Desserts
Banana Cream Pie Ice Cream
Makes about 1¾ cups
Banana Cream Pie Ice Cream
Makes about 1¾ cups
The creaminess of this ice cream comes from a combination of the condensed milk, cream cheese, and banana. It mimics the silky custard filling of a banana cream pie.
Nutritional information per serving (based on ½ cup):Calories 237 (61% from fat)
carb. 20g
pro. 2g
fat 16g sat. fat 10g
chol. 55mg
sod. 26mg
calc. 21mg
fiber 1g
carb. 20g
pro. 2g
fat 16g sat. fat 10g
chol. 55mg
sod. 26mg
calc. 21mg
fiber 1g
Ingredients
- ½ cup heavy cream
- ½ cup (about ¼ standard can) sweetened condensed milk
- 2 ounces (¼ standard package) cream cheese,(¼ standard package) cream cheese, cut into 4 pieces, room temperature
- Pinch salt 1 very ripe banana, divided, half left uncut, the other half diced and refrigerated until being used
- ½ teaspoon pure vanilla extract
- 1 full sheet graham cracker, chopped
Preparation
- Put the heavy cream, sweetened condensed milk, cream cheese, salt, and undiced half of the banana into a blender jar, in the order listed. Pulse a few times and then blend on Low, if available, until smooth. Transfer to a container, cover, and chill for a minimum of 2 hours, preferably overnight.
- Turn on the Cuisinart® ice cream maker. Whisk the ice cream base, and then pour the mixture into the freezer bowl through the ingredient funnel. Churn until thickened, about 15 minutes. Five minutes before churning is completed, gradually add the diced banana and graham cracker pieces. Continue churning until sufficiently thickened, about 20 minutes total.
- The ice cream will have a soft, creamy texture. For a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from
