Click here to edit subtitle

Banana Pudding Ice Cream Milkshake

Recipe and photography by Bev Davis.


Tap image to enlarge.

Posted March 8, 2017

Delighted to share my twist on the classic no-churn vanilla ice cream.  First tried making this with mashed bananas in the ice cream. The final result was icy hard.  The second time, I added sliced bananas to each serving.  Perfect!  Be sure to use a freezer safe container with a tight lid.  Also delicious semi-frozen (similar to a milkshake) Garnish with vanilla wafers and bananas if desired.  Makes about 6 servings. Enjoy! 

1 (14 oz.) can sweetened condensed milk
2 teaspoons vanilla extract, divided
1 pint heavy whipping cream, very cold
2 tablespoons granulated sugar, divided
1/2 cup crushed vanilla wafers (plus whole wafers for garnish)
chopped bananas for garnish

Place a 2-quart lidded container (suitable for freezing) in freezer.  In large bowl, combine sweetened condensed milk, crushed vanilla wafers, and 1/2 teaspoon of vanilla extract.  Stir and taste.   Repeat process to reach desired flavor.  Set aside. 

In a separate bowl, use an electric mixer to whip heavy cream to stiff peaks.  This will take about 10 minutes.  Fold in 1 cup of cream to sweetened condensed milk mixture. Fold in remaining cream.  Add 1/2 tablespoon of sugar.  Stir and taste.  Repeat process to reach desired sweetness.  Grab container from freezer.  Remove lid.  Scrape 1/2 of mixture into container.  Sprinkle top with crushed vanilla wafers.  Top with remaining mixture.  Smooth top with spatula or back of spoon.  Tightly cover with lid. 

Ice Cream
Freeze 3 hours up to overnight. 

Freeze 1-2 hours or until semi-frozen.  Place ice cream in blender. 
Pulse until thick and pourable.

Garnish with vanilla wafers and sliced bananas.