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Banoffee no-churn ice cream

Prep Time10 mins
Total Time10 mins
Course: Dessert
Servings: 8
Author: Becca Heyes


  • 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.