Banana Pudding Ice Cream

By: The Local Palate
Banana pudding ice cream
Image courtesy of Mark Mahan

From Crank and Boom Craft Ice Cream, co-owner Toa Green offers a frozen twist on classic banana pudding with this banana pudding ice cream. Even if you can’t make it to one of their brick-and-mortar locations in Lexington, Kentucky, you can still enjoy their delectable ice cream with this simple recipe.

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    For the ice cream base:
  • 2 cups heavy cream
  • 1 cup whole milk
  • ½ cup dark brown sugar
  • ¼ cup granulated sugar
  • 2 cups very ripe mashed bananas
  • 1½ tablespoons vanilla extract
  • ¾ teaspoon salt
  • For the add-ons:
  • 2 cups vanilla wafers, crushed
  • 2 cups whipped topping like Cool Whip
  • special equipment:
  • Automatic home ice cream maker
  • Hand blender or hand whisk
  • 8-cup container with an airtight lid

Make the ice cream base

  1. In a large bowl, mix all ice cream base ingredients together. If you like your ice cream chunky, mix with a hand whisk until all sugars are dissolved. If you like it smooth, blend mix with a hand blender until sugars are dissolved.
  2. Adjust your base to taste by adding a tiny pinch of salt or 1 to 2 tablespoons of granulated sugar to your liking. Taste after each addition. Pro Tip: Don’t make the base too sweet because your add-ins will also be sweet.
  3. Chill base overnight.

Churn the ice cream

  1. The next day, in a home ice cream maker, spin or churn ice cream base per manufacturer’s instructions.
  2. In an 8-cup airtight container, use a spoon or rubber spatula to layer 1 to 2 cups of banana ice cream on the bottom.

Layer the add-ins

  1. Using a spatula, swirl whipped topping into banana ice cream layer.
  2. Add a layer of crushed vanilla wafers.
  3. Add another layer of banana ice cream, then whipped topping, then vanilla wafers. Swirl and layer as you please until you’re out of ice cream. Pro Tip: Layer the elements close enough to get all the add-ins in each scoop for serving.
  4. Add a layer of parchment paper directly on top of the ice cream before closing the lid to make sure there is no air between ice cream and lid.
  5. Place container in freezer for at least 8 hours or overnight.
  • Recipe By
    Toa Green

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