No Churn Banana Salted Caramel Ice Cream

by Ian Wickman


No Churn Banana Salted Caramel Ice Cream

Okay... I may be a no churn convert... This is the simplest way to make ice cream, hands down, and it's SO good! I couldn't help the banana salted caramel... it is the first day of summer after all! Enjoy a little extra goodness today!
Keyword Banana Salted Caramel Ice Cream, no churn ice cream
Prep Time 10 minutes
Cook Time 10 minutes
Freezing Time 2 hours
Total Time 3 hours
Author Ian Wickman


Banana Salted Caramel

  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 1/2 tsp vanilla
  • 1/2 tsp flaky sea salt (I used Maldon)
  • 3 each ripe bananas (I actually used one super ripe one from my freezer, and 2 ripe but fresher ones)

No Churn Ice Cream

  • 2 cups heavy whipping cream


Banana Salted Caramel

  • I'm not a candy making expert so I don't have temperatures here for you but in this case it isn't terribly important because we're going to be mixing it in to the ice cream so it's much more forgiving...
  • Heat a 10 inch sauté pan over medium heat. Add sugar to the pan and stir gently until sugar starts to melt.
  • Once the sugar starts to melt stop stirring and let the sugar melt completely, swirling every once in awhile to let it melt evenly and become a nice amber color, about 4 - 6 minutes.
  • NB: This next part can make quite a mess and/or get HOT (read burning hot) splatters if you just toss everything in, your pan is too small, and/or you're cooking too hot, so just proceed slowly and carefully!
  • Using a heat proof spatula slowly pour the cream into the melted sugar and stir until combined. This will bubble up quite a lot, which is why we have a big pan, lower heat, and are doing it slowly! If it gets too much you can reduce the heat more.
  • After the initial bubble up things should calm down pretty quickly, keep stirring and heating until the cream is evenly combined and everything is nice and smooth, about 2 - 3 minutes.
  • Remove caramel from heat and pour into a medium bowl. Add vanilla and salt, stir to combine.
  • Add bananas in pieces and stir to combine again. Let cool about 30 minutes, can refrigerate to get cooler.
  • Pour cooled banana caramel mixture into food processor (should be pretty liquidy, a sauce, if it's not let it warm to room temperature before proceeding). Process until bananas are all incorporated and smooth, about 2 minutes.

No Churn Ice Cream

  • Whip cream until stiff peaks (I used my KitchenAid).
  • Fold in banana caramel sauce until well combined.
  • Put into an airtight container and freeze at least 2 hours (will be approximately soft serve consistency). You can freeze the ice cream longer for a firmer consistency or enjoy softer!


So, longer version, I was planning on making ice cream sandwiches for my daughters today, for after their camps, since it's the first day of summer... Unfortunately my trusty (and 10+ year old) KitchenAid ice cream attachment was leaking blue goo... not good for anyone. Having read about no churn ice cream but not having tried them before and necessity being the mother of invention I quickly adapted plans! The results, I must say, are quite fantastic! No need to make the custard base and the texture is lovely, light and airy. This banana salted caramel ice cream is a new favorite, for the girls and I!

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