Creamy and studded with pieces of Nilla wafers and bananas, this Banana Pudding Ice Cream is pure mom comfort in a bowl!
Everything you need to know about a woman you can find by searching the contents of her purse.
Want to know if she’s a mom? Peep her purse.
Want to know if she’s just turned 21? Peep her purse.
From 9-90 – Everything you need to know about a chick is revealed by the contents of her purse.
Do you need proof? Allow me to share with you the contents of MY purse:
Coin purse with at least $7.00 in change
Hot pepper flakes
Oh, and I USED to carry around a stick of crazy glue and Band-Aids. ‘Cause you just neva’ know.
So what does it say about me? I’m clearly someone’s mom. A bit of hypochondriac. And I like my food spicy.
I like to prepared. For instance:
Are your hands dirty?
I got you boo. *whips out hand soap with a sleight of hand that would make David Copperfield proud*
Oh, you have a headache?
I got you. Ibuprophen? Acetaminophen? Naproxen? Whatchu need, whatchu need?
Have a corn kernel stuck in between your teeth and just can’t seem to get it out?
I’m here to hook you up with this floss situation.
I can’t help reflecting to the childfree days of my youth. My purse way smaller, lighter. The contents way, way fewer.
I can say this about my mom purse situation: I am pretty much prepared for every minor event. And If I were to channel my inner MacGyver, I can probably save the world with the contents of my purse and a shoe lace. Believe it.
Now flow with me… I’ve got some ice cream.
This Banana Pudding Ice Cream will not save the world or prepare you for a minor event; however, if you peep this content situation you will find pure mom comfort in this frozen treat. It’s a bit more involved than your average ice cream situation. Totally effing worth it, though. You start by removing the liquid from bananas. How? You microwave ‘em till they soften. Yah, bananas are hella liquidy. By removing the excess liquid you ensure the final ice cream isn’t super icy.
So… You have mashed bananas and all this extra banana liquid – What do you do with it? Reduce the liquid to syrup, mash the bananas and set them both aside.
Proceed with the ice cream base, a based stabilized with cornstarch. Remember that banana syrup you set aside? Yah, you’re putting it into the ice cream base along with some banana liqueur and the mashed bananas. Steep the base in the fridge to allow those flavors to meld like a motherf*****.
Freeze this jammy nice and tight in your ice cream maker.
Finally, you fold crushed Nilla wafers and ice cream pieces into the ice cream and pop that jammy into the freezer to harden.
This Banana Pudding Ice Cream is creamy as hell. It has the texture and flavor of frozen banana pudding with pieces of Nilla wafers and sliced bananas. It is almost sinful. I ought to be ashamed for creating such a thing. But I’m not. I feel no shame. I just yearn for the days when purses are made with a compartment which stores dry ice. ‘Cause I will be whipping this jammy out with straight up ninja speeds like, whaaaaa!
- For the Bananas:
- Medium sized bananas, very ripe cut into 1 inch pieces - 3
- For the cornstarch slurry
- Cornstarch - 1 tablespoon + 1 teaspoon
- Whole milk - 2 tablespoons
- For the Ice Cream Base
- Whole milk - 2 cups
- Heavy cream - 1 cup
- Granulated sugar - ½ cup
- Light corn syrup - 2 ½ tablespoons
- Vanilla extract - 1 teaspoon
- Cornstarch slurry
- Banana liqueur - 1 tablespoon
- Banana syrup (from reduced banana liquid) - 2 tablespoons
- Mashed bananas - About ¾ cup
- Ice Cream Mix Ins
- Crushed Nilla wafers - 1 ½ cup
- Sliced bananas - 2-3 small
For the bananas:
Place sliced bananas in a microwave safe bowl. Cover the bowl with plastic wrap and make several slits in the wrap. This will act as steam vents. Microwave on high until the bananas are soft and have released liquid, about 2-3 minutes. Transfer the bananas to a fine mesh strainer set over a medium bowl and drain, stirring and mashing the bananas to release the liquid. You are going to end up with a bit less than ½ cup of liquid, and about ¾ cup of banana puree. Transfer the banana puree to a small bowl and set aside.
Transfer the reserved banana liquid to a small saucepan and place over medium-high heat. Cook until the liquid is syrupy and reduced to about 1 oz. (2 tablespoons), about 3-4 minutes. Remove the pan from the heat and allow the liquid to cool.
For the cornstarch slurry:
To a small bowl add the cornstarch and milk. Stir until combined and set aside.
Make the ice cream base:
Prepare a large bowl with ice water and place an open 1 gallon Ziploc bag inside and set aside.
To a medium saucepan add the milk, heavy cream, sugar, light corn syrup and vanilla extract. Stir until sugar is dissolved and bring mixture to a simmer over medium/high heat. Remove from heat and add the cornstarch slurry. Return mixture to heat and whisking quickly (and entire time) allow the cornstarch to cook and the mixture to thicken slightly, about 4 minutes. Remove from heat and add the banana liqueur, reduced banana syrup, and mashed bananas. Stir until bananas are mostly dissolved.
Pour the mixture into the Ziploc bag set over an ice bath. Close the Ziploc bag and allow the mixture to cool completely. Once the mixture has completely cooled, please it in the refrigerator and allow it steep for at least 4 hours, or preferably overnight.
Freeze the ice cream and add mix ins:
Remove the ice cream base from the refrigerator and strain, pressing on the solids to extract as much of that steeped liquid as you can. Discard the solids and freeze the ice cream according to manufacturer’s directions. Once Ice cream is frozen, fold in the Nilla Wafer pieces and banana slices. Place in an airtight container with a tight fitting lid and place the ice cream in the freezer for a few hours to harden completely.