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.
- Prep Time: 30 minutes plus time to freeze
- Total Time: 30 minutes plus time to freeze
- Yield: 10 servings 1x
- Category: dessert, ice cream
- Method: stir, whip
- Cuisine: American
Ingredients
Scale
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.
Find it online: https://www.afamilyfeast.com/no-churn-banana-pudding-ice-cream/
