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.
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Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 2 large ripe bananas (NOT brown and mushy)
- 7 oz (1/2 can) sweetened condensed milk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 cups cold heavy whipping cream
- ⅓ cup cookie butter, warmed until drizzly
- ⅓ cup caramel sauce, warmed until drizzly
- 12 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.
Notes
Homemade ice cream is best eaten within about 2 weeks.
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.
Due to the addition of the mashed bananas, this ice cream freezes harder than most no-churn recipes. Let it sit out for several minutes to soften before scooping.
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