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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 minutes
Freeze time 4 hours
Total Time 4 hours 5 minutes
Servings 6 servings
Calories 310kcal
Author Jesseca

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

Instructions

  • Combine the sweetened condensed milk, banana pudding mix and vanilla extract in a large bowl. Mix until incorporated.
  • Fold in the whipped cream and cookie pieces until incorporated, trying not to overmix and deflate the cream.
  • Pour into an airtight container and freeze until solid.
  • Serve with additional cookie pieces and fresh bananas.

Notes

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

Nutrition

Serving: 1.5 quarts | Calories: 310kcal | Carbohydrates: 59g | Protein: 10g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 194mg | Sugar: 56g