No-Churn Banana Bread & Caramel Ice Cream

Makes: 1 loaf pan of ice cream
Prep: 15 minutes + freezing time

Ingredients

• 2 cups heavy whipping cream, cold

• 1 (14 oz) can sweetened condensed milk

• 2–3 tbsp vanilla bean syrup

• ¼ tsp salt

• 1½–2 cups banana bread, cut into bite-sized chunks

• ¼ cup caramel sauce, plus more for drizzling

• Optional: extra banana bread crumbs for topping

Instructions

1. Whip the cream:
   Add cold heavy cream to a large bowl. Using a hand or stand mixer, whip until stiff peaks form.

2. Make the base:
   In a separate bowl, whisk together the sweetened condensed milk, vanilla bean syrup, and salt.

3. Combine:
   Gently fold the condensed milk mixture into the whipped cream until smooth and fluffy. Don’t overmix.

4. Add the banana bread:
   Fold in about 1½ cups of banana bread chunks, reserving some for layering.

5. Layer:
   Spread half of the ice cream mixture into a loaf pan. Add a layer of banana bread pieces and drizzle with caramel. Add the remaining ice cream mixture.

6. Swirl:
   Top with the remaining banana bread, generous caramel drizzle, and a few swirls of caramel throughout using a knife.

7. Freeze:
   Cover tightly and freeze for at least 6 hours, preferably overnight.

8. Serve:
   Let sit at room temperature for 5–10 minutes before scooping. Finish with an extra drizzle of caramel and banana bread crumbs. 🍌🤎