Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. This creamy Banana Pudding Ice Cream Recipe is made without a machine making it the perfect summer treat! Small bits of vanilla wafer cookies add a perfect crunch to every bite! No-churn ice cream is a summer staple. Start with
our base Vanilla Ice Cream Recipe and use it as a starting point to really get creative! Some of our favorites? Strawberry Cheesecake Ice Cream and Chocolate Swirl! This post was originally published July 28, 2014. It has
since been updated to include fresh photos and helpful tips. RECIPE FEATURES
Summertime is MADE for ice cream. The warm weather is perfect for outdoor time, and what better way to cool off than a bowl filled with scoops of creamy ice cream? We spend our days at the pool, run through sprinklers, and eat our weight in the stuff. My favorite flavor is by far Blue Bell Banana Pudding Ice Cream. I fell in love when we lived out east and was heartbroken when I discovered we couldn’t get the delicious flavor west of the rockies. Enter this no-churn ice cream recipe. It is so simple to make, calls for only a handful of ingredients, and produces rich and creamy ice cream WITHOUT a mixer! BANANA ICE CREAM INGREDIENTSThis no-churn banana ice cream with condensed milk will blow your mind. Made with only 5 simple ingredients and takes less than 10 minutes to get into the freezer. I whip up a batch the day before serving to make sure it has plenty of time to freeze before serving.
HOW TO MAKE HOMEMADE BANANA PUDDING ICE CREAM
HELPFUL TOOLS
NO-CHURN ICE CREAM TIPS AND FAQSWhat does no-churn ice cream mean? Ice
cream is typically made in a mixer that simultaneously freezes and agitate or turns the mixture to keep ice crystals from forming. This process is known as churning and gives you that super creamy ice cream we all love. How does no-churn ice cream work? The secret is whipped cream. Heavy cream is whipped to stiff peaks and folded into your batter. This gives the ice cream the air it needs to be lighter and less dense. It allows us to skip the churning process all-together. What can you mix into no-churn ice cream? The one thing I truly love about this recipe is that it has endless
possibilities. Here are a few of our favorite mix-in items: MORE MUST-TRY ICE CREAM RECIPES
Still Hungry? Follow One Sweet Appetite on Instagram, Pinterest, and Facebook! Course Desserts Cuisine American Prep Time 5 minutes Freeze time 4 hours Total Time 4 hours 5 minutes 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!
Try adding a swirl of caramel into the mixture before freezing. 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 Reader InteractionsWhy do we add condensed milk in ice cream?Condensed milk is cow's milk with the water content evaporated off and is the second ingredient in my homemade ice cream. The thick and syrupy milk acts as a sweetener and softens the ice cream, allowing for easier scooping. To make your ice cream less sweet, you can use low-fat or fat-free condensed milk.
Can you substitute condensed milk for heavy cream in ice cream?Yes. Condensed milk can be substituted in recipes that call for heavy cream. You can use a 1:1 ratio when replacing heavy cream with condensed milk. Because sweetened condensed milk has added sugar, you will need to reduce the other sugars in your recipe.
How do you make homemade ice cream creamy?At the very least, chilling your base ensures it'll churn into ice cream as fast as possible, which translates into small ice crystals for creamier ice cream. Chilling your base also gives you the added advantage of tasting it in close-to-final form, so you can make final flavor adjustments.
Is frozen pudding like ice cream?When frozen, the consistency of most puddings becomes very similar to ice cream.
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