Banana Pudding Ice Cream
A no-churn dessert that combines creamy ice cream with the sweet flavors of classic banana pudding and crunchy wafers.
Equipment
- Food Processor
- 9-inch pie dish or freezer-safe container
Ingredients
- 2 yellow bananas not fully ripe
- 1 can sweetened condensed coconut milk 11 oz, or 14 oz regular minus ⅓ cup
- pinch of kosher salt
- 1 teaspoon vanilla bean paste or vanilla extract
- yellow gel food coloring (optional)
- 8-9 oz whipped topping thawed (Cool Whip or plant-based alternative)
- 2 cups vanilla wafers plus extra for topping
Instructions
- Blend bananas in a food processor until smooth. Add sweetened condensed milk, salt, and vanilla; blend until incorporated.
- Pour mixture into a bowl and fold in half of the whipped topping gently. Add remaining whipped topping and fold in crushed vanilla wafers.
- Transfer mixture to a freezer-safe container, top with additional wafers, and cover with plastic wrap. Freeze overnight.
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Notes
Store in an airtight container for up to two weeks. Let sit at room temperature for 10-15 minutes before scooping if too hard.