Banoffee Pie Ice Cream (No Machine) brings the beloved dessert to life in a creamy, dreamy frozen treat. With layers of caramelized banana, buttery biscuit crumbs, and velvety whipped cream, every spoonful is a symphony of textures and flavors. Best of all, this recipe skips the ice cream machine, making it effortless to whip up in just 40 minutes. The rich caramel swirls and hints of toffee create a decadent indulgence that’s impossible to resist.
This no-churn ice cream is perfect for satisfying sweet cravings without the fuss. The smooth, luscious base pairs beautifully with the crunchy biscuit bits, offering a delightful contrast in every bite. Whether you’re hosting a gathering or treating yourself, this dessert is a showstopper that’s as easy to make as it is delicious. Ready in under an hour, it’s the ultimate shortcut to a luxurious, homemade treat.
Ingredients for Banoffee Pie Ice Cream (No Machine)
- 14 oz (1 can/400ml) sweetened condensed milk (fat-free or regular, chilled)
- 2 cups (16oz/450ml) whipping cream (cold)
- 1 teaspoon vanilla extract (optional, for added flavor)
- 2 ripe bananas, lightly mashed (use overripe bananas for extra sweetness)
- 1/2 cup (11/4oz/40g) digestive biscuits, crushed (substitute with graham crackers if unavailable)
- 1/4 cup (2oz/60g) toffee sauce (store-bought or homemade)
Step-by-Step Instructions
- Chill the condensed milk: Place the sweetened condensed milk in the fridge to keep it cold while preparing the other ingredients.
- Whip the cream: In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cold whipping cream on medium speed until stiff peaks form.
- Add condensed milk: Reduce the mixer speed slightly and slowly pour the chilled condensed milk into the whipped cream. If using, stir in the vanilla extract at this stage.
- Whip to combine: Increase the mixer speed again and whip until the mixture is thick and returns to stiff peaks. This is your ice cream base.
- Fold in mix-ins: Gently fold in the mashed bananas and crushed digestive biscuits. Drizzle the toffee sauce over the mixture and fold just a few times to create streaks of toffee throughout.
- Freeze: Transfer the mixture to a large resealable container. Freeze for at least 6 hours or overnight until firm.
- Serve: Scoop and enjoy your creamy Banoffee Pie Ice Cream straight from the freezer!
Topping Ideas to Elevate Your Banoffee Pie Ice Cream
Take your Banoffee Pie Ice Cream to the next level with creative toppings! Try a drizzle of extra toffee sauce for added richness, a sprinkle of crushed digestive biscuits for crunch, or a handful of toasted pecans for a nutty twist. For a fresh touch, add a few slices of banana or a dusting of cocoa powder. These simple additions can make each scoop even more indulgent and Instagram-worthy!
How to Store and Serve for Maximum Enjoyment
Store your ice cream in an airtight container in the freezer to maintain its creamy texture. When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping. For a fun presentation, serve in waffle cones or alongside warm brownies for a decadent dessert pairing. Remember, this no-machine ice cream stays fresh for up to 2 weeks—if it lasts that long!
Quick Tips for Perfect No-Machine Ice Cream
For the best results, ensure your heavy cream and condensed milk are *well chilled* before whipping—this helps achieve stiff peaks faster. If you’re short on time, use pre-crushed digestive biscuits or store-bought toffee sauce to save a few minutes. Want a smoother texture? Blend the mashed bananas until completely smooth before folding them into the base. These small tweaks can make the process even easier!
Recipe Variations to Mix It Up
Feel free to customize this recipe to suit your taste! Swap the bananas for caramelized apples or add a pinch of cinnamon for a warm, spiced flavor. For a chocolatey twist, mix in cocoa powder or chocolate chips. If you’re feeling adventurous, try using graham crackers instead of digestive biscuits. The possibilities are endless, so get creative and make it your own!
Common Questions Answered
Can I use regular milk instead of condensed milk? No, condensed milk is essential for the creamy, sweet base. Can I make this dairy-free? Yes, use coconut cream and dairy-free condensed milk for a vegan version. Why is my ice cream too icy? Ensure you whip the cream to stiff peaks and fold gently to avoid deflating the mixture. These tips will help you nail the recipe every time!
Banoffee Pie Ice Cream (No Machine)
Equipment
- stand mixer or hand mixer
Ingredients
- 14 oz 1 Can/ 400ml sweetened condensed milk (fat-free or regular), cold
- 2 cups 16oz/450 ml whipping cream, cold
- 1 teaspoon vanilla extract (optional)
- 2 ripe bananas, lightly mashed
- 1/2 cup 11/4oz/40g digestive biscuits, crushed
- 1/4 cup 2oz/60g toffee sauce
Instructions
- Place sweetened condensed milk in the fridge to keep cold.
- Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
- Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
- Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
- Now you have your ice cream base add in your mashed banana and digestive cookies. Then drizzle over the toffee sauce and fold just a few times to create lovely streaks of toffee throughout.
- Transfer your ice cream to a large resealable container and freeze at least 6 hours or overnight before scooping and serving.
