Banoffee Ice Cream (No-Churn)

INGREDIENTS

For the vanilla ice cream

500 gr./ 17.63 oz. heavy cream, cold
500 gr./ 17.63 oz. vegetable whipping cream, cold
1 14oz. (400ml) can sweetened condensed milk, cold
½ teaspoon salt
1 tablespoon vanilla extract
5 tablespoons vodka

For the Butterscotch

¼ cup butter
¾ cups dark brown sugar
½ heavy cream
½ tablespoon vanilla extract
1 tablespoon Scotch whiskey (optional)
¼ teaspoon salt

For banana compote

3 tablespoons unsalted butter
3 ripe bananas, chopped
2 tablespoons light brown sugar
¼ cup white rum
1 tablespoon vanilla extract

200 gr. digestive cookies
120 gr. semi-sweet chocolate, finely chopped

INSTRUCTIONS

The day or night before, place vegetable whipping cream and sweetened condensed milk in refrigerator.

To make the butterscotch

In a medium-size fry pan, melt the butter over medium heat. Add the brown sugar and stir to combine. Bring to a boil then reduce to a slow steady boil and continue cooking, stirring frequently for 3-4 minutes, until the mixture looks smooth.

Carefully add the heavy cream. Stir to combine then return to a low steady boil. Cook for another 4-5 minutes, stirring frequently. Add the vanilla, Scotch (if using) and sea salt. Stir to combine and set aside to cool.

To make the Banana Compote

Melt butter in a fry pan over medium heat; when it foams, add bananas and brown sugar. Stir, and cook until sugar has melted into butter, about 5 minutes.

Add white rum and continue to cook until fruit is deeply soft and all the alcohol has cooked off, an additional 5-7 minutes.  Let it cool to room temperature.

To make the vanilla ice cream

Beat vegetarian whipping cream and heavy cream, in a bowl using an electric mixer until stiff peaks form.  Add the salt, the vodka and the vanilla extract and bit to combine.  Add sweetened condensed milk and beat until the mixture becomes thick and well combined.

Continue by adding the chocolate flakes and the banana compote and beat to combine. Finally add the digestive biscuits and mix to combine.

To assemble the ice cream

Place 1/3 of the ice cream into a bowl with lid. Spoon 1/3 of Butterscotch sauce with a teaspoon over the ice cream leaving areas of ice cream uncovered.  Repeat the layering with another third of the vanilla ice cream and another third of salted caramel sauce. Repeat again and end with a final layer of salted caramel sauce and chocolate flakes. Take a skewer or knife and swirl it around the mixture in the bowl a few times.   Cover with the lid and freeze for at least 8 hours or overnight.