Did you guys read that title?
I know, I’m freaking out too because this ice-cream is so crazy amazing I bet you won’t believe me when I tell you how simple it is to make! But before we get into that…
I have to tell you guys about the Cherry Blossom Festival that happened over the weekend, here in DC! Stephen and I went in both days to see the blossoms (although Saturday we mostly stayed around the Capitol which was actually pretty scary once we heard that the shooting happened right when we were there) and Sunday we drove in at 6:20 so that I could take my “Cherry Blossoms photos”! Seriously, there is no prettier time to be in DC! If you haven’t been, put it on your bucket list, now!
Ok, rant over. Back to this delicious no-churn ice-cream! So I basically went all out for this, so if you are looking for a healthy ice-cream recipe, check back in a month or so, I’ve got your back! But for now, this is pretty much the sum of all my ice cream fantasies! It has a banana and vanilla infused base, mixed in with fresh banana chunks, salted caramel, and creamy dark chocolate. I know, it’s insane.
And, like I said earlier, the best part is how crazy simple this is to make. No fancy machinery required!
Simply whip up some heavy cream, beat in the sweetened-condensed milk, fold in the banana puree, drizzle with salted caramel and melted chocolate, freeze for 5-6 hours and you are good to go! Now you can use store-bought salted caramel (I won’t judge) but if you want to make your own, I’ve got a dang good recipe (with step-by-step photos) that I have made countless time and it is always a hit.
- 2 cups Heavy Whipping Cream
- 1 tbs. vanilla
- 1 14 oz. can sweetened condensed milk
- 3 bananas
- 4 oz. dark chocolate pieces (I used Ghirardelli)
- 2 tbs. coconut oil
- 4 tbs. Salted Caramel Sauce
- In a large bowl, whip the heavy cream until stiff peaks form
- In another bowl, whisk together the sweetened condensed milk and vanilla.
- Slowly mix in the vanilla mixture into the heavy cream.
- In a food processor, puree 2 bananas until creamy.
- Fold the bananas into the cream mixture.
- Add the chocolate and coconut oil to a heat-proof bowl. Add ¼ cup of water to a small saucepan and place the bowl on top, forming a double-boiler. Melt the chocolate until almost all of the pieces have completely melted. Remove from the heat and whisk until completely smooth.
- Warm the salted caramel sauce.
- Chop the banana into small, bite-sized pieces.
- To a loaf pan, or an ice cream container, add a ½ inch layer of the cream mixture.
- Using a spoon, drizzle with the melted chocolate and salted caramel and sprinkle in about ¼ of the chopped banana.
- Add another layer of the cream and again top with the chocolate, banana and salted caramel.
- Repeat until the container is full.