Eep, did I really disappear for that long? OOPS sorry about that. No-churn banana ice cream
So just for a bit of catch up, I’ve been bogged down with so much stuff lately so with the precious free time I have now, I’ve been spending it in my ultra cool winter trackies in front of the tv. Because try as I might, my body just wants to shut down and park ass-to-couch. I don’t even remember the last time I switched on the oven and baked a cake. Gawd I miss cake. SOMEBODY PLEASE SEND ME CAKE.
Oh and for one more bit of news, The Captain and I are ahem, getting hitched. Yup, little ol’ me; probably one of the most un-bridal people you’ll ever meet, is planning a wedding hoedown. This is gonna be a hoot folks.
But wedding fears aside, this still calls for a bit of a celebration. Hellooo ice cream! Sure I’m currently freezing my rear end off but winter or no winter, when you have a craving for ice cream, you have no choice but to meet it head on. Though this can be quite a tricky situation in my house. You see, many moons ago, I bought a new fridge without realising that the freezer was too freaking small to fit a standard ice cream bowl. Who makes a freezer with such short miniature shelves?! So weep for me people, for I’ve been deprived of some serious churning action for years. Which is why this recipe is a blessing and I have no clue why it took me this long to try it. No pesky ice cream machine required, happy days indeed!
The recipe is such a blank canvas so you absolutely can go wild with all sorts of flavours. Check out this lemon curd ice cream from Spicy Ice Cream (where I adapted the recipe from) and also this awesome blueberry version. But it’s all about comfort and happiness right here so true to form, I turned to banana and salted caramel; hands down two of my favourite things ever. Gosh I’m so darn predictable sometimes.
It’s super simple and takes no time to put together at all. Absolutely perfect for this particular noob who failed to check the freezer height before purchasing.
Fyi, next time I buy a fridge, I’m totally bringing my ice cream bowl with me. Just in case.
- 100g caster sugar
- 125ml pure cream or light thickened cream (35% fat content)
- 15g butter
- 1/2 tsp sea salt flakes (adjust to your personal taste)
- 2 super ripe bananas
- 250ml pure cream
- 195g sweetened condensed milk (half a 395g tin)
- 1/2 tsp vanilla extract
- In a heavy-based pan over low heat, add the sugar in an even layer then leave to melt into an amber-coloured caramel. Meanwhile, heat up the cream gently in a separate pan and keep warm.
- Keep a watchful eye because it doesn’t take long for caramel to burn. You want to cook this until it’s a darkish brown golden colour. Too light and it’ll just be a sickly sweet flavoured caramel. You want to take this a few notches before the burnt stage to have a lovely sweet smokey caramel with the slightest hint of bitterness (which is how I like it).
- When it’s ready, take it off the heat and add the warmed cream. It’ll bubble up furiously so be careful. When that settles, stir through the butter.
- The caramel may seize and harden but no worries. Just stick it back over the low heat and stir gently until everything has melted into a luscious sauce. Stir through the salt to taste then allow to cool completely.
- In a food processor or by hand, mash up the bananas until smooth (feel free to leave it more chunky if you wish).
- Meanwhile whisk the cream until soft peaks then gently fold through the condensed milk and vanilla until mostly combined. Fold through the banana mash.
- Scrape half the batter into a loaf tin (or any container you wish). Dollop in the cooled caramel then swirl through the ice cream mixture. Add the remaining ice cream over the top then swirl through more caramel to taste. Cover with plastic wrap and freeze overnight.
- Feel free to make a bigger batch of the caramel sauce; perfect for drizzling over, well, anything :)