No-Cook Banana Pudding Ice Cream
Banana pudding in ice cream form! This recipe makes a lot of ice cream so I usually cut it in half and use the extra half can of condensed milk for another recipe.
Servings 32 servings
Cost 5
Ingredients
- ½ teaspoon xanthan gum (optional)
- 1 ⅓ cups sugar (265 grams)
- 1 box instant banana pudding mix (3.4 oz box) (96 grams)
- 1 cup whole milk (235 grams)
- 5 large eggs or equivalent Egg Beaters
- 24 oz evaporated milk (2 cans) (672 grams)
- 14 oz condensed milk (1 can) (392 grams)
- 1 ½ cups heavy cream
- 1 teaspoon vanilla
- 1 cup Nilla Wafers, broken
- 2 large peeled frozen bananas, cut into thin slices
Instructions
- In a mixing bowl, stir together the xanthan gum (if using), sugar and pudding mix.
- Gradually whisk in the milk and keep whisking until mixture starts to thicken. This step is to help dissolve the xanthan gum, so don't skip it. Once it starts thickening a little, add the eggs, evaporated milk, condensed milk, cream and vanilla. Chill until very cold (about an hour if you started with cold ingredients).
- When ready to freeze, follow manufacturer's directions. Right before the machines is finished (or right after, the ice cream just needs to be soft), stir in the Nilla Wafers and banana slices. Alternatively, you can pack the ice cream in small containers and just add the Nilla Wafers and bananas as you pack it.