Banoffee no-churn ice cream

ByBecca Heyes
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Total time: 10 minutes
Servings: 8
5 from 4 votes
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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

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5 from 4 votes
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories:
Author: Becca Heyes

Ingredients

  • 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.

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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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Vegetarian Food Blogger

Becca Heyes has been a vegetarian food blogger, recipe developer and cheese eater extraordinaire since 2011. She's been a vegetarian for significantly longer, after having stopped eating meat out of pure stubbornness at the tender age of 9. She spends her life testing recipes, sharing them with fellow veggie-lovers, and trying to think of new ways to say 'cheesy'.

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47 Comments

  2. Hi there!!
    I am dying to make this but wondered how i would adapt the recipe to use my ice cream maker? I want to make it with my 2 year old little boy so the machine is novelty. Thank you xx

    Reply

    1. Hi Leanne! I have never had an ice cream maker so I actually have no idea. I imagine that since it will churn the mixture up for you, you won’t need to whisk it for quite as long beforehand… but otherwise, I’d just throw it all in and see what happens?! You won’t get swirls of toffee sauce in the same way I did because it will all be mixed through by the ice cream maker, but it should still be really tasty. I’m very much in the ‘try it and see what happens’ camp :) let me know how you get on!

      Reply

  4. Hi, Becca,

    I made this over the weekend, and it was great! We couldn’t find toffee sauce, so we used caramel sauce instead, and it was delicious! Top it with some slivered almonds, and om nom nom. My only question is — what’s the secret to whisking the cream/milk? I used an electric beater, and it was still a bit watery. Any tips? Thanks, Nicki

    Reply

    1. Glad you enjoyed it Nicki! :) How long did you beat it for? To be honest it’s usually just a case of carrying on until it gets thicker, it can take a good few minutes. Often it will stay pretty runny for quite a long time and then suddenly thicken up in like twenty seconds.

      Reply

  6. Condensed milk ice creams are so yummy and versatile. I no longer own an ice cream machine (mine broke, then the replacement broke and I gave up!) so I’ll definitely be trying this!

    Reply

  8. It changed my life when I discovered the super easy condensed milk ice-cream and haven’t looked back since. It’s wonderful stuff, especially with fruit, although I now use much less condensed milk so it’s not as sweet.

    Reply