Description
Indulge in the creamy, nostalgic flavors of this Banana Pudding Ice Cream. With ripe bananas, sweetened condensed coconut milk, and a hint of vanilla, this frozen treat is a delightful twist on a classic dessert.
Ingredients
Scale
For the Banana Pudding Ice Cream:
- 2 yellow bananas (not ripe)
- 1 can (11 oz) sweetened condensed coconut milk (or 14 oz can sweetened condensed milk minus 1/3 cup)
- Good pinch of kosher salt
- 1 tsp vanilla bean paste (or vanilla extract)
- Yellow gel food coloring (optional)
- 8-9 oz container whipped topping, thawed (Cool Whip or plant-based)
- 2 cups vanilla wafers (regular or gluten and dairy free), plus more for topping
Instructions
- Banana Pudding Ice Cream – In a food processor, blitz the bananas until smooth.
- Pour the mixture into a bowl and scoop in about half of the whipped topping. Fold to combine.
- Add in the remaining whipped topping along with the vanilla wafers. Roughly crust them in your hands as you drop them in.
- Gently fold together, allowing some ribbons of whipped topping throughout.
- Pour the mixture into a 9” pie dish and top with more vanilla wafers.
- Cover in plastic wrap and chill overnight.
- The next day, allow to thaw for about 10 minutes then scoop and serve!
Add in the sweetened condensed milk, salt, and vanilla bean paste and blend until smooth. Blend in a drop of yellow food coloring if desired.
Notes
- For a richer flavor, consider adding chopped nuts or chocolate chips.
- Experiment with different flavors of whipped topping for unique variations.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 21g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
