Banana Pudding Ice Cream

By Barefeet In The Kitchen

Ingredients

1 cup milk
2 medium very ripe bananas (lightly mashed, about 1 cup worth)
cup packed light brown sugar
cup white sugar
¼ teaspoon kosher salt
1 teaspoon vanilla extract
1 cup heavy cream
16 vanilla wafers (about 1 cup roughly chopped or broken)
Stabilized Whipped Cream

Prep Time20mins
Servings8

Instructions

Combine the milk, bananas, brown sugar, white sugar, salt, and vanilla in the blender. Puree until smooth. Add the heavy cream and pulse a few times to combine.

Pour the mixture into your ice cream maker and process according to the manufacturer's instructions. While the ice cream is churning, make the stabilized whipped cream. Break or roughly chop the vanilla wafers.

When the ice cream finishes churning, scoop about a third of it into a freezer safe container. Top with dollops of whipped cream and swirl lightly with a knife or the end of a spoon. Sprinkle with vanilla wafer pieces. Repeat the layers twice more. Freeze until ready to serve.