No-Churn Banana Raspberry Ripple Ice Cream

Perfect for Canada Day celebrations, this yummy ice cream requires no ice-cream maker.

8 servings

Easy 10 minutes

Ingredients

Ingredients

for this recipe No-Churn Banana Raspberry Ripple Ice Cream

No-Churn Banana Raspberry Ripple Ice Cream:

2 cup Whipping Cream 35%
sweetened condensed milk
1 tsp vanilla extract
salt
1 package Shirriff Banana Pudding & Pie Filling Mix
1 cup raspberries
0.25 cup raspberry jam
2 tbsp lemon juice

preparation

Preparation

1

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.

2

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. 

3

Before serving, let stand at room temperature for 5 to 10 minutes; scoop into serving dishes. 

Cook’s Tip

Enjoy Canada Day banana splits – topped with whipped cream, toasted almonds, banana, raspberries and shaved white chocolate.

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