Barefeet in the Kitchen · by Mary Younkin
Banana Pudding Ice Cream
NUTRITION · PER SERVING20M COOK
CAL 18%·PRO 7%
CARBS 40G45% OF CAL
1G FIBER0G ADDED0G INTRINSIC10G OTHER29G TOTAL SUGAR
FAT 21G53% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Banana pudding ice cream combines creamy banana ice cream with pieces of vanilla cookie and pockets of whipped cream. It tastes like the classic dessert in frozen form and is perfect after dinner.
dessertamerican🌀 blendergluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup milk
- 2 medium very ripe bananas (lightly mashed, about 1 cup worth)
- ⅓ cup packed light brown sugar
- ⅓ cup white sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 16 vanilla wafers (about 1 cup roughly chopped or broken)
- Stabilized Whipped Cream
At a glance
PER SERVING · TIME 20M
CAL 18%·PRO 7%
CARBS 40G45% OF CAL
1G FIBER0G ADDED0G INTRINSIC10G OTHER29G TOTAL SUGAR
FAT 21G53% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 148mg
- Total sugar
- 29g
- Added sugar
- ≥20g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 84mg
- Calcium
- 93mg
- Iron
- 0.51mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.