Indulge in the creamy, sweet delight of our No-Churn Banoffee Ice Cream recipe. This easy-to-make treat combines bananas, toffee, and thick cream without needing an ice cream maker. Perfect for a quick, delicious dessert that will satisfy your sweet tooth!
I love Banoffee. As long as it’s homemade.
I love bananas. But generally never think that banana flavour things that you buy taste like bananas. Like, at all. When you make banana things at home, they use actual bananas, not banana flavouring, so they taste like bananas!
I’m the same with ice cream. I don’t hate it. But generally, store-bought ice cream, I can take or leave. It’s not something I get excited about (apart from when I really really fancy one, then I could potentially do almost anything for a strawberry cornetto!).
Homemade no-churn ice cream with double cream and condensed milk however is different. I’m an addict. It’s soooo creamy and sweet. I could eat the whole thing.
Banoffee ice cream recipes are delicious. And this homemade no-churn Banoffee ice cream recipe is, as far as I’m concerned perfect! It’s one of my favourite recipes ever, and certainly my favourite ice cream recipe.
Why I Love Homemade Banoffee Ice Cream
Erm, because it’s the most delicious thing ever in the history of freezers?! But, also:
- You can make it Without an ice cream machine.
- It’s basically Banoffee pie ice cream and Banoffee pie is another of my favourite desserts.
- Homemade banana ice cream with condensed milk takes some whisking, but apart from that, it’s easy with no fancy ingredients.
Ingredients For Banoffee Ice Cream
When I make my Banana condensed milk ice cream I use:
Double Cream – You might know this as heavy cream. You can also use whipping cream.
Condensed Milk – Why does this come in 397g tins? Why not just add that extra 3?!
Ripe Bananas – Like the kind you’d use to make banana bread.
Toffee Sauce – I use the kind that comes in a bottle that you’d drizzle on ice cream. Any kind is fine as long as you can pour it.
Dark Chocolate – I just grate a little onto the top because it looks cool. You can skip, or use milk chocolate.
You’ll Also Need
No churn banana ice cream doesn’t need an ice cream maker! You just need a 2 lb loaf tin, a mixing bowl, a whisk, a small bowl and a fork. And, of course, a freezer.
I do recommend using an electric whisk. You want to whisk your cream to thick peaks, which takes around 5 minutes on high power with an electric whisk. It would take ages by hand, and kill your arm.
There’s also a risk that if you don’t get it thick enough, you’ll knock all of the air out when you fold in the banana and it won’t set to fluffy, creamy ice cream.
How to Make No-Churn Banoffee Ice Cream – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Place a 2lb loaf tin in the freezer to cool. This isn’t essential, but it gives everything a head start and also gives you a chance to make sure there’s plenty of space in the freezer before you try to squeeze in a full tin.
Step Two
Mash the bananas with a fork until you’ve got rid of most of the lumps. A few small lumps are ok, but the lumps will freeze icy, not creamy, so the fewer the better, and the smaller they are the better.
Step Three
Leave to one side. It will start to brown, but the flavour will also mature, so don’t worry. You won’t see the brown when it’s all mixed in.
Step Four
Pour the cream and condensed milk into a large mixing bowl.
Step Five
Whisk on high power until it forms thick peaks. This takes around 5 minutes. It needs to be really thick, but not to the point that it starts to curdle. You should be able to see a thick trail forming around the whisk. This trail won’t go away.
Step Six
Tip in the mashed bananas.
Step Seven
Add half of the toffee sauce. If you prefer you can mix the toffee into the banana, and then add it all together.
Step Eight
Fold carefully through the cream, taking care not to overmix. If you mix too much, you’ll thin the mixture you’ve just thickened, and it won’t freeze into soft ice cream. It’s better to undermix than overmix.
Step Nine
Remove the loaf tin from the freezer and carefully tip in the banoffee ice cream mixture. You can level it a bit, but again, try not to touch it too much.
Step Ten
Drizzle on the rest of the toffee sauce and grate over some chocolate.
Step Eleven.
Freeze overnight. It won’t set soft like a soft scoop or Mr Whippy, so you might want to take it out of the freezer for a few minutes before you try to scoop.
Serving Suggestions
I eat my Banoffee ice cream in a bowl with a spoon, but you can serve it with extra toffee sauce, wafers, cookies (a Banoffee ice cream sandwich!), with toffee sauce, or in a cone!
Banoffee Pie Sunday
Another option is making a Sunday for a decadent banoffee dessert!
Add crumbled digestive biscuits (graham cracker), layers of sauce and any extras that you like. Things like brownie bits, cookie chunks and mini marshmallows in layers, with banoffee ice cream and a swirl of whipped cream on the top would make an awesome Sunday!
Variations
The main variation to your Banana toffee ice cream is the kind of toffee that you use. I just use a squeezy bottle of toffee ice cream sauce.
But you can add Dulce De Leche, homemade toffee sauce, caramel sauce, or anything else that you have in.
Use Salted Caramel
Caramel sauce is a great option if you prefer. I don’t like salted caramel. Stop putting salt in my caramel! But if it’s your thing, do it!
Add Toffee in Layers
I mix half the toffee in and then drizzle the rest onto the top. But if you prefer you could add drizzles in layers. So a layer of ice cream, then a drizzle of toffee, and so on. I just prefer the flavour of it all mixed in.
Add Chocolate
I grate a little chocolate on the top because it looks nice. You could add more throughout, perhaps with some chocolate chips.
Storage
Store your banoffee ice Cream in your freezer, returning it as soon as you can after serving to stop it from forming ice crystals.
FAQ
Double cream, condensed milk, toffee sauce and ripe bananas.
It’s a portmanteau of banana and toffee.
No. Toffee, not coffee.
There are two reasons why your banoffee ice cream might be icy. First, it might be that the ice cream didn’t freeze fast enough. I use the fast freeze, and pre-cool my loaf tin to give it a head start.
Second, chunks of banana will freeze into ice, so make sure they’re mashed as much as possible.
Other Recipes
If you like this homemade banoffee ice cream recipe, you might also want to try:
No-Churn Banoffee Ice Cream
Ingredients
- 600 ml Double Cream
- 397 g Condensed Milk
- 3 Ripe Bananas
- 6 Tablespoons Toffee Sauce
- 1 Square Dark Chocolate (optional)
Instructions
- Place a 2lb loaf tin in the freezer to cool.
- Mash the bananas with a fork until you’ve got rid of most of the lumps.
- Leave to one side.
- Pour the cream and condensed milk into a large mixing bowl.
- Whisk on high power until it forms thick peaks. This takes around 5 minutes.
- Tip in the mashed bananas.
- Add half of the toffee sauce.
- Fold carefully through the cream, taking care not to overmix.
- Remove the loaf tin from the freezer and carefully tip in the banoffee ice cream mixture.
- Drizzle on the rest of the toffee sauce and grate over some chocolate.
- Freeze overnight.
- Remove from the freezer for a few minutes before scooping.
Video
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
