Ingredients
Scale
- 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)
Instructions
- Mix the banana pudding according to the package instructions and set aside.
- 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.
- 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.
- Add slices of bananas and few crumbles of the Nilla wafer cookies. Repeat these layers until everything is finished.
- 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