for this recipe No-Churn Banana Raspberry Ripple Ice Cream
|2 cup||Whipping Cream 35%|
|sweetened condensed milk|
|1 tsp||vanilla extract|
|1 package||Shirriff Banana Pudding & Pie Filling Mix|
|0.25 cup||raspberry jam|
|2 tbsp||lemon juice|
Using electric mixer, whip cream until soft peaks form; beat in condensed milk, vanilla and salt until blended. Sprinkle Shirriff Banana Pudding & Pie Filling Mix over top; beat until combined. Pour into 9- x 5-inch (23 x 13 cm) loaf pan. Cover and freeze for 30 minutes.
Meanwhile, stir together raspberries, jam and lemon juice; let stand for 10 minutes. Fold into ice cream mixture just until swirled together; do not overmix. Freeze for 2 to 4 hours or until completely frozen.
Before serving, let stand at room temperature for 5 to 10 minutes; scoop into serving dishes.
Enjoy Canada Day banana splits – topped with whipped cream, toasted almonds, banana, raspberries and shaved white chocolate.