Ingredients4 h 10 m servings 335 cals
- Place bananas in a food processor; puree until smooth.
- Stir sweetened condensed milk with pudding mix in a large bowl. Stir in banana puree, whole milk, heavy whipping cream, and light whipping cream until smooth. Chill pudding mixture in freezer for 1 hour, scraping down sides and stir after 30 minutes.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Gently stir in almonds. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Per Serving: 335 calories; 20.5 g fat; 34.8 g carbohydrates; 6 g protein; 63 mg cholesterol; 152 mg sodium. Full nutrition
ReviewsRead all reviews 6
I changed up the ingredients in this recipe to lower the calories and make it a little lighter so that I could indulge without a lot of guilt. I used fat free sweetened condensed milk, sugar fre...
Great recipe thanks for sharing. I made a bit of changes as follows. I only had a 2L ice cream maker so I used about 1 - 1.5 cups ripe mashed bananas to top off to the 2L. I used 4 cups of wh...
A good way to use up ripe bananas, when you are burnt out on always making banana bread! This was so simple to make, and is really tasty. I did add about 1 tsp of vanilla while it was churning i...
Recently bought an ice cream maker from a local store. This was the first recipe that I made in the mixer. The texture and flavor is really good, for added flavor I added vanilla extract the s...