Rosie Makes: No-Churn Banana Ice Cream with Salted Caramel Sauce

No ice cream maker required – and just three ingredients! Plus a speedy salted caramel sauce.

This week has been hot hot hot and I had a serious craving for ice cream. I remembered seeing Nigella make some fab sounding no-churn ice cream on her last series, Nigellissima, with just four ingredients – cream, condensed milk, espresso and espresso liqueur. No fancy equipment, just an electric whisk! This is so easy to make and even easier to eat. You can flavour this base with anything you want – I fancied something fruity and had bananas to hand, and they worked really well. I’m already thinking up future flavour combinations… I paired my ice cream with a dangerously moreish and easy to make salted caramel sauce, no sugar thermometer necessary! To make the ice cream, you will need:

300 ml double cream (I used Elmlea)
175g condensed milk
3 bananas.

1) Measure the cream and condensed milk into the bowl of your mixer and whisk until stiff peaks form and you have a light, airy mixture.

2) This is now the base for whatever flavour ice cream you want! Mash the bananas to your desired consistency – I made mine fairly smooth and the flavours infused all through the velvety ice cream, with the odd chunk for variety.

Fold through the ice cream mixture and transfer to a receptacle for freezing.

Be sure to cover with plenty of cling film if you’re not using an airtight container, so it doesn’t get frosty on the top! Freeze for 6 hours or overnight.

To make the salted caramel sauce, you will need:

75g unsalted butter (I used Flora!)
50g soft light brown sugar
50g caster sugar
50g golden syrup
125ml double cream (I used Elmlea again)
1 tsp sea salt.

3) Measure out all your sugars (!) and butter into a small, heavy-bottom pan.

3) Melt them all together and simmer for 3 minutes, swirling the mixture occasionally.

Watch the magic happen…

4) Add the cream and half a teaspoon of sea salt, swirl again, stir and (carefully!) taste the mixture to see if it’s salty enough for your taste.

Add more salt if you think it needs it and let it cook for another minute on the stove, then pour into a jug ready for serving. As the sauce cools it will thicken.

When your ice cream is set, remove just a few minutes before you want to serve – it doesn’t freeze very hard and melts pretty speedily.

A little of this ice cream goes a long way as it’s so full-bodied and flavourful. Serve with the salted caramel sauce – it would be great with chocolate too!

What are you making this weekend? Have you made ice cream before?