No-Churn Banana Raspberry Ripple Ice Cream
8 servings
Easy
Perfect for Canada Day celebrations, this yummy ice cream requires no ice-cream maker.
Ingredients
How to Prepare
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
Prep:
10 min
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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