Banana pudding meets ice cream with this simple and easy no churn recipe! It’s so rich and creamy with all the sweet vanilla banana flavors of banana pudding, including whipped topping and vanilla wafers. This recipe can also be made regular or gluten and dairy free!
WHAT YOU NEED 2 yellow bananas (not ripe) sweetened condensed coconut milk vanilla bean paste yellow gel food coloring heavy whipping cream powdered sugar dry milk powder kosher salt
1. In a food processor, blend the bananas until smooth. Then add in the sweetened condensed milk, salt, vanilla, and food coloring (if using) and blend until well combined. Set aside. 2. In a large bowl using a hand or stand mixer with the whisk attachment, whip the heavy cream, powdered sugar, and milk powder (if using) on high speed until you reach stiff peaks, about 2 minutes. Careful not to over whip, as it should hold its shape but still remain smooth and creamy.
3. Pour in half of the banana mixture and use a spatula to fold to combine. Then pour in the other half and use your hands to roughly crush in the 2 cups of Nilla wafers. Fold to combine. 4. Pour the mixture into a 9” pie dish (or anything of similar size) and top with additional crushed Nilla wafers. Cover in plastic wrap and freeze overnight.
5. The next day, allow to thaw for about 10 minutes then scoop and serve with extra banana slices!