Banana Pudding Ice Cream
This Banana Pudding Ice Cream combines the nostalgic flavors of banana cream pie with vanilla wafers for a cold, creamy dessert that is sure to please everyone.
Ingredients
Ice Cream Base
- 2 cups heavy cream Use full-fat for the richest texture.
- 1 cup whole milk You can substitute with 2% if necessary.
- 1/2 cup granulated sugar Ensure it's fully dissolved in the mixture.
- 1 can sweetened condensed milk Store brands work well.
- 1 teaspoon vanilla extract Don't skimp on quality.
- 3 medium ripe bananas, mashed Should be soft with brown spots.
Add-ins
- 1 cup vanilla wafer crumbs Crush them in a zip-top bag for ease.
Instructions
Preparation
- Peel and mash the bananas until smooth.
- In a large bowl, whisk together heavy cream, whole milk, and sugar until the sugar is fully dissolved.
- Stir in sweetened condensed milk, vanilla extract, and mashed bananas until evenly combined.
- Cover the mixture and chill in the refrigerator for at least 2 hours.
Churning
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- In the last few minutes of churning, add the vanilla wafer crumbs so they fold in evenly.
Freezing
- Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
Notes
For extra creaminess, chill your mixing bowl and whisk before use. Store the ice cream in a shallow container for easier scooping. If the ice cream hardens too much, let it sit at room temperature for 5-10 minutes before scooping.