No-churn banana & speculoos ice cream

Name: No-churn banana & speculoos ice cream
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 10
Ingredients: 350 g flesh of 3-4 ripe bananas with blackened tops; 397 g can condensed milk; 2 tsp vanilla bean paste; 1 tsp fine salt; 1 tsp cinnamon; 600 ml tub Essential Double Cream; 12 Lotus Biscoff Biscuits, crushed or blitzed to a chunky crumb

Charmaine Katz used to frequent an ice cream shop called Anita’s in Sydney, and its gelato flavour banana and lotus has cult status among her friends. They’d send tubs of it to each other for celebrations and commiserations, knowing it would always bring joy This is her quick at-home version, with a hot Biscoff sauce. @char.maincourse

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Vegetarian

Serves10 (2 scoops each)
CourseDessert
Prepare20 mins
Cook5 mins
Total time25 mins
Plusfreezing time

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350g flesh of 3-4 ripe bananas with blackened tops
397g can condensed milk
2 tsp vanilla bean paste
1 tsp fine salt
⅛ x 1 tsp cinnamon
600ml tub Essential Double Cream
12 Lotus Biscoff Biscuits, crushed or blitzed to a chunky crumb

For the hot Biscoff sauce

200g Lotus Biscoff Smooth Spread
150ml tub Essential Double Cream
150ml whole milk
Sea salt flakes

In a food processor, blitz the peeled bananas until mostly smooth (some small lumps are OK). Pour in the condensed milk, vanilla, salt and cinnamon then blitz until well combined and mostly smooth.
In a separate bowl, whip the cream to medium peaks and season with a pinch more salt if you like. Add a spoon of whipped cream to the banana mixture, and vigorously mix in to help keep air in the remaining cream.
Carefully fold in the remaining whipped cream in 2 or 3 additions, then fold in three-quarters of the biscuits, as gently as possible so as not to knock any air out (this gives you the light texture in the finished ice cream). Transfer to a 2L freezerproof container, then scatter with the remaining crushed biscuits. Cover, then freeze for at least 5 hours, or ideally overnight.
For the Biscoff sauce, weigh the spread into a small saucepan. Over a low-medium heat, warm until melted, then whisk in the cream until thick and well combined. Gradually add up to 150ml milk and whisk until hot and as thick or runny as you like. Season with a generous pinch of sea salt flakes.
Remove the ice cream from the freezer 15 minutes before serving to let it soften a little. Scoop and serve in small bowls, drizzled with the hot Biscoff sauce and a sprinkle of sea salt flakes.