-bake banoffee dessert.

Notes

This Banoffee Icebox Cake combines the classic flavors of banana, cream, and caramel for a delicious, no-bake dessert that’s simple to prepare.
Using piping bags for the cream and dulce de leche helps create clean, even layers and makes assembly easier and less messy.
The chilling time is essential as it softens the Biscoff cookies to cake-like texture, transforming the dessert into a pudding-style treat.
Dark chocolate garnish complements the sweet layers with a subtle bitterness, balancing the flavor profile.