Description
This No-Churn Banana Pudding Ice Cream combines the creamy texture of classic banana pudding with the convenience of a no-churn frozen treat. Featuring mashed bananas, sweetened condensed milk, cream cheese, and crushed Nilla Wafers, it layers sweet flavors and crunch for a delightful dessert that requires no ice cream maker.
Ingredients
Scale
Banana Pudding Base
- 2 bananas (one mashed, one sliced with half slices cut into half moons)
- 14 ounces sweetened condensed milk
- 4 ounces cream cheese, softened to room temperature
- 2 teaspoons vanilla extract or vanilla bean paste or bourbon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
Mix-ins and Toppings
- 10 Nilla Wafers, crushed into rough crumbs
- 2 cups heavy cream
Instructions
- Prep the Ingredients: Mash one banana with a fork until it reaches a baby food or chunky puree consistency. Slice the other banana and cut half of the slices into half moons. Crush the Nilla Wafers using a kitchen spoon or rolling pin into rough crumbs.
- Make the Ice Cream Base: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat sweetened condensed milk, softened cream cheese, mashed banana, vanilla extract, sea salt, and nutmeg together until completely smooth with no cream cheese chunks, about four minutes.
- Whip the Cream: Switch to the whisk attachment on the stand mixer or use a hand mixer to beat the heavy cream until thickened and fluffy, approximately six minutes.
- Combine Mixtures: Gently fold the condensed milk mixture into the whipped cream, ensuring a smooth and airy consistency.
- Assemble the Ice Cream: Line the bottom of a freezer-safe container with half of the crushed cookie crumbs, then add a layer of circular banana slices on top.
- Layer and Swirl: Spoon and spread half of the ice cream mixture into the container, then add the banana half moons and remaining cookie crumbs. Gently swirl them into the mixture for texture.
- Finish and Freeze: Cover the container and freeze for a minimum of six hours for firm scoops. Four hours will yield a soft-serve texture, and freezing overnight or for eight hours ensures full firmness.
Notes
- Crushing the cookies to a mix of small crumbs and larger pieces creates a texture balance resembling traditional banana pudding.
- This ice cream can be stored in the freezer for up to six months, but texture may become icy after one month.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 28g
- Sodium: 130mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
