I spend a lot of time in this fantasy world, pondering different ways of making a favourite recipe without X, Y or Z. Truth be told some of my best getaways were spent in poorly equipped beautiful rentals where I’ve tinkered in the kitchen to my hearts content, creating a little magic along the way. And, when in a staycation location, I always stuff the car with some key bits of kit – a cast iron pan, a good knife (and a bread knife for all those local loaves of crispy sourdough), a microplane, my blender, good parmesan, rubber spatula, the list goes on. Much to the dismay of my family, these trips always call for a sacrifice of clothing for my utensil essentials in the boot of my mini (a story for another time).
No churn ice cream is one of those equipment light kitchen gifts – no ice cream maker required yet somehow still producing an almost soft serve texture (don’t ask me how, just trust me on this one). When at home, I make this using in my stand mixer to whip the cream, but that’s out of sheer laziness. A whisk is all you actually need for this little arm workout and the rest takes care of itself. The perfect solution for an everyday or holiday dessert sensation.
The condensed milk & cream base here deviates from the tradition churned custard ice cream version found in most of the books on my shelves. If you really want to make a simple version, simply add some vanilla extract and call it a day. This maple roasted banana version with a good slug of tahini thrown in just rocked my world and is officially my summer solution for over ripe bananas when I don’t want to make banana bread. I have also made a coffee version with cardamom and cinnamon (an ode to cold brew), pistachio with a good quality paste, maple roast pecan (with those nuts that I keep on hand on repeat for emergency), tahini with cacao nibs, peanut butter the list goes on.
Just make it and celebrate this alternative world of ice cream, no machine required (just don’t tell Nonna)
Note: I have made a complete dairy free version of this with coconut milk and condensed coconut milk. It was delicious but slightly grey in pallor and definitely not quite as creamy. In the testing process I also churned it which helped but defeated the purpose of the exercise, but did produce an excellent dairy free ice cream. Otherwise if you leave it out for a few minutes before scooping it works a treat.
No Churn Ice Cream of Dreams
- 4 bananas
- 2 tbsp maple syrup
- 500ml double (whipping) cream
- 1 can (280ml) condensed milk
- 1 tsp vanilla extract
- pinch of salt
- 80ml (1/3 cup) good tahini paste
Start by roasting the banana. You ideally want to do this a couple of hours before making the ice cream so that they are fully cooled before adding to the cream.
Preheat oven to 190C (375F)
Line a baking sheet with parchment and slice the bananas into rounds. Lay them in one layer on the tray and drizzle over the maple syrup. Stir them around to coat fully and pop in the oven for about 20 minutes until caramelised and soft. Remove from the oven and allow to cool.
When they are cool and you are ready to make the ice cream, mush the bananas with a fork, making sure you incorporate all the sticky maple pieces around the edges for extra deliciousness.
Whisk the cream until it forms soft peaks (careful not to over whip – a warning coming from someone who often takes their eye off the prize here). At home I do this in a stand mixer but it can easily be whipped in a bowl with a balloon whisk. Add the condensed milk and gently whip a little more until combined, followed by the vanilla, salt, tahini paste and finally fold through the mushed bananas with a rubber spatula.
Pour into a loaf tin (my receptacle of choice for visual and freezer space reasons only), tupperware or glass container. Basically anything you have with a little depth and fits easily into your freezer, cover and freeze for at least 5 hours or overnight.
This will be ready to scoop straight out of the freezer. I can’t wait for you to make this.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
