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    Home Β» Recipes Β» Gluten-Free Recipes

    Jul 17, 2015 Β· Modified: Feb 8, 2020 by Becca Heyes Β· This post may contain affiliate links Β· 47 Comments

    Banoffee no-churn ice cream

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    Total time: 10 minutes
    Servings: 8
    5 from 2 votes
    Jump to Recipe Rate this Recipe
    Banoffee no-churn ice cream - this homemade ice cream is SO good, and so easy - you don't need any fancy equipment! Just throw it in the freezer, and the next day you'll have homemade ice cream that rivals even the best shop-bought brands.

    I don't think I have ever been this impressed with myself before! Getting great grades in my A Levels, graduating from uni, even that one time I completely emptied the laundry basket... nothing comes close to how impressed I am with this homemade ice cream.

    This was actually my first batch of ice cream ever - so if you've never attempted homemade ice cream before, don't run away thinking that this recipe is above you! I swear it couldn't be easier.

    Banoffee no-churn ice cream - this homemade ice cream is SO good, and so easy - you don't need any fancy equipment! Just throw it in the freezer, and the next day you'll have homemade ice cream that rivals even the best shop-bought brands.

    I always thought homemade ice cream was something that needed a big clunky ice cream machine - or at the very least, needed to be stirred every ten minutes for twenty hours straight as it froze. Nope! This no-churn ice cream doesn't need any fancy equipment, and only takes about 10 minutes to prepare. Just whisk up your base ingredients until they're nice and thick and frothy. You should be able to write your name with the mixture that drips off the whisk before it sinks in (unless your name is Christopher or Francesca, in which case maybe just write my name instead). Once the mixture is the right consistency, just throwit in the freezer in whatever tub or tin you have to hand, and the very next day you have homemade ice cream that rivals the stuff you buy in the shops.

    Banoffee no-churn ice cream - this homemade ice cream is SO good, and so easy - you don't need any fancy equipment! Just throw it in the freezer, and the next day you'll have homemade ice cream that rivals even the best shop-bought brands.

    And I don't mean the cheap supermarket own brand stuff either - this ice cream was as good as, if not better than, the super high-end stuff. Honestly. If I wasn't so lazy, I'd never buy ice cream from a shop again.

    Banoffee no-churn ice cream - this homemade ice cream is SO good, and so easy - you don't need any fancy equipment! Just throw it in the freezer, and the next day you'll have homemade ice cream that rivals even the best shop-bought brands.

    The recipe for this no-churn ice cream is adapted from one I found on the BBC Good Food website (come on, it was my first ever attempt at homemade ice cream, I'm hardly just going to magic the recipe out of the air, am I?). But, since I've never been one to follow a recipe to the letter (it's no fun that way), and the base recipe is really easy to adapt, I added some mashed banana and toffee sauce to make banoffee ice cream.

    Best decision ever. The flavours in this ice cream are unreal. It's super sweet, super creamy, super rich, and pretty much just makes me want to dive in headfirst. I grated a little bit of chocolate over the top because I wanted you to think I'm fancy, but you can totally eat it straight out of the tub in your pyjamas if you prefer.

    Banoffee no-churn ice cream - this homemade ice cream is SO good, and so easy - you don't need any fancy equipment! Just throw it in the freezer, and the next day you'll have homemade ice cream that rivals even the best shop-bought brands.

    I am now dreaming of more variations of this recipe. Favourite flavour combinations, anyone? I'm thinking my next attempt might involve white chocolate...

    Banoffee no-churn ice cream - this homemade ice cream is SO good, and so easy - you don't need any fancy equipment! Just throw it in the freezer, and the next day you'll have homemade ice cream that rivals even the best shop-bought brands.

    Banoffee no-churn ice cream

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 2 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 8
    Calories:
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 600 ml double cream (~ 2 β…“ cups)
    • 400 g sweetened condensed milk (~ 1 cup)
    • 3 very ripe bananas
    • ~6tbsp toffee sauce

    Instructions

    • Add the double cream and condensed milk to a large bowl, and whisk for several minutes until thick and frothy - you should be able to write your name with the mixture that drips from the whisk before it sinks in.
    • In a separate bowl, thoroughly mash the bananas. Add them to the ice cream mixture, and fold in gently.
    • Pour half of the ice cream mixture into a tub or loaf tin, and drizzle over half of the toffee sauce. Top with the remaining ice cream mixture, and remaining toffee sauce.
    • Place in the freezer overnight, or until completely frozen.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!
    No-churn ice cream NI

    Note: nutritional information is approximate, and will depend on exactly what ingredients you choose.

    Banoffee no-churn ice cream - this homemade ice cream is SO good, and so easy - you don't need any fancy equipment! Just throw it in the freezer, and the next day you'll have homemade ice cream that rivals even the best shop-bought brands.

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    Comments

    1. Kimberley says

      March 10, 2019 at 10:07 am

      What toffee sauce did you use? 😁

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        March 11, 2019 at 9:01 am

        I can't remember but any one will be great! Just a standard toffee flavoured ice cream sauce will be fine :)

        Reply
    2. Donna says

      May 29, 2018 at 10:45 am

      Hi do you have to put a lid on container

      Reply
      • Becca @ Amuse Your Bouche says

        May 29, 2018 at 3:11 pm

        Hi! I think a lid would be best, as it stops the ice cream taking on any smells from anything else in the freezer, and also will stop the ice cream getting any kind of skin on top :)

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me β†’

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