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No-Churn Banana Pudding Ice Cream combines heavy cream and sweetened condensed milk with mashed bananas, vanilla cookies, and other flavors to create a cool and creamy dessert.
Super Easy No-Churn Banana Pudding Ice Cream
No-Churn Banana Pudding Ice Cream is two favorite desserts in one: banana pudding served as an easy no-churn ice cream.
If you’ve never made no-churn ice cream before, you’re going to be thrilled to learn how quick, easy and delicious it is! Simply combine heavy cream that’s whipped to stiff peaks, then mix in sweetened condensed milk. Pour into a loaf pan or other ice cream container and freeze until firm.
For today’s banana pudding version, we added both vanilla and banana extracts to the sweetened condensed milk before mixing it with the whipped cream. Then we stirred in swirls of mashed bananas sweetened with brown sugar, ground cinnamon, and a pinch of salt, as well as more chunks of ripe banana, and some crushed Nilla Wafers.
Once the ice cream is frozen to a firm consistency, simply scoop it up for serving.
Key Ingredients & Substitutions
- Heavy Cream – This is cream with at least 36% milk fat content. Whipping cream can be used if you can’t find heavy cream.
- Sweetened Condensed Milk
- Ripe Bananas – Bananas with brown spots are the sweetest and perfect for this recipe.
- Extracts – We used both vanilla extract and banana extract in this recipe. (See product recommendation below.)
- Salt – Kosher salt or sea salt.
- Ground Cinnamon
- Light Brown Sugar
- Nilla Wafers
Product Recommendation
This small-batch banana extract by Halo Pantry is fantastic! It has a delicious, natural banana flavor that really enhances the flavor of our ice cream.
It can also be used in other recipes including banana bread, banana muffins, and cakes.
Tips & Tricks
- Adding a touch of salt to any sweet dessert – especially a rich and creamy one – will help and balance the sweetness.
- Anytime your bananas become overripe, just freeze them in their skin. (No need to peel them!) When needed for recipes such as today’s ice cream or banana bread, just thaw for about 5 minutes, then trim the frozen skin off with a paring knife and slice or mash as needed for your recipe.
- We freeze our homemade ice cream in a loaf pan but this ice cream container with lid is another good option.
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No-Churn Banana Pudding Ice Cream
No-Churn Banana Pudding Ice Cream combines heavy cream and sweetened condensed milk with mashed bananas, vanilla cookies, and other flavors to create a cool and creamy dessert.
Ingredients
2 cups heavy cream
1 can sweetened condensed milk
1 teaspoon banana extract
1 teaspoon vanilla extract
3 large ripe bananas, divided
Pinch of table salt
1/4 teaspoon ground cinnamon
2 tablespoons brown sugar
30 Nilla Wafers, divided
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment (or a hand mixer and large bowl), beat cream to stiff peaks. Set aside.
- In a medium bowl, mix sweetened condensed milk with both banana and vanilla extracts. Pour into the bowl of whipped cream and mix until well blended.
- In a small bowl, mash two bananas with a fork. Stir in salt, cinnamon, and brown sugar.
- Slice the third into bite-size chunks.
- Place 30 Nilla Wafers in a quart zipper bag and break into pieces using the bottom of a saucepan. (Do not overly crush – you still want to see pieces of the cookies.)
- Swirl two thirds of the Nilla Wafers into the bowl with the mashed banana mixture. Add the chunks of banana and stir again to combine. Add to the sweetened whipped cream mixture and evenly mix throughout the ice cream.
- Pour the ice cream into a loaf pan or ice cream container, then top with the remaining Nilla wafer pieces for a garnish.
- Freeze until solid, about six hours or longer.
- Scoop and serve in parfait glasses.
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Frequently Asked Questions
- Can I make No-Churn Banana Pudding Ice Cream ahead of time? Yes, this ice cream must be made ahead of time and frozen to firm up before serving.
- How do I store leftovers? Cover and store in the freezer for up to two weeks.
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