Tag Archives: vanilla wafers

No-Churn Banana Pudding Ice Cream

 Last week, I posted some seriously good homemade vanilla wafers. They’re an everyday kind of cookie that isn’t full of “stuff” and doesn’t involve a ton of work or even a chill, but always hit the spot. They’re absolute perfection by themselves with a big cup of tea (I’m currently obsessed with this one). 

But since I posted those sweet little wafers last week, I have been absolutely surrounded by baked goods–Winning Hearts and Minds Cake, Carrot Cake Blondies, a chocolate-peanut butter cake, some huge ice cream sandwiches at The Meatball Shop, yesterday’s Katharine Hepburn Brownies

Let’s just say that I have eaten a lot of sugar and the vanilla wafers have been unfairly neglected. Until now. 

Here, they are paired with their BFF, bananas, and folded into ultra-creamy no-churn vanilla ice cream. The wafers get soft like the cookie crumbles in classic cookies & cream ice cream. The ice cream is super smooth and creamy, thanks to the magic no-churn formula of sweetened condensed milk and freshly whipped cream. And all of it is perfumed with more vanilla and mashed ripe bananas. 

   It’s like the best banana pudding you’ve ever had. But scoopable. And if you want to pile it into a waffle cone and top it with a spoonful of lightly-sweetened whipped cream, well, you should. It would be amazing.

No-Churn Banana Pudding Ice Cream is perfect for any parties or cook-outs you have coming up this spring and summer! It would be adorable in ice cream sandwiches, or as an ice cream cake <—definitely doing that!

But, of course, it’s just as good in a bowl when you’re on the couch watching Netflix 😊

Looking for more no-churn ice cream? Check out my No-Churn Mint Chocolate Chip Cookie Dough Ice Cream!

No-Churn Banana Pudding Ice Cream
makes about 8 cups

1 14-ounce can sweetened condensed milk
1 tablespoon pure vanilla extract
2 cups heavy cream, cold
3 large ripe bananas, mashed
1 cup crushed vanilla wafers (homemade or store-bought)

In a large mixing bowl, stir together sweetened condensed milk and vanilla extract. Set aside.

In a separate large bowl, use an electric mixer (or a whisk) to whip heavy cream to stiff peaks. Fold whipped cream into sweetened condensed milk mixture just until combined. Fold in mashed bananas, followed by crushed vanilla wafers.

Transfer ice cream into a 9×5″ loaf pan, or other 8 cup vessel. Press plastic wrap onto the surface of the ice cream. Cover plastic wrap with aluminum foil. Freeze ice cream for 6 hours or overnight, until completely frozen. Scoop and enjoy!

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Vanilla Wafers

 Vanilla WafersSometimes you just need something easy. Something that will satisfy your sweet tooth, but also doesn’t have 43 ingredients or involve a 90 minute chill. Something that turns out every single time without you having to think too hard. Something that will go well with Nutella or ice cream or pudding or coffee. Something that you can pull out of the cabinet when company shows up, and look like Ina freaking Garten because *of course* you have these on-hand all the time.

Well, this is that recipe. 

Vanilla WafersThese vanilla wafers are so quick and easy, and they are ten zillion times better than the boxed variety. And I should know–these were the first recipe I “mastered” almost three years ago. I made them over and over again for months! I can practically bake them in my sleep.

The dough comes together in ten minutes flat, and doesn’t involve any special ingredients. If you feel like you have no food in the house, you probably still have all the ingredients to make these wafers. These cookies came to mind last week because I had one egg, one stick of butter, and not much of anything else. Less than 90 minutes later, I had made the world’s simplest dough, rolled it, and baked 152 tiny little cookies. 

Vanilla Wafers The most work-heavy part is probably the rolling–scooping dough 1/2 teaspoon at a time can get a little tedious–but that really doesn’t take more than a few minutes. I use my half-sheet pans for making these, and that allows me to bake 54 on a single pan! If you place one on each rack, that means all the cookies will be done in two batches. Easy peasy. 

Vanilla WafersAnd oh, are they good. For someone who prefers soft and chewy cookies, I sure do love these crispy, crunchy wafers. They’re buttery and full of vanilla flavor, and there’s a divine caramel undertone thanks to the brown sugar.

I love to make these Vanilla Wafers into tiny ice cream sandwiches, dunk them in coffee and, obviously, throw them into banana pudding. But of course, they’re wonderful just on their own. 

Vanilla Wafers Vanilla Wafers
adapted from Serious Eats
makes about 13 dozen very small cookies

1 1/3 cup all purpose flour
1/2 teaspoon Kosher or sea salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar, packed*
1 large egg, room temperature
4 teaspoons pure vanilla extract

Preheat oven to 350F. Line two baking sheets with parchment or silicone baking mats. Set aside.

In a small mixing bowl, whisk together flour, salt, and baking powder. Set aside.

In a large mixing bowl, cream butter with an electric mixer until light and fluffy. Beat in granulated and light brown sugars, followed by egg and vanilla. Add dry ingredients in two installments, combining completely after each addition.

Scoop dough by the 1/2 teaspoon, roll into balls*, and set 1-inch apart on prepared baking pans. Bake 8-9 minutes, or until browned at the edges and no longer raw-looking. Let cool five minutes on the pans before removing to a rack to cool completely.

Vanilla Wafers will keep in an airtight container at room temperature for at least a week.

Notes:

1. If you do not have or do not want to use light brown sugar, granulated sugar may be substituted.
2. Dough should be sticky, but still rollable.

Vanilla WafersVanilla Wafers