Banoffee no-churn ice cream
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.
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.
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.
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.
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
- 600 ml double cream (~ 2 1/3 cups)
- 400 g sweetened condensed milk (~ 1 cup)
- 3 very ripe bananas
- ~6tbsp toffee sauce
- 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.
Note: nutritional information is approximate, and will depend on exactly what ingredients you choose.