Banana Toffee Ice Cream

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Serves: 6-8


3 large ripe bananas
juice of 1 lemon
1 can (10 oz.) sweetened condensed milk
1 1/3 cups whipping (35%) cream
2 packages (4 oz. each) toffee, chopped into 1/4 inch squares


1. In a food processor or blender, puree bananas until smooth. Add lemon juice and sweetened condensed milk. Process until combined.
2. Transfer to a clean large bowl. Stir in cream. Cover and refrigerate until completely cold or overnight.
3. Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions. Add toffee in the last 5 minutes of freezing and let machine stir in.
Variation: add 1/4 cup chocolate chips in addition to the toffee

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