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–+ servings
two sugar cones in glass bowl with two scoops of ice cream on right cone and one scoop of ice cream on left cone, antique ice cream scoop beside, more sugar cones behind, and vanilla wafers around

No Churn Banana Pudding Ice Cream

The classic dessert we all know and love...now made into a deliciously simple ice cream! This No Churn Banana Pudding Ice Cream is quick to make, perfectly sweet, and tastes even BETTER than the original dessert...especially after a hot day!
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Freezing Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8 servings
Calories: 431kcal

Ingredients

  • 2 cups heavy cream cold
  • 1⅓ cups condensed milk
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 2 whole bananas chopped
  • 1 cup vanilla wafers broken

Instructions

  • In a large bowl, beat cream to stiff peaks.
  • Fold in condensed milk, vanilla, and salt.
  • Fold in bananas and vanilla wafers.
  • Pour into a metal sheet pan and cover.
  • Freeze until firm enough to scoop, about 4-6 hours.

Notes

  • 1 1/3 cups condensed milk is equal to a single 14-oz can.
  • Do not OVER whip the cream! Stiff peaks is when you quickly lift up the beaters and see a peak. There should just be a slight curve at the tip.
  • Be careful to not over-fold the ice cream base. You don't want to deflate the whipped cream!
  • Use a metal pan to help freeze the ice cream quickly.

Nutrition

Serving: 0.5cup | Calories: 431kcal | Carbohydrates: 40g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 141mg | Potassium: 259mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1011IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 1mg