Homemade Banana Caramel Ice Cream

Prep time: 20 mins | Freeze time: 6+ hours | Yields: 1.5 Quarts

Component	Ingredients
The Base	2 cups heavy whipping cream (cold), 1 can (14 oz) sweetened condensed milk, 1 tsp vanilla extract
The Fruit	2 ripe bananas (mashed), 1 fresh banana (sliced for topping)
The Swirl	1/2 cup caramel sauce (store-bought or homemade)
The Crunch	1/4 cup toasted coconut flakes or crushed vanilla wafers, fresh mint for garnish

Prep the Bananas: In a small bowl, mash two very ripe bananas until smooth. If you like a little texture, leave a few small chunks.
Whip the Cream: In a large chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to over-beat it into butter!
Fold it Together: Gently fold the sweetened condensed milk, vanilla extract, and mashed bananas into the whipped cream. Use a spatula and a “folding” motion to keep the mixture light and airy.
The Caramel Swirl: Pour half of the mixture into a loaf pan or freezer-safe container. Drizzle half of the caramel sauce over it. Add the remaining ice cream mixture, then drizzle the rest of the caramel. Use a knife to lightly swirl the caramel through the cream.
Top & Freeze: Sprinkle the toasted coconut (or wafer bits) and fresh banana slices on top. Cover tightly with plastic wrap or a lid.
The Wait: Freeze for at least 6 hours, though overnight is best for the perfect scoopable consistency.

Ripe is Better: Use bananas with brown spots; they have a higher sugar content and a much stronger “banana” punch.
Prevent Browning: If you are worried about the banana slices on top turning brown, toss them in a little bit of lemon juice before placing them on the ice cream.
Temper before Serving: Since homemade ice cream doesn’t have softeners, let the container sit on the counter for about 5 minutes before scooping.