Go Back
4.8 from 5 votes
No Machine Banoffee Ice Cream - so easy to make this delicious Homemade Summer treat.
Banoffee Pie Ice Cream (No Machine)
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.

Course: Dessert
Cuisine: American
Servings: 2 pints
Author: Gemma Stafford
  • 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
  1. Place sweetened condensed milk in the fridge to keep cold.
  2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  3. Turn down the speed a little and pour the condensed milkinto the whipped cream. (Stir in vanilla extract now if desired).
  4. Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  5. 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.
  6. Transfer your ice cream to a large resealable container and freeze at least 6 hours or overnight before scooping and serving.