As some of you may recall from my Banoffee Pie back in January, it’s my absolute FAVORITE dessert! I love my cupcakes and I enjoy a good creme brulee, but put a Banoffee Pie in front of me and I’m not likely to share any of it… it’s all mine ya hear? I decided to experiment with this beloved dessert of mine and give it a summer twist: Ice Cream. Yup, that’s right, Banoffee Pie Ice Cream, and it might just be better than the pie itself! Crazy I know… but this is some seriously awesome stuff!
In case you’re wondering what Banoffee Pie is to begin with, it’s okay, most people have never even heard of this English dessert. Banoffee come from it’s two main ingredients, banana and toffee, then you add graham crackers and chocolate and whipped cream and we’re talking about something absolutely heavenly! Are you guys getting how much I love my Banoffee Pie yet? Did I mention that I caramelized the bananas in this ice cream? Yup, they’re pure bliss, just sayin’!
So I’ve already told you what the best part about this ice cream is, the flavor, but the second best thing is that there’s no churning or shaking or weird equipment involved. See, why would you want to go out for ice cream when you can make your own right at home?
Steps
In a large bowl or stand mixer, whip heavy cream until stiff peaks form.
Fold in sweetened condensed milk.
Slice up bananas and add to a skillet with a little butter and the brown sugar. Stir them around over medium heat for about 3-4 minutes.
Add graham crackers to a food processor or blender and pulse until they're just fine crumbs.
Stir graham crackers crumbs and Heath Pieces into whipped cream mix.
Stir in caramelized bananas.
Pour into two quart sized containers and evenly swirl in hot fudge and caramel sauce.
Place in the freezer to chill for at least 6 hours before serving.
