It may be winter in Italy, but I am still visiting family in sunny Australia and obsessed with no churn ice cream. I have an ice cream maker in home. Actually, I have two. And they are both broken. They don’t churn or freeze anything anymore, which is what led me to this recipe.
Most of my ice creams are no churn ones. In that, I put then in the ice cream maker. They don’t freeze. I get grumpy and shove them in the freezer and they become an inedible block of ice.
Then I stumbled across a recipe by Nigella that actually encouraged no churning. The rest, as they say, is history… and an overripe banana that had been in the fridge for the better part of two weeks.
This no churn ice cream is ridiculously simple and beautifully creamy. You don’t have to mess around with custards and the sugar comes from the condensed milk, so you can pretend it’s healthier. Or if you want the real thing, you can use evaporated milk instead of condensed and cut out the sugar.
300ml double cream
150ml condensed milk
1 overripe banana (about 125g)
3 tablespoons amaretto or the liqueur of your choice
This is a really quick and simple recipe. Start by mashing your banana and adding your condensed milk. Next beat your cream in a separate bowl until thickened and fold in your banana mix and the amaretto.
Pour the whole lot into an airtight container and freeze overnight. Take your ice-cream out of the freezer 10 minutes before you want to serve it.
This is fantastic with a chocolate fudge sauce. In fact, I make my own banana split by adding fudge sauce, chopped peanuts and whipped cream. The banana is optional considering just how lusciously banana-y this ice cream is! Enjoy!