No Churn Banana Pudding Ice Cream

This creamy No-Churn Banana Pudding Ice Cream is made without a machine making it the perfect summer treat! Small bits of vanilla wafer cookies add a perfect crunch to every bite!

Course Desserts

Cuisine American

Keyword banana, banana pudding, ice cream, no-churn, wafer, wafer cookies

Prep Time 5

Freeze time 4

Total Time 4 5

Servings servings

Calories 310kcal

Author Jesseca

Equipment

Ingredients

14 oz can sweetened condensed milk
1- 3 oz box banana pudding mix
1/4 teaspoon vanilla extract
2 cups heavy cream whipped to stiff peaks
1/2 cup mini vanilla wafers

US Customary - Metric

Instructions

In a large mixing bowl, combine the sweetened condensed milk, banana pudding mix, and vanilla extract. Whisk until the pudding powder is fully dissolved and the mixture is smooth.
Add the whipped cream to the bowl. Using a spatula, gently fold it into the pudding mixture until just combined. Be careful not to overmix—the air in the whipped cream is what keeps the ice cream light and fluffy.
Stir in the crushed vanilla wafers, reserving a few for topping if desired. Fold them in gently so they’re evenly distributed.
Transfer the mixture into a loaf pan or freezer-safe container. Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until solid.
Scoop into bowls or cones and top with extra cookie pieces and sliced bananas for the full banana pudding experience.

Notes

Try adding a swirl of caramel into the mixture before freezing.

Nutrition