No Churn Biscoff Banana Ice Cream

A no churn recipe for banana ice cream that tastes like frozen banana pudding, with swirls of cookie butter, caramel sauce and crumbled biscoff cookies.

You might also like these no churn ice cream recipes for cherry vanilla chocolate chunk ice cream, strawberry swirl vanilla malt ice cream, and brownie sundae caramel swirl ice cream.

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Why You’ll Love This Recipe

No Churn. To make this no churn banana ice cream, you won’t need an ice cream maker, just an electric mixer to whip the cream until thick and fluffy. However, you can use an ice cream maker if you have one, and you’ll actually get a smoother texture, but it’s perfectly acceptable to make it without one.

Tastes Like Banana Pudding. When I came up with the concept for this ice cream, I was going to call it biscoff banana cream pie ice cream. But when I tasted it, I realized how much it tastes like frozen banana pudding with biscoff cookies instead of vanilla wafers. Whatever you want to call it, this biscoff banana pudding ice cream is fantastic, ribboned with the yummiest cookie butter swirl and caramel swirl to complement the flavor of the bananas, and a hint of cinnamon and cardamom.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Bananas. Choose bananas that are ripe, but still firm, not brown and mushy.
• Sweetened Condensed Milk. This will add sweetness, but also a creamy texture. Since there are so many other sweet ingredients, like the bananas, cookie butter and caramel, I only used half the can of sweetened condensed milk. If you have a major sweet tooth, feel free to use up the whole can, though.
• Spices. You’ll need vanilla extract, cinnamon, cardamom and salt, which adds a lovely blend of flavors.
• Cream. You’ll need heavy whipping cream, with its high fat content.
• Cookie Butter. Cookie butter or biscoff spread is simply ground up biscoff cookies, and has the consistency of peanut butter. You’ll need to warm it up slightly to get it to a drizzly consistency before swirling it into the ice cream.
• Caramel Sauce. Use homemade or store bought, whatever you like.
• Biscoff Lotus Cookies.

Instructions

• In a bowl, mash the bananas, then whisk in the sweetened condensed milk, vanilla, cinnamon, cardamom and salt.
• Add the cold heavy whipping cream.
• At this point, if you have an ice cream maker, you can churn the mixture in your ice cream maker until thick (according to the manufacturer’s instructions), then proceed to the next step. You’ll get a smoother texture by churning the ice cream base.
• If you don’t have an ice cream maker, use an electric mixer to whip the ice cream base until it starts to thicken and increase in volume.

• Spread half of the ice cream into a freezer safe, lidded container with at least a 2-quart capacity.
• Drizzle half the cookie butter and half the caramel sauce over the ice cream. Crumble five of the cookies and scatter them over the ice cream, then use a spoon to gently swirl everything together.
• Repeat with another layer of half the ice cream, half the cookie butter, half the caramel sauce, and five crumbled cookies. Gently swirl everything together, then decorate the top with the last two remaining cookies.
• Cover the ice cream and freeze until firm enough to scoop, at least 8 hours, or overnight.

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