No-Churn Banana Bourbon Ice Cream

0 Using a stand mixer with the whisk attachment (or a hand mixer), whip the heavy cream to soft peaks — it should hold its shape but still look smooth and slightly glossy. Set aside.
1 In a blender or food processor, combine the bananas, sweetened condensed milk, bourbon, vanilla extract, and salt. Blend until completely smooth and creamy.
2 Pour the banana mixture into the whipped cream bowl. Gently fold in the whipped cream using a spatula until fully incorporated — make sure not to overmix so the texture stays light and airy. Stir in the chopped walnuts until evenly distributed.
3 Pour the mixture into a freezer-safe container, smooth the top, and drizzle caramel sauce over it. You can swirl it slightly with a knife for a marbled effect if you like.Cover tightly and freeze for at least 8 hours or overnight until firm.