1/2cupdigestive biscuit (or graham cracker or other biscuit) pieces (4 digestive biscuits broken into a mixture of chunks and crumbs)60 g
1/2cupready made toffee or caramel sauce
Instructions
With an electric mixer, beat the cold heavy (whipping) cream, vanilla, and pinch of salt until stiff peaks form. Remove the bowl from the stand and fold in the sweetened condensed milk and mashed bananas gently.
Layer half this ice cream mixture into a 9x5 inch loaf pan. Drizzle half the toffee sauce, and sprinkle half the biscuit crumbs, then use a dull butter knife to swirl the mix-ins evenly into the ice cream.
Top with the remaining half of the ice cream, then drizzle on the remaining toffee sauce and biscuit crumbs. Press them gently into the ice cream so they stick well. Cover the pan with plastic wrap, then with foil, and place in the freezer for at least 6 hours or overnight.
Before serving, you can top with fresh sliced bananas if desired and some more toffee sauce. Enjoy!
Video
Notes
Ingredient Notes:
Heavy cream — use it cold, straight from the fridge. Whipped to stiff peaks, it's what gives this ice cream its texture without a machine.
Sweetened condensed milk — sweetens the base and keeps it scoopable straight from the freezer instead of freezing rock-hard.
Bananas — use ripe bananas for the best banana flavor.
Digestive biscuits — break into a mix of chunks and crumbs, not all one size. Graham crackers work as a substitute.
Toffee/caramel sauce — store-bought keeps this quick, but your own stovetop toffee (from the Banoffee Pie/Cups recipes) or a salted caramel sauce work too.
Recipe Tips:
Cold cream (and a chilled bowl, if needed) whips faster and holds more volume — key to a soft, scoopable texture.
Fold, don't stir, once you add the condensed milk and banana — stirring deflates the whipped cream and gives you a denser, icier result.
Don't over-swirl the toffee — distinct layers give you a better mouthful than mixing it in completely.
Storing Leftovers: Store tightly covered — first with plastic wrap, then a layer of aluminum foil — toward the back of the freezer, for up to 2 weeks.
