National Ice Cream Day is July 16th but it feels like I’ve been celebrating for the last two months! I’ve been testing out lots of ice cream recipes to post here on Divas Can Cook this summer! I’ve even taken all of this ice cream making into my homeschool lesson and teaching the boys all things dairy!
They are so fascinated with the whole idea of milking cows and actually creating things from milk.
So far, we’ve created fresh peach butter, chocolate ice cream-in-a-bag, rainbow yogurt pops, and cinnamon roll cream cheese! Within these edible lessons, I’ve also discussed the importance of supporting dairy farms since 97% of them are family-owned, just like our family business. It’s been such a fun-filled, tasty week of learning but the fun doesn’t stop yet!
Today I’m inviting you guys into my homeschool as we make banana pudding ice cream using locally-sourced heavy cream!
This ice cream is ridiculously soft and creamy, thanks to that heavenly heavy cream! In my opinion, heavy cream really does create the most decadent ice cream ever!
One of my favorite places to get fresh heavy cream is from my local farmers market! It comes directly from a dairy farm about 30 minutes from where we live. Since milk is produced in every state it’s more than likely that the milk you purchase comes from a farm in your area as well!
Did you know that most milk travels on average of only 300 miles from the farm to store shelves? Talk about a farm-to-table movement huh? I learn something new in homeschool every day and I’m the teacher! Ha!
Now let’s make some banana pudding ice cream!! If you’re like me, you’ll love that this recipe doesn’t require eggs or heat, yet still creates one creamy finished product!
You might also appreciate that the ingredients are super simple: heavy cream, half n half, brown and granulated sugar, vanilla extract, bananas, lemon juice and vanilla wafer cookies. Yep that’s it! I used to add instant vanilla or banana pudding but we discovered that we actually like it better without.
This ice cream is loaded with vanilla wafers and fresh bananas, all the things that I love in a good old-fashioned banana pudding! Make it for yourself and enjoy the perfect, comforting cool down on a hot summer day!
To wrap up our delicious dairy-filled week, the boys made thank you cards to the dairy farms in our area. Sometimes it’s easy to forget how important and vital dairy farms are to the community. Not only with providing a wholesome product but for employing the community with jobs in the dairy industry.
So to that, I say thank you dairy farmers!
Happy ice cream eating y’all!!!
Banana Pudding Ice Cream
- 2 cups heavy cream warm
- 1 cup half n half warm
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2-3 bananas
- lemon juice for drizzling over bananas (optional but keeps the bananas from browning)
- 1 cup vanilla wafer cookies crushed (plus more for decoration if desired)
- Mix first 6 ingredients together in a large bowl, stirring until sugar has dissolved.
- Cover with plastic wrap, making sure the plastic wrap touches the top surface of the mixture to prevent a skin from forming on the top.
- Refrigerate until thickened. (about 2 hours)
- Meanwhile, dice the bananas into small pieces and drizzle with lemon juice (if using)
- Arrange bananas on a baking sheet lined with parchment paper.
- To prepare the ice cream, follow the manufacturer's instructions for your ice cream maker.
- When ice cream is done churning, spoon it into an ice cream container.
- Stir in crushed vanilla wafer cookies and fold in frozen bananas.
- Place whole vanilla wafers on top for decoration if preferred.
- Freeze overnight.
Adapted from grandmother-in-law’s vanilla cookie ice cream.
This post is created with America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. However, the views and opinions included are my own.