Indulge a little this summer with this unique and sweet treat
A few months ago, my beloved hubby (who does not cook, bless his heart) brought home a bag of ingredients. Upon opening the grocery bags, I was like, “What’s up, dude?” And he’s like, “I’ve been craving banana pudding like crazy, so I’m going to make some.” Huh.
Fascinated, because Halley’s Comet and my husband cooking occur with similar frequency, I took a seat at one of the stools at our kitchen island and watched my husband whip together a concoction of vanilla pudding, bananas, Nilla wafers, and Cool-Whip.
He explained his mom used to make it for him all the time growing up (although she made the pudding from SCRATCH). I explained that I didn’t know cookies didn’t come from a tube until I was a Senior in high school (it’s truly a miracle I can boil water, y’all). Then he put it in the fridge and told me that we had to let it sit overnight so the wafers got soft.
The next day, I’m eating the very nutritious and healthy banana pudding for breakfast (hey, it’s got fruit in it) and thinking, “Gee, I bet this would be great in ice cream form.” Pretty much because I think most things would be great in ice cream form. In this case, I was right. So, for those of you with an ice cream maker, enjoy!
Banana Pudding Ice Cream
• 1 quart half-and-half *
• 1 can of sweetened, condensed milk
(must be sweetened as there is no other added sugar in this recipe)
• 2 tablespoons vanilla extract
• 2 or 3 bananas mashed with a fork until the consistency of baby food
• 1/2 box of Nilla wafers, broken up into pieces – leave some large chunks
• Cool-Whip or whipped cream for topping
* Note on the half and half: Use full-fat if you want it to be a little creamier, fat-free if you don’t care if it’s icy. I prefer using half-and-half over heavy cream because when I use only heavy cream I feel super bad about myself after I eat the ice cream, so it’s hard to enjoy it properly. My method yields a less creamy but still refreshing dessert.
1. Set up your ice cream maker (you’ll need an ice cream maker, but no need to go crazy expensive – mine is a hideous plastic beast I got from Wal-mart 6 years ago for $19).
2. Dump the half-and-half and condensed milk into the tub and whisk until uniform and completely combined.
3. Add the vanilla and whisk some more. Seal the container, and set your ice cream maker up to run. Let it run for about 20 minutes and the ice cream mixture starts to firm.
4. Stop and add the bananas. Then run for another 20-30 minutes. Stop the machine once the mixture resembles thick soft serve.
5. Remove canister from machine and fold in the Nilla wafer chunks. Freeze overnight if you want soft wafers, serve immediately if you like them crisp.
When serving, I highly recommend topping it with a sliced banana and some whipped cream – holy moly is that good. I also recommend taunting your husband with, “Your mom never made THIS, now did she?” in a smug tone. It adds to the enjoyment of this ice cream, I assure you.
Readers – do you make your own ice cream at home? What are your favorite flavor combinations?
Krista currently lives in a semi-haunted house in New England with her hubby/best friend and obscenely big-eared dog. She thinks the world would be a better place if people smiled more and ate more dark chocolate. She is a firm believer that humor can be found in everything and that Tom Selleck’s moustache has healing properties…