No-Churn Banana Raspberry Ripple Ice Cream

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.