Banana Pudding Ice Cream

banana pudding ice cream
Banana Pudding Ice Cream
Makes 12 to 15 servings
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  1. 2 cups heavy whipping cream
  2. 2 (14-ounce) cans sweetened condensed milk
  3. 1 (5.1-ounce) box instant vanilla-flavored pudding mix
  4. 1 quart half-and-half
  5. 6 ripe bananas, peeled
  6. 1 tablespoon fresh lemon juice
  7. 4 cups crushed vanilla wafers
  8. Garnish: vanilla wafers
  1. In a large bowl, beat cream at medium-high speed with a mixer until soft peaks form. Add condensed milk and pudding mix, beating until stiff peaks form. Add half-and-half, beating until combined.
  2. In a medium bowl, mash bananas until almost smooth; stir in lemon juice. Add banana mixture to cream mixture, stirring to combine.
  3. Pour mixture into container of an electric ice cream freezer, and freeze according to manufacturer’s instructions. Stir in crushed vanilla wafers. Ice cream will be soft. If a firmer texture is desired, transfer ice cream to an airtight container, and freeze for 2 hours or until firm. Garnish with vanilla wafers, if desired.
Paula Deen Magazine