Ingredients
Banana Pudding Mixture
- 3.4 oz box instant banana pudding mix
- 1 ½ cups heavy cream
Whipped Cream Mixture
- 2 ½ cups heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 14 oz can sweetened condensed milk
Mix-ins and Toppings
- 1 cup mini vanilla wafers (or large crushed wafers)
- 1 cup ripe banana (diced)
Instructions
- Prepare Banana Pudding Mixture: In one medium bowl, combine the instant banana pudding mix with 1 ½ cups of heavy cream. Using a hand mixer, beat the ingredients until the mixture becomes thick and smooth, forming the base pudding layer.
- Whip the Cream: In a second medium bowl, add the remaining 2 ½ cups of heavy cream along with the vanilla extract and salt. Beat on high speed with a hand mixer until stiff peaks form, creating a light and fluffy whipped cream.
- Combine Condensed Milk with Whipped Cream: Pour the entire can of sweetened condensed milk into the whipped cream bowl. Gently fold the condensed milk into the whipped cream until fully incorporated, taking care not to deflate the whipped texture.
- Prepare Freezing Container & Pudding Piping Bag: Grab a 3-4 quart freezer-safe storage container for layering. Transfer the thick banana pudding mixture into a freezer bag and carefully cut off one corner to create a piping bag for easy application of the pudding layers.
- Layer Ice Cream Base and Pudding: Spoon about one-third of the whipped cream and condensed milk ice cream mixture into the container. Smooth it evenly. Pipe half of the banana pudding mixture over this layer in an even layer. Sprinkle half of the mini vanilla wafers and half of the diced banana chunks on top for texture and flavor.
- Repeat Layering: Add another one-third of the ice cream mixture over the banana and wafers layer. Gently tap the container to settle the mixture and fill any gaps. Pipe the remaining banana pudding mixture over this layer, then sprinkle with the remaining vanilla wafers and bananas. Finish by scooping the last one-third of the ice cream mixture on top, smoothing out and tapping gently to compact it evenly. Optionally, add a few extra vanilla wafers on top for garnish.
- Freeze: Cover the container tightly and freeze the assembled ice cream for at least 4 hours or until firm and scoopable before serving.
Notes
- For best texture, make sure the heavy cream is cold before whipping.
- This ice cream does not require an ice cream maker, making it perfect for a simple, no-churn recipe.
- You can substitute mini vanilla wafers with crushed regular vanilla wafers or even shortbread cookies for different textures.
- Use ripe but firm bananas to avoid overly mushy texture in the ice cream.
- Store the ice cream covered in the freezer to prevent ice crystals from forming.
- Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
