Ingredients
Equipment
Method
- In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and salt. Whisk these ingredients together until they are thoroughly combined and there are no streaks of condensed milk visible. This mixture forms the sweet, creamy foundation for your ice cream.14 ounces sweetened condensed milk, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- In a separate, chilled bowl, pour in the very cold heavy whipping cream. Using an electric mixer (handheld or stand mixer with whisk attachment), beat the cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream stands up straight without drooping. Be careful not to overmix, or you'll end up with butter.2 cups heavy whipping cream
- Gently fold about one-third of the whipped cream into the sweetened condensed milk mixture. This step is crucial for gradually lightening the condensed milk base, making it easier to incorporate the rest of the whipped cream without deflating it. Continue folding until just combined.
- Add the remaining whipped cream to the sweetened condensed milk mixture. Using a spatula, gently fold the whipped cream into the base until no white streaks remain. The goal is to maintain as much air as possible from the whipped cream to keep the ice cream light and fluffy.
- Gently fold in the sliced ripe bananas and the crushed vanilla wafer cookies. Distribute them as evenly as possible throughout the ice cream base. Reserve a few cookie crumbs and banana slices for topping later, if desired.1/2 cup crushed vanilla wafer cookies, 2 ripe bananas
- Cover the bowl tightly with plastic wrap, ensuring the plastic wrap touches the surface of the ice cream mixture to prevent ice crystals from forming. Refrigerate for at least 4 hours, or preferably overnight. This chilling process is essential for the ice cream to set properly and for the flavors to meld together.
- Once thoroughly chilled, pour the ice cream mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes for most home machines. The ice cream will have a soft-serve consistency at this point.
- Transfer the churned ice cream to a freezer-safe container. If you reserved any cookie crumbs or banana slices, gently swirl them into the top layer. Cover the container tightly, either with its lid or with plastic wrap pressed directly onto the surface, followed by the lid. Freeze for at least 4-6 hours, or until firm enough to scoop.
Notes
To store, keep in an airtight container with plastic wrap pressed onto the surface. Can stay fresh for up to two weeks. Let sit at room temperature for a few minutes to soften if too hard to scoop.
