No-Churn Banana Walnut Ice Cream
No Churn Banana Walnut Ice Cream is a favorite for people who love bananas, the crunch of toasted walnuts, a hint of Rum Chata, and vanilla wafer cookies.
Servings: 8 cups
Calories: 464kcal
Equipment
- hand mixer optional
- Mixing Bowls optional
- nut chopper optional
- small skillet optional, for toasting the nuts
- pastry blender optional, for mashing the bananas
Ingredients
- 2 cups heavy whipping cream
- 4 overripe bananas mashed
- 1 teaspoon pure vanilla extract
- pinch salt
- ½ cup caramel syrup divided
- 1 can sweetened condensed milk
- ¼ cup Rum Chata (optional)
- 16-18 vanilla wafer cookies
- 1 cup chopped walnuts toasted, divided
Instructions
- In a large bowl with a hand mixer, blend the heavy cream on high until soft peaks form. Set aside.
- In a medium bowl, mash the bananas with the vanilla extract and salt.
- Stir the Rum Chata, sweetened condensed milk and ¼ cup of the caramel syrup into the mashed bananas. Mix well.
- Gently fold the masked banana mixture into the whipped cream mixture until thoroughly combined.
- Fill half of a loaf pan with the ice cream mixture, top with half the walnuts and the remaining caramel syrup.
- Lay the vanilla wafers evenly over the caramel and gently top with the remaining ice cream mixture. *Note - you may need to push the cookies back down under the ice cream if they float to the top.
- Sprinkle the remaining walnuts over the ice cream and freeze for at least 4 hours before serving.
- To serve, drizzle additional caramel sauce over the ice cream if desired and top with toasted walnut pieces.
- Enjoy!
Notes
Keep frozen in an airtight ice cream container in the freezer for up to 2 months.
Nutrition
Serving: 1cup | Calories: 464kcal | Carbohydrates: 35g | Protein: 5g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 121mg | Potassium: 342mg | Fiber: 3g | Sugar: 12g | Vitamin A: 925IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 1mg
