Banoffee Ice Cream – No Churn
If you love Banoffee Pie, you will love this ice cream! A luscious salted caramel ice cream loaded with fresh bananas, cream and yoghurt. Slightly less rich than my other no churn ice creams, it uses less cream, has added yoghurt and delicious lovely bananas – crikey, it’s almost a health food!
To be honest, this recipe came about because I wanted to use up leftovers! I was at the end of my ‘OMG it’s 37C and I need to make a plethora of ice creams’, and I realised I had 1/2 can left of caramel and only a little bit of cream. My girls adore Banoffee Pie (as does ‘he who doesn’t like sweet things!’) and I always keep mashed banana in the freezer – hence this baby was born! And what a treat it has turned out to be! Next time I will be making it with a full can of caramel as shown in the recipe below!
This recipe is adapted from my No Churn Ice Cream – Core Recipe. For other easy ice cream ideas, take a look.
How to make Banoffee Ice Cream – No Churn
Collect all your ingredients together:
- tin of caramel
- salt
- mashed banana
- natural yoghurt
- double cream
Simply whisk the caramel, salt, banana, natural yoghurt add the double cream until thickened. (It won’t be as thick as the other ice creams as there is less cream in it. With the added bananas and yoghurt, it is still lusciously creamy though!) Pour into a freezer proof container. Cover with baking parchment, seal with a lid and freeze for a minimum of 6 hours. Voila!
NB I always add a tiny bit of salt to my ice cream– it really helps to enhance all the flavours. However, I have doubled the amount in this recipe to ¼ teaspoon. I tend to add a little more than that actually but it is down to personal taste – I recommend adding a ¼, try it and then decide for yourself. Do remember though that the salty flavour will be slightly reduced when you have frozen the ice cream.
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A few hours later!
Made this recipe?
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Banoffee Ice Cream – No Churn
If you love Banoffee Pie, you will love this ice cream! A luscious salted caramel ice cream loaded with fresh bananas, cream and yoghurt.
Ingredients
- 1 tin/396g caramel
- ¼ teaspoon fine salt
- 400g mashed over-ripe bananas
- 50g natural yoghurt
- 160g double/heavy cream
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Measure the caramel, salt, mashed bananas, yoghurt and cream into a mixing bowl.
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Whisk until thickened.
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Transfer to a freezer proof container with a lid.
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Cover the top of the ice cream with baking parchment and seal with the lid.
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Freeze for a minimum of 6 hours. Remove from the freezer for 10 minutes to soften a little before you serve it.
Recipe Notes
Equipment:
- Kitchen scales and measuring spoons
- electric whisk and mixing bowl
- freezer proof container with a lid
- baking parchment
