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
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Print Pin CommentIngredients
- 600 ml double cream (~ 2 1/3 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.
Note: nutritional information is approximate, and will depend on exactly what ingredients you choose.
Love homemade ice crem yours look so rich, marvelous and creamy! Beautiful photos as always!
Super sweet, super creamy, super rich – everything I love in this fabulous ice cream! This looks so yummy and certainly perfect for summer!
Yes…yes…I would have to agree with you I make a no churn ice cream and the flavor is just off the CHAIN! It’s my favorite. And one of the things I am truly missing after going vegan :(
Aw – have you tried using vegan milk? Maybe coconut milk?
I had some scrummy coconut based ice cream in New Zealand earlier this year. It was dairy free and yummy. I’,m sure there must be some recipes out there somewhere. Unfortunately, I can’t remember the name of the producer.
Home-made ice-cream- so easy to make and so quickly eaten. I made some lemon ice-cream and some raspberry sorbet a couple of weeks ago and we still have some of the lemon, but only because we forgot we had it (I put it in the little freezer in our fridge instead of our big freezer), normally it lasts about a day. Will definitely try adding some banana – you can put in chunks of fudge too.
OMG chunks of fudge. Yes!!!
This sounds amazing, bananas are one of my favourite fruits. I’d be tempted to add some toasted chopped almonds.
Sounds like a great addition!
I also thought you needed an Ice-cream machine to make it. Now I know differently, thanks to you Becky,
I am going to try you recipie first and if I make a success of it, shall maybe try some different flavours.
Many thanks for a great idea.
Hope you enjoy it Deirdre!
I told my hubby that a monster has been created. You see, for years we’ve been avoiding an ice cream maker so we wouldn’t be tempted by our weakness — ice cream. I have now posted Strawberry no churn ice cream and Nutella Hazelnut Chocolate Chip Ice Cream. Our kids and grandkids all have their requests in so I’m busy making up variations of the no churn ice cream. And you are right!! I think it is better than the high end grocery ice cream. I’ve made a Banoffee pie but the ice cream sounds very interesting. Thank you for sharing your find. Have a nice weekend!
Haha I think a monster has been created in my house too!! :P I’ll have to try your strawberry version, sounds yummy.
yumm..yumm. I have got a mango icecream recipe which doesnt need churning just like this.
Home made ice cream is actually very easy! I have a small book of ice cream recipes that I bought for almost no money in a supermarket years ago. I’ve tried some a few times this year and I don’t have an ice cream maker either. (Yet. The ice cream maker attachment to my friend Major Kenwood is definitely on my wishlist) You don’t even have to stir it that much either. If it’s a cream base, I just make the mixture in the morning and give it a good go with a handmixer after two or three hours and again after two or three more. It keeps things from settling, particularly if you have egg yolks in it. I tried a few yoghurt based recipes as well, which need rather more stirring to prevent ice crystals in it. It still turned out quite crystallised and sorbet-y. I suspect the fat content in my yoghurt wasn’t really high enough. The book I have is a translation, I believe, from the US or somewhere and who knows what the fat content of dairy in other countries is like compared to mine! Still, Husband was pleased with the lemon flavoured attempt. He, the lemon-fiend, loved it. Personally I found it a bit too lemon-y. Nearly made me able to whistle.
Egg- and yogurt-based recipes sound interesting – I think I’m besotted with this condensed milk version myself though, after seeing how easy it was! :)
You do make me laugh!! :) This looks amazing – and I always thought it would be too much faffing too – I stand corrected!! I can’t wait to try this to impress my next guests – thanks for helping me look like a super-cook!! :)