Banana Pudding Ice Cream
This banana pudding ice cream is a no-churn dessert layered with bananas, cookies, and cozy spice for a creamy, dreamy twist on a classic favorite.
Servings: 8 servings
Calories: 500
Equipment
- Stand mixer or Hand Mixer
Ingredients
- 2 cups heavy cream
- 2 Tablespoons brown sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
- 2-3 bananas sliced
- 12 Chessman Butter Cookies or Nilla Wafers, broken into small pieces
- ⅔ cup Philadelphia No Bake Original Cheesecake Filling optional
Instructions
- Line a loaf pan with aluminum foil and set aside.
- To the bowl of a stand mixture, or a large bowl, add heavy cream, brown sugar, cinnamon, nutmeg, and salt. Mix until cream is whipped fully and forms stiff peaks (2-5 minutes).
- In a separate large bowl, whisk together sweetened condensed milk and vanilla extract.
- Fold the whipped cream into the condensed milk mixture until no streaks of color are present.
- Pour ⅓ of the mixture into the foil lined pan.
- Sprinkle with about ⅓ of banana slices, cookie pieces, and cheesecake dollops if using.
- Repeat to use all ingredients.
- Cover with plastic wrap and freeze 6-8 hours or overnight. Enjoy!
Notes
- Store banana pudding ice cream in an airtight container in the freezer for 2 weeks.
Nutrition
Calories: 500 | Carbohydrates: 53g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 84mg | Sodium: 192mg | Potassium: 353mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1027IU | Vitamin C: 4mg | Calcium: 187mg | Iron: 0.3mg