Banana Cream Pie Ice Cream
This banana cream pie ice cream tastes just like the real thing. But it’s so much better since it’s in ice cream form!
Servings: 10 servings
Ingredients
- 1 ¾ cups whole milk
- 1 ¼ cups heavy cream
- 2 egg yolks
- ¾ cup dark brown sugar
- 1 ½ tablespoons cornstarch
- 2 tablespoons light corn syrup
- ½ teaspoon kosher salt
- 1 ½ teaspoons vanilla extract
- 2 cups mashed ripe bananas
Instructions
- Whisk together the milk, cream, sugar, egg yolks, cornstarch, corn syrup, and salt.1 ¾ cups whole milk, 1 ¼ cups heavy cream, 2 egg yolks, ¾ cup dark brown sugar, 1 ½ tablespoons cornstarch, 2 tablespoons light corn syrup, ½ teaspoon kosher salt
- Place over medium-high heat, stirring occasionally until the mixture starts to steam. Continue to whisk and bring the mixture to a boil. When boiling throughout, remove from heat. Pass through a strainer if needed.
- Whisk in vanilla extract and mashed bananas.1 ½ teaspoons vanilla extract, 2 cups mashed ripe bananas
- Cool off slightly, 5-8 minutes.
- Pour into an airtight container and chill for 8-10 hours.
- To freeze, remove it from the refrigerator and pour it into the ice cream freezer. Follow the directions with your freezer; each one can vary. My KitchenAid stand mixer (affiliate link) with ice cream maker attachment (affiliate link) takes about 20-25 minutes to freeze fully.
- When finished, transfer to an airtight container and place in a deep freeze for an additional 4-6 hours until hardened.
Video
Nutrition
Serving: 0.5cup | Calories: 264kcal