Yield: 8 Quarts, 1/2 Gallon
Banana Pudding Ice Cream
This rich and creamy banana pudding ice cream is loaded with vanilla wafers, sliced fresh bananas and cinnamon for the perfect homemade dessert for summer!
Ingredients
- 2 cups cold heavy cream
- 1 teaspoon vanilla extract
- 1 (14 oz) can can sweetened condensed milk
- 1 ½ cup cold whole milk
- ½ cup granulated sugar
- ¼ cup banana pudding, a little less than a 3.4 oz package
- 1 teaspoon cinnamon, optional
- 1 cup banana slices
- 1 cup crushed vanilla wafers
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Instructions
- Start by adding the cold heavy cream and vanilla to a stand mixer bowl with the whisk attachment (or with a hand mixer). Beat the heavy cream on medium-high speed for 3 minutes, until stiff peaks form.
- While the heavy cream is whipping, in a separate bowl, whisk the sweetened condensed milk, whole milk and sugar together. Once the heavy cream is stiff, add the milk mixture and stir until just combined.
- Add in the banana pudding and the cinnamon and return to mixer. Whip with whisk for 1 minute, it will thicken up! Fold in the banana slices and vanilla wafers.
- Pour the ice cream mixture into an 8 cup ice cream container. Top with additional banana slices and vanilla wafers, if desired. Cover with a lid or tin foil and freeze for 4 hours or until frozen through.
- To serve, remove from the freezer and let set at room temperature for 10 minutes. Then scoop and serve!
Notes
Store: Transfer your banana ice cream in a freezer-friendly container for up to just 2 weeks. This is because homemade ice cream doesn’t last as long as commercial ice cream, but don’t worry… It’s so good, it won’t last that long!
Swap the Cookies: Swap the wafers for sugar cookies, spice cookies, graham crackers, or any similar wafer cookie you would prefer!
Prevent Crystallization: Place a sheet of plastic wrap over the container and press it on top of the ice cream before adding the lid. This will prevent ice crystals from forming on top.
More Add-Ins: Add 1/2 cup chocolate chips, shredded coconut, or chopped macadamias into the mixture before freezing for even more flavor and texture.
Go for Stainless Steel: Avoid plastic bowls for beating the heavy cream in. It won’t whip well. Stick to stainless steel bowls, or a glass bowl, for best results.
Peanut Butter: Stir in 1/2 a cup of peanut butter, or swirl it in to the ice cream before freezing, for peanut butter banana ice cream!
Nutrition
Serving: 1 serving, Calories: 522kcal, Carbohydrates: 59g, Protein: 8g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 90mg, Sodium: 164mg, Potassium: 390mg, Fiber: 1g, Sugar: 51g, Vitamin A: 1094IU, Vitamin C: 3mg, Calcium: 240mg, Iron: 0.2mg