Banana Pudding Ice Cream
A rich, creamy, no-churn Banana Pudding Ice Cream loaded with fresh bananas and vanilla wafers. This versatile base is perfect for exploring 7 must-try recipe twists, from adding caramel swirls to peanut butter ribbons!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups heavy whipping cream cold
- 14 oz sweetened condensed milk 1 can
- 3.4 oz instant banana pudding mix 1 box
- 1 tsp pure vanilla extract
- 2 ripe bananas mashed or thinly sliced
- 1.5 cups vanilla wafers crushed
Instructions
Preparation Steps
- In a large mixing bowl, use an electric mixer to beat the heavy whipping cream until stiff peaks form.
- In a separate bowl, whisk together the sweetened condensed milk, instant banana pudding mix, and vanilla extract until smooth.
- Gently fold the whipped cream into the condensed milk mixture using a rubber spatula until no streaks remain.
- Fold in the mashed or sliced bananas and the crushed vanilla wafers.
- Pour the ice cream base into a 9x5-inch loaf pan or freezer-safe container. Smooth the top and garnish with additional vanilla wafers.
- Cover tightly and freeze for at least 8 hours, or overnight, until firm.
- Let sit at room temperature for 5-10 minutes before scooping. Serve and enjoy with your favorite recipe twists!
Notes
For best results, ensure the heavy whipping cream is very cold before beating. Freeze for at least 8 hours to achieve the perfect ice cream texture.