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Long before Ample Hills was even an idea, this was Jackie’s other favorite flavor (besides Cardamom Bliss). Summers at Trout Lake always included making this twisted ode to banana pudding. It’s a creamy banana-and-cinnamon ice cream, with loads of crushed vanilla wafer cookies in every bite. As with Strawberries and Cream, we leave the egg yolks out of this recipe to allow the fruit flavor to shine through, and no eggs means you don’t have to cook the base.

Ingredients

For the Banana Ice Cream

  • cups (360 ml) whole milk
  • ¾ cup (90 g) skim milk powder
  • ¾ cup (150 g) organic cane sugar
  • teaspoons vanilla extract
  • teaspoons ground cinnamon
  • 1 pound (455 g) ripe peeled fresh bananas
  • 2 cups (480 ml) heavy cream
  • 1 (12-ounce/340-g) box or about 25 vanilla wafer cookies

Method

  1. Make the banana ice cream: In a blender, combine the milk, skim milk powder, sugar, vanilla, cinnamon, and bananas and blend until smooth. Transfer the mixture to a bowl and add the cream. Stir until combined.
  2. Transfer the base to an ice cream maker and churn it according to the manufacturer’s instructions.
  3. Break the vanilla wafer cookies into quarters. Transfer the ice cream to a storage container, gently folding in the cookie pieces as you do. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.