Banana Caramel Cookie Ice Cream

Directions

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!!

xo