No Churn Banana Pudding Ice Cream
Prep Time: 15 minutes mins
Freezing Time 6 hours hrs
Total Time: 6 hours hrs 15 minutes mins
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!
2 cups heavy cream cold 1⅓ cups condensed milk 1 teaspoon vanilla 1 pinch salt 2 whole bananas chopped 1 cup vanilla wafers broken
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.
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.
Serving: 0.5 cup Calories: 431 kcal Carbohydrates: 40 g Protein: 6 g Fat: 28 g Saturated Fat: 17 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 7 g Trans Fat: 1 g Cholesterol: 85 mg Sodium: 141 mg Potassium: 259 mg Fiber: 1 g Sugar: 34 g Vitamin A: 1011 IU Vitamin C: 2 mg Calcium: 184 mg Iron: 1 mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.