Creamy, delightful and amazingly easy this No Churn Banana Ice Cream is the perfect treat for banana lovers. Chunks of banana and vanilla wafers make up this tasty treat.
Ice cream is like a super food in our house. Everyone loves it. Mainly my husband who will probably eat a gallon of ice cream in just a couple days.
Now I’m not opposed to ice cream but I’m not the plain vanilla person, you can see some of my favorites with this Monster Cookie Ice Cream, Apple Crisp Ice Cream and Chocolate Raspberry Ice Cream.
This Banana Ice Cream will knock your socks off. It is one of my all time favorites ever. I’m a huge fan of banana desserts, so this is one of my all-time favorite go to treats.
The best part is that no churn ice cream is super easy to make!
INGREDIENTS YOU NEED:
- Heavy cream
- Sweetened condensed milk
- Banana pudding
- Vanilla
- Bananas
- Vanilla wafers
Simple ingredients my friends. That is where it’s at and that is usually how I roll. I don’t like to get too complicated with my desserts most of the time, because quick and easy always wins for me.
We have made ice cream in an ice cream maker before, but usually we like to stick to the no churn versions because of the simplicity of the recipes.
There are so many flavors you can add to yours, because the base of the ice cream itself is only heavy cream, vanilla and sweetened condensed milk.
That right there will yield you a vanilla no churn ice cream recipe, but come on, you know you need to add some more flavor than that. So have fun and play around with it like we did with this Banana Ice Cream.
One thing that is a little bit different about this recipe is the texture. It is more light and airy than anything. With the addition of the pudding in it it really gives a fluff to this, but still acts and tastes like ice cream which is a win win.
HOW TO MAKE BANANA ICE CREAM:
- In large bowl beat your heavy cream until stiff peaks form, set aside.
- In another bowl whisk together you sweetened condensed milk, pudding and vanilla.
- Fold your sweetened condensed milk mixture into your heavy cream until combined (it’s ok to have swirls of white).
- Fold in your broken vanilla wafers and bananas and spread into a 9”x5” loaf pan.
- Sprinkle with extra broken vanilla wafers and cover with Saran Wrap or tin foil and place in freezer for 4-6 hours.
How easy is that. Seriously this Banana Ice Cream is like Banana Pudding in frozen form, you can’t really get any better than that can you?
My kids are obsessed with bananas and they love that this recipe has chunks of bananas right inside. It really enhances the flavor and texture experience in my personal opinion.
Banana Ice Cream is just one of the fun summer treats you can enjoy this summer, this is the perfect easy recipe that your kids can help you make.
TIPS AND TRICKS:
- Pudding mixture should not be made into actual pudding, it goes in dry.
- You can substitute out the pudding mixture for about 3 large mashed bananas if you like.
- Chop your bananas into halves instead of whole slices or even dice them for smaller pieces.
- We like to keep chunks of vanilla wafers in ours, they become soggy which we love and mimic the texture of banana pudding.
- This recipe texture is slightly lighter and fluffier than normal no churn recipes, but we absolutely adore it.
If you’re thinking about what to do with some old bananas than this recipe is it. Adults love it, kids love it and we think it is a winning recipe all around. You can’t go wrong with this Banana Ice Cream!
No Churn Banana Ice Cream
Ingredients
- 2 cups heavy cream
- 1 14 oz can sweetened condensed milk
- 1 3.4 oz box banana pudding, dry
- 1 tsp vanilla
- 1 large banana sliced and cut in halves
- 1 cup broken/crushed vanilla wafers
Instructions
- In large bowl beat your heavy cream until stiff peaks form, set aside.
- In another bowl whisk together you sweetened condensed milk, pudding and vanilla.
- Fold your sweetened condensed milk mixture into your heavy cream until combined (it’s ok to have swirls of white).
- Fold in your broken vanilla wafers and bananas and spread into a 9”x5” loaf pan.
- Sprinkle with extra broken vanilla wafers and cover with Saran Wrap or tin foil and place in freezer for 4-6 hours.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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