No-Churn Banana Pudding Ice Cream (Printable Version)
# What You'll Need:
→ Ice Cream Base
01 -
480 ml heavy cream, cold
02 -
60 ml whole milk
03 -
397 g sweetened condensed milk
04 -
50 g granulated sugar
05 -
5 ml vanilla extract
06 -
30 g instant banana pudding mix (dry powder)
07 -
1 g ground cinnamon
→ Add-Ins
08 -
2 ripe bananas, thinly sliced
09 -
100 g vanilla wafer cookies, roughly crushed
→ Topping
10 -
Additional banana slices
11 -
Additional vanilla wafer cookie pieces
# Step-by-Step Directions:
01 -
Place cold heavy cream and vanilla extract in a stainless steel or glass bowl. Beat using a stand mixer or hand mixer on medium-high speed until stiff peaks form.
02 -
In a separate bowl, whisk together sweetened condensed milk, whole milk, and granulated sugar until mixture is smooth and sugar has fully dissolved.
03 -
Add instant banana pudding mix and ground cinnamon to the sweetened milk mixture. Gently fold this mixture into the whipped cream until fully combined, ensuring the texture remains light and airy.
04 -
Carefully fold in sliced bananas and crushed vanilla wafer cookies, distributing evenly throughout the mixture without deflating the base.
05 -
Pour the mixture into a freezer-safe container. Scatter additional banana slices and wafer pieces over the top.
06 -
Cover container with plastic wrap pressed directly onto ice cream to prevent crystallization, then seal with lid. Freeze for at least 6 hours or until firm.
07 -
Allow ice cream to rest at room temperature for 5 minutes to soften slightly before scooping and serving.
# Helpful Notes:
01 -
For optimal texture, use fully chilled cream and avoid plastic bowls for whipping.
02 -
Pressing plastic wrap onto the surface prevents ice crystals from forming.
03 -
Store for up to 2 weeks tightly sealed in the freezer.