banana pudding ice cream

Ingredients:

2 cups of heavy whipping cream, cold

1 can of sweetened condensed milk

1-1/2 tsp of pure vanilla extract

2 oz of bourbon, optional

3-4 very ripe bananas, (2 mashed and 1-2 chopped)

2 cup of crushed Nilla wafers

supplies:

stand mixer or hand mixer 

2 bowls

whisk and spatula

9x5 loaf pan

plastic wrap and aluminum foil

directions:

using a hand or stand mixer, whip the heavy whipping cream to soft peaks on medium speed. this should take about 4 minutes. soft peaks = the cream starts to firm up a little bit and look like whipped cream, but if you run the spatula/spoon through it, it won’t stay in place. 

in a separate bowl, whisk together the sweetened condensed milk, vanilla extract, 2 mashed bananas, and bourbon until well combined. fold the milk/vanilla/bourbon mixture into the whipped cream, adding in the chopped bananas and crushed vanilla wafer cookies, using a spatula, until everything is mixed well. pour into a loaf pan. if desired, top with additional vanilla wafer cookies. cover with plastic wrap, laying it on top of the ice cream, then cover the plastic wrap with aluminum foil. freeze for a minimum of 8 hours. 

note: the ice cream will be similar to a soft serve, as the alcohol won’t freeze completely. the bourbon is completely optional - its used solely to make the ice cream soft serve consistency in this recipe.