No-Churn Banana Pudding Ice Cream

Course: Dessert

Cuisine: American, Soul Food

Diet: Vegetarian

Prep Time: 15

Freeze Time: 6

Total Time: 6 15

Servings: servings

Calories: 475kcal

Author: Jazzmine Woodard

Creamy ice cream that tastes like old-fashioned banana pudding with notes of fresh bananas, vanilla, cream cheese, and spice

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Equipment

2 mixing bowls
1 cutting board
1 knife
1 silicone spatula or kitchen spoon
1 stand mixer or hand mixer, blender or food processor
1 freezer safe container
1 ice cream scoop

Ingredients

2 bananas
10 Nilla Wafers
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
2 cups heavy cream

Instructions

Prep the Ingredients: Use fork to mash one banana into a baby food or chunky puree consistency. Slice the other banana then cut half the slices into half moons. Use a kitchen spoon or rolling pin to crush the cookies into rough crumbs.
2 bananas, 10 Nilla Wafers
Make the Ice Cream Base: Using stand mixer with paddle attachment fitted or hand mixer, beat sweetened condensed milk, cream cheese, mashed banana, vanilla extract, salt, and nutmeg together until smooth (about four minutes). There should be no chunks of cream cheese left.
14 ounces sweetened condensed milk, 4 ounces cream cheese, 2 teaspoons vanilla extract, ½ teaspoon fine sea salt, ¼ teaspoon ground nutmeg
Using stand mixer with whisk attachment fitted or hand mixer, beat heavy cream until thickened and fluffy (about six minutes). Gently fold the condensed milk mixture into the whipped cream.
2 cups heavy cream
Assemble the Ice Cream: Line bottom of freezer-safe container with half of the cookie crumbs then top them with the circular banana slices.
Spoon and spread ice cream mixture into the pan then add the banana half moons and remaining cookie crumbs and gently swirl them in just a bit.
Finish and Freeze: Cover and transfer to freezer to set for at least six hours. Four hours produces soft-serve consistency, after six hours you can get pretty firm scoops, and eight hours/overnight is fully frozen.

Notes

Preparation

You can crush or crumble the cookies to your desired size. Smaller pieces make for easier scooping but bigger pieces are truer to the typical banana pudding texture. I like to do a mixture of both sizes and reserve the bigger pieces for the bottom of the ice cream container.

Storage

This ice cream keeps in the freezer for up to six months, though the texture may become more icy after about one month.

Nutrition