Banana, Biscoff & Coconut No Churn Ice Cream - The Baking Explorer

Banana, Biscoff & Coconut No Churn Ice Cream

Delicious magazine is the last of three magazine subscriptions I’ve received from Magazine.co.uk. It’s packed full of a huge variety of recipes, from cheese toasties to fish pie, and rhubarb tarts to curries. I really was drooling when flicking through it! I think I am becoming a bit of a foodie magazine addict. I absolutely love it when they arrive and I’ve made so many recipes, both sweet and savoury, out the magazines I’ve received so far (the other two I have subscriptions for are Olive and Veggie).

Jump straight to the recipe!

I chose to make this Banana, Biscoff & Coconut No Churn Ice Cream as the weather has been warm and sunny recently, so I thought it would be the perfect refresher. It’s also a bit healthier than regular ice cream which is full of double cream, sugar and egg yolks. This Banana, Biscoff & Coconut No Churn Ice Cream is simply made with bananas, coconut, some condensed milk and Lotus biscuits. It’s so easy to make, and you cam knock up a batch in no time, freeze it overnight, and the next day you’ll have a tasty treat waiting for you. It’s great for kids, and the caramel sauce adds extra indulgence for grown ups too!

To make the ice cream I mixed the mashed up bananas, coconut milk, coconut cream and condensed milk with an electric hand mixer until frothy.

I then broke up Lotus biscuits (or you could also use gingernuts if you can’t find them) and stirred them into the banana mixture.

I poured the mixture into a 3 litre tub and put it in the freezer, I left it in there overnight to set.

For the brandy caramel sauce, I put light brown sugar, brandy, butter and double cream into a pan. I heated it gently until it all melted together, then I brought it to a simmer and let it bubble for 10 minutes, stirring all the time. I put it into a jug for easy pouring. The sauce thickened up a lot when I left overnight in the fridge, but you can warm it up again and make it more runny by heating it gently in a pan.

The next day I scooped out some of the Banana, Biscoff & Coconut No Churn Ice Cream, drizzled on some sauce, and added a sprinkle of toasted coconut flakes. I thought the Banana, Biscoff & Coconut No Churn Ice Cream looked amazing with the biscuit pieces running through it! Despite no added sugar, the ice cream is as sweet as you’d expect from regular ice cream and the banana and coconut flavours come through strongly. The brandy caramel sauce is to die for – just give me a bowl of that and a spoon! I loved the extra crunch of the toasted coconut flakes on top too, definitely a must for the true package.


Banana & Coconut No Churn Ice Cream

Ingredients

For the ice cream

  • 4 Bananas mashed
  • 400 ml Coconut milk
  • 160 ml Coconut cream
  • 397 g Condensed milk
  • 150 g Lotus biscuits

For the brandy sauce

  • 225 g Light brown sugar
  • 50 ml Brandy
  • 100 g Butter
  • 250 ml Double cream

For decoration

  • A handful of Toasted coconut flakes

Instructions

  1. To make the ice cream mix the bananas, coconut milk, coconut cream and condensed milk with an electric hand mixer until frothy
  2. Break up the  Lotus biscuits (or you could also use ginger nuts if you can't find them) and stir them into the banana mixture

  3. Pour the mixture into a 3 litre tub and put it in the freezer overnight or for at least 4 hours
  4. For the brandy caramel sauce, put the light brown sugar, brandy, butter and double cream into a pan. Heat it gently until it all melts together, then bring it to a simmer and let it bubble for 10 minutes, stirring all the time. Put it into a jug for easy pouring. The sauce will thicken up a lot when left in the fridge, but you can warm it up again and make it more runny by heating it gently in a pan
  5. Scoop the ice cream into a bowl, drizzle over the sauce and sprinkle some toasted coconut flakes on top to serve

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