Ice Cream & Frozen Desserts

Banoffee Pie Ice Cream (No Machine)

4.8 from 5 votes
Easily make Homemade Banoffee Pie Ice Cream with my Two Ingredient, No Machine Ice Cream recipe, fresh banana and my rich and delicious toffee sauce.

Hi Bold Bakers!

Are you ready for a truly Bold ice cream flavor! I am beyond excited about this recipe as it is super close to my heart! Anyone who has followed me for a while now knows how much I adore a classic Banoffee Pie. For those of you who have never had the pleasure of trying a Banoffee Pie, it’s an English dessert made from bananas, toffee and whipped cream! If you’ve never had it, I suggest you drop literally whatever you are doing, watch my Banoffee Pie recipe video and head straight into your kitchen and make it. Or, just whip up this Banoffee Ice Cream!

First off, have you tried my Two Ingredient, Homemade Ice Cream without a Machine recipe? You simply whip up cream and condensed milk to create this amazing ice cream base without the need for an ice cream machine. You know that saying, “If it sounds too good to be true then it probably is…?” Well, in this case, it is that simple and it tastes that good. I have made almost 100 flavors from this two ingredient base including Lemon Meringue Pie, Mint Chocolate Chip and even my favorite flavors of Ben & Jerry’s Ice Cream. You can probably tell by now that is a very versatile Ice Cream.

My Banoffee Ice Cream takes the main components of the British dessert and streaks them through my rich and creamy two ingredient ice cream base. The banana flavor comes from ripe mashed bananas mixed throughout the ice cream base. The “crust” of this pie is perfectly represented by crumbled digestive biscuits, my favorite british biscuits which are traditionally an oaty cookie dipped in chocolate and served with afternoon tea. Last but certainly not least, I swirl in my buttery and sweet home made toffee sauce. Talk about decadent! Some flavor combinations really are perfect and this one of them. I cannot wait for you to dive into this ice cream. I’m warning you it will mostly likely be gone in about as much time as it takes you to make it!

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Get even more No Machine Homemade Ice Cream recipes from around the world including Neapolitan, Tiramisu, Green Tea and Kulfi Indian Ice Cream.

Watch The Recipe Video!

Banoffee Pie Ice Cream (No Machine)

4.8 from 5 votes
Easily make Homemade Banoffee Pie Ice Cream with my Two Ingredient, No Machine Ice Cream recipe, fresh banana and my rich and delicious toffee sauce.
Author: Gemma Stafford
Servings: 2 pints
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Easily make Homemade Banoffee Pie Ice Cream with my Two Ingredient, No Machine Ice Cream recipe, fresh banana and my rich and delicious toffee sauce.
Author: Gemma Stafford
Servings: 2 pints


  • 14 oz (1 Can/ 400ml) sweetened condensed milk(fat-free or regular), cold
  • 2 cups (16oz/450 ml ) whipping cream, cold
  • 1 teaspoon vanilla extract (optional)
  • 2 ripe bananas , lightly mashed
  • 1/2 cup (11/4oz/40g) digestive biscuits, crushed
  • 1/4 cup (2oz/60g) toffee sauce


  • Place sweetened condensed milk in the fridge to keep cold.
  • Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  • Turn down the speed a little and pour the condensed milkinto the whipped cream. (Stir in vanilla extract now if desired).
  • Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  • Now you have your ice cream base add in your mashed banana and digestive cookies. Then drizzle over thetoffee sauce and fold just a few times to create lovely streaks of toffee throughout.
  • Transfer your ice cream to a large resealable container and freeze at least 6 hours or overnight before scooping and serving.

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22 thoughts on “Banoffee Pie Ice Cream (No Machine)

  1. This was super yummy and easy, banoffee pie is my favorite dessert! Made it with my 2yo helping, it was easy enough to get her involved which is great! It did get a little too sweet with both banana and toffee tho, can I change the ratio of cream and condensed milk to make it less sweet or would that make it freeze wrong or something?

    1. Hi Lisa! Growing up in Ireland, digestives were cookies, or what we called biscuits. Very plain flavor but good for crusts. You could use a graham cracker if you don’t have any. I hope you enjoy!

  2. Dear Gemma,

    I am your new addicted follower from France. I see that you haven’t made any flower flavored ice-cream. I would really love to make my home made rose ice cream, for example.

    Thank you so much for all you do.

    You’re amazing!

    1. Hi there,
      NO! There may be an ice cream recipe using this product, but it will not work in my recipe.
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      Thank you for being in touch,
      Gemma 🙂

  3. I used coconut condensed milk as I had some leftover coconut milk.. but my ice cream base ruined when I added this condensed milk.. what cud be the reason ?

    1. Hi Seema,
      The cream!
      I am willing to bet that you used a manufactured whipping cream. I use fresh dairy cream. This is cream, which is a natural part of cow’s milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  4. Hi gemma
    I just wanna know, Is this toffee sauce different or same or caramel?
    Or this is dulce de leche in Banoffee pie ice cream?
    What should I make for this banoffee ice cream – caramel sauce or dulce de leche?

  5. Oh my days!!! ???? I’m totally hooked! Was searching for milkshake recipes & found your website & omg I now want to make icecream too!!!! It’s gone midnight but I now can’t sleep lol ….. and it also helps you have a fabulous Irish accent …. thank you so much for these recipes ….. brilliant ???

    1. Hi Kerry,
      Thank you for your lovely comments. You have a great Irish name, guess there is some Irish in you too!
      It is great to have you with us, but you need your sleep too!!
      I do hope you enjoy trying the recipes, I am happy that you are with us in the UK,
      Gemma 🙂

  6. Hi Gemma! I’m new to your blog. I would like to tell you that I like your work very much and that everything you do, you are making it very easy and simple for us, that’s why I Thank you! 🙂

    1. Haha! Emily that depends on who knows it is in there 🙂
      It will last, well covered down for at least four weeks, at the right temperature, minus 18 degrees.
      good to have you with us,
      Gemma 🙂

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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