No Churn Magnolia Banana Pudding Ice Cream

30 Minutes

Indulge in No-Churn Magnolia Bakery Banana Pudding Ice Cream

Looking for a delectable treat that combines the classic flavors of Magnolia Bakery’s famous banana pudding with the creamy delight of homemade ice cream? Look no further! The no-churn Magnolia Bakery banana pudding ice cream is a super easy, mouth-watering dessert that you can whip up in no time using a blender or a handheld mixer. Perfect for summer or any time you’re craving a sweet, creamy delight, this recipe will surely become a family favorite.

Why You’ll Love This No-Churn Banana Pudding Ice Cream

1. No-Churn Magic: No ice cream maker? No problem! This recipe uses simple kitchen tools like a blender or a hand mixer to create a luscious, creamy base.
2. Layers of Goodness: The secret to this indulgent treat is the layer of banana pudding nestled in the middle, along with crumbled Nilla wafer cookies and freshly sliced bananas.
3. Easy to Make: With just a few ingredients and straightforward steps, this ice cream is perfect for busy days or impromptu dessert cravings.

Key Ingredients for the Perfect Banana Pudding Ice Cream

• Heavy Whipping Cream: Whip to stiff peaks for a rich, velvety texture.
• Banana Pudding: Adds a creamy, banana-flavored layer that’s reminiscent of Magnolia Bakery’s famous dessert.
• Nilla Wafer Cookies: Crumbled for a delightful crunch in every bite.
• Fresh Bananas: Sliced and layered for authentic banana flavor.
• Vanilla and Almond extract: This will add depth of flavors in the ice cream.
• Sweetened Condensed Milk: Adds sweetness without overpowering it with regular sugar.

How to Make No-Churn Magnolia Bakery Banana Pudding Ice Cream

1. Prepare the Whipping Cream: Using a blender or a handheld mixer, whip the heavy cream to stiff peaks. This forms the creamy base of your ice cream.
2. Layering the Ice Cream: In a freezer-safe container, start with a layer of whipped cream. I used my bread loaf pan and it worked perfectly find. Add a layer of prepared banana pudding, followed by a generous sprinkle of crumbled Nilla wafers and freshly sliced bananas.
3. Repeat and Freeze: Continue layering until all ingredients are used. Cover the container and freeze for at least 4-6 hours or until firm.
4. Serve and Enjoy: Scoop out your no-churn banana pudding ice cream and enjoy the delicious layers of flavor and texture.

Tips for the Best Banana Pudding Ice Cream

• Use Ripe Bananas: For the best flavor, ensure your bananas are ripe but not overripe.
• Chill Your Ingredients: Keeping your heavy cream and mixing bowl cold helps achieve the perfect whipped cream consistency.
• Patience is Key: Let your ice cream freeze completely to enjoy the perfect scoopable texture.

Enjoy Anytime, Anywhere

Whether you’re hosting a summer barbecue, a family gathering, or just craving a delightful dessert, this no-churn Magnolia Bakery banana pudding ice cream is the perfect choice. Its easy preparation and delicious layers make it a standout treat that’s sure to impress.

With this no-churn Magnolia Bakery banana pudding ice cream recipe, you’ll be the hero of every dessert table. Its simplicity and divine taste make it an irresistible treat that everyone will love. Give it a try and let the creamy, banana-filled goodness transport you to dessert heaven!

SHOP MY KITCHEN

No Churn Magnolia Banana Pudding Ice Cream

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• Author: Sweta Patel
• Total Time: 15
• Yield: 6-8 1x

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Ingredients

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• 1 quart heavy whipping cream
• 1 – 14oz sweetened condensed milk
• 2 ripe bananas – sliced
• 1 tbsp almond extract
• 1 tsp vanilla extract
• 1 cup Nilla wafers
• 1 packet banana pudding (mixed accordingly to package directions)

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Instructions

1. Mix the banana pudding according to the package instructions and set aside.
2. Into a blender or large bowl: combine the heavy whipping cream, sweetened condensed milk, almond and vanilla extract. I used my blendtec for this recipe and used the “frozen treats” option to mix everything together. If using a handheld mixer: whisk with hand held mixer until you have stiff peaks.
3. Pour half of the mixture from the blender into a bread loaf pan and even it out, add half of the banana pudding and using a fork or toothpick make large swirls into the mixture.
4. Add slices of bananas and few crumbles of the Nilla wafer cookies. Repeat these layers until everything is finished.
5. Cover with plastic wrap and place in the freezer for 4-6 hours. Or until it’s completely firm. Enjoy!

• Prep Time: 15
• Cook Time: 4-6 hours freeze time
• Category: Dessert

Keywords: eggless ice cream, banana pudding, magnolia banana pudding ice cream, no churn