Now that summer is officially here, I can’t get enough of ice cream! Not that I needed an excuse before but with the warmer weather I find myself gravitating towards lighter desserts and this ice cream couldn’t be better.
I’ve made ice creams a few times before, with and without an egg custard base, but this is by far the best ice cream recipe I’ve made! This is a no cook, no churn ice cream recipe so all of you guys planning to make ice cream for the first time will find this the easiest way to get started.
Let’s take a moment to talk about banoffee pie. As much as I love other desserts, this is one treat I’m the most reluctant to share. I guard my banoffee pie like a hawk because I really cannot have enough of it. Banoffee Pie is an English dessert that has become a favorite with dessert lovers all around the world. It has bananas and toffee as the main ingredients and then includes graham crackers, cream and chocolate. Are you tempted already?
You can guess how excited I was to try my hand at an ice cream version of banoffee pie and I’m so excited that it turned out to be so deliciously creamy and heavenly! Unlike most homemade ice cream recipes I’ve tried, this one is very creamy and requires very little effort.
This recipe starts with making a buttery, rich salted caramel sauce. I know it sounds intimidating but I swear it is not that difficult. Once you have the caramel made it is all easy sailing. This banoffee pie ice cream has plenty of bananas, salted caramel and graham cracker crumbs. It has a great mouth feel and doesn’t taste icy or watery at all. Once you try out this delicious banoffee pie in ice cream form, you’ll definitely be lifelong fan!
Salted Caramel Sauce:
1 cup white granulated sugar
1/4 cup water
1/2 cup cream
3 tbsp unsalted butter
1 tsp salt
1 can (about 350 ml) evaporated milk
2 cups whipping cream
1/2 cup white granulated sugar
3 ripe bananas, diced
1/4 cup salted caramel sauce
1/4 cup graham cracker crumbs
1) Start by making the salted caramel sauce. In a large saucepan combine the sugar and water. Stir continuously and heat it until the sugar is completely melted.
2) Once dissolved, stop stirring and allow it to bubble away until the syrup reaches an amber color or until the thermometer reads 350 degrees F. Do not leave the caramel unattended on the stove because it burns within seconds.
3) As soon as the sugar syrup becomes amber in color, remove from heat and add the whipping cream. Be careful because the mixture will bubble up furiously. Return to the stove over medium heat and stir until the mixture is completely smooth and lump free.
4) Add the butter and salt and stir until completely combined. Remove from stove and allow to cool.
5) For the ice cream, pour the chilled whipping cream and sugar into a large bowl and whip until stiff peaks form.
6) Fold in the chilled evaporated milk, diced bananas and graham cracker crumbs and gently fold in without knocking out the air.
7) Pour in half of the ice cream mixture into a large loaf tin, drizzle half of the caramel sauce. Pour the remaining ice cream mixture over it and drizzle the remaining caramel sauce.
8) Allow the ice cream to freeze for at least six hours, or overnight, in the freezer.