Banoffee Pie Ice Cream (No Machine)
Banoffee Pie Ice Cream (No Machine) brings the beloved dessert to life in a creamy, dreamy frozen treat. Best of all, this recipe skips the ice cream machine, making it effortless to whip up in just 40 minutes.
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.
Tried this recipe?Let us know how it was!