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Banana Pudding Ice Cream Milkshake

Recipe and photography by Bev Davis.


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Posted March 8, 2017

Delighted to share my twist on the classic no-churn vanilla ice cream.  The first time I made 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.  This recipe is also good for making vanilla milkshakes.   Place mixture in freezer until semi-frozen.  Place scoops in a blender.  Pulse until milkshake thick.  Garnish with vanilla wafers and bananas if desired.  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. 

Freeze 2-3 hours until semi-frozen.  Place ice cream in blender.  Pulse until milkshake thick.

Ice Cream
Freeze 5 hours up to overnight. 

Garnish with vanilla wafers and sliced bananas.  Makes 6 to 8 servings.