Banoffee Ice Cream (no churn!)
You won't need an ice cream machine for this as the condensed milk helps to keep the ice cream silky smooth....
Firm bananas, chopped into small pieces
Juice of a large lemon
Carton whipping cream, lightly whipped
Toffee or fudge, finely chopped
Step 1 of 4
Place the sugar in a thick bottomed saucepan and melt over a low heat, stirring occasionally, until caramel brown in colour.
Step 2 of 4
Add the chopped banana and lemon juice and mix well. Cook over a gentle heat for 2–3 minutes, until the caramel and banana softens, then remove from the heat and allow to cool.
Step 3 of 4
Mix together the condensed milk and creams, add the caramel banana mixture and stir well.
Step 4 of 4
Pour the mixture into a shallow plastic box and freeze until slushy (about 2–3 hours). Beat the mixture with a fork, then stir in the toffee or fudge pieces. Freeze again overnight.
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