Banana Caramel Cookie Ice Cream

Hello my fellow bakers. How is everyone doing during this ongoing stressful time in all of our lives? I think 2020 has to be my toughest year to date, and I am sure most of you feel the same way.

Through all of the challenges I have had lately, I really needed to push myself to get back to doing what I truly love…baking and creating new recipes. With the temperatures here in Florida at almost 100 degrees every day, I was sure that ice cream was going to be my next creation.

Partnering with my favorite extract company, Nielsen Massey, I wanted to create something super delicious where I could highlight their fabulous pure vanilla extract.

After staring at some bananas for a few days while I tried to figure out what to do with them, they became too ripe to eat…that was my inspiration right there 🙂

My newest ice cream creation is sooo easy to make, no churn, takes hardly any time, and your family will flip over it. It was so good that I had to immediately give it all away because the first two days of creating and testing it, I ate about 6 cups all by myself 🙂

I hope you love this fabulous ice cream as much as I loved creating and eating it 🙂

Sending you all lots of love. Please stay safe and healthy!


Make sure you get your bananas several days before making this recipe so they are very ripe! The riper they are, the sweeter they are.

6 simple ingredients is all you need to make the best ice cream you have ever tasted 😉

Whip the cream to nice stiff peaks!

I love this spatula from William Sonoma 🙂

I’m going to be doing a giveaway for some Nielsen Massey Vanilla so stay tuned!!

After you’ve added the condensed milk, mashed bananas and vanilla to the whipped cream, fold in the crushed cookies.

Layer half of the ice cream base with the swirled caramel. Top with the rest of the ice cream base.

Swirl the remaining caramel on top of the remaining ice cream.

Now try not to eat it all before it freezes overnight 🙂


I mean come on….how good does this look?

Always remember…dessert first 🙂

Banana Caramel Cookie Ice Cream

Makes: About a quart of ice cream Prep time: 20 minutes Freeze time: at least 8 hours or overnight


5 very ripe, medium bananas

1, 14 ounce can of condensed milk

1 and 1/2 teaspoons Nielsen Massey Vanilla

2 and 1/4 cups Organic Valley Heavy Cream

pinch of salt

1, 7.25 ounce package of Pepperidge Farm Chessman Butter Cookies

1/4 cup caramel jarred caramel sauce, ( I used Reeses)


Chill your mixing bowl and whisk in the freezer while you gather all of your ingredients.

Mash your bananas in a medium bowl with a potato masher and set aside.

Add in the condensed milk, vanilla and pinch of salt. Mix until combined.

Whisk your heavy cream until stiff peaks form.

With your spatula, fold in the banana mixture.

Chop your cookies into smaller pieces and fold into the whipped cream mixture.

Using a loaf pan, pour half of the mixture into the pan.

Swirl half of the caramel over the top.

Pour enough ice cream mixture until its almost up to the top.

Swirl the remaining caramel on top.

Wrap with plastic wrap and freeze overnight.

I had some leftover ice cream, so I used a smaller plastic container for that and added in more caramel to that.

Let the ice cream sit out for a few minutes before scooping it into a bowl.

Drizzle some extra caramel on top.

If you have any leftover, wrap the loaf pan again with new plastic wrap and heavy duty aluminum foil over that to make sure no freezer burn sets in.

Store it in the freezer for up to a month.

Let me know how you love it!!



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