Caramelized Banana Pudding Ice Cream Milkshake with Marshmallow Whipped Cream

Ingredients:  

• 2 large bananas, sliced
• 2 cups of Cold Stone Creamery “Sweet Cream” flavor by International Delight
• 1/4 cup packed brown sugar
• 2 tbsp butter, unsalted
• 2 cups whole milk
• 1/2 box (approx 40) Vanilla Wafers
• 1 box (approx 3 oz) vanilla or banana flavored pudding mix

•  1 – 2 cups whole milk (depending on how thick you want it)
• 4-5 heaping scoops Caramelized Banana Pudding ice cream
• 2 cups Marshmallow Whipped Cream
• 2 Vanilla Wafer cookies, for garnish
• 2 straws
  

•  1 cup heavy cream
• 1 tbsp sugar
•  1/2 cup Marshmallow Fluff
• 1/2 tsp vanilla

Directions: 

1.  Melt butter in a skillet over medium low heat.
2. Add brown sugar, stir and caramelize and darken slightly, about 30 seconds
3. Add sliced banana and stir until softened and caramelized, about one minute. Remove from heat.
4. Place vanilla wafers in a food processor and pulse until they are crushed down but still have some texture and small chunks. 
5. In a large mixing bowl with a mixer attachment, combine caramelized bananas, crushed vanilla wafers, dry pudding mix, milk, and Cold Stone Creamery “Sweet Cream” flavor by International Delight. 
6. Blend on low until combined and use a rubber spatula to make sure all the dry mix is incorporated in the bottom of the bowl. 
7. Pour into a freezer bowl of an ice cream machine and mix according to ice cream machine instructions, usually about 20 minutes.
8. When the ice cream is finished it is very soft (but mighty tasty!). I recommend putting it in a freezer safe covered container and freezing for another 2 hours before preparing the milkshake. 

1.  Add 4-5 scoops of Caramelized Banana Pudding ice cream to a blender.
2. Add 1-2 cups of whole milk (start with one cup and add more if it is too thick)
3. Blend until smooth and combined.
4. Top with Marshmallow Whipped Cream, a straw, and garnish with a vanilla wafer cookie. 

1. Chill a mixing bowl and mixer attachment in the freezer until ready to use.
2. Remove bowl and mixer from freezer and add heavy cream, marshmallow fluff, vanilla, and sugar to the bowl.
3. Mix on high until soft peaks form.
4. Serve a large scoop on top of each milkshake or store in a sealed container in the refrigerator until ready to use.

Now time for the milkshake!

 Take your hardened ice cream out of the freezer. Add 4-5 heaping scoops to a blender.

 Add 1- 1 1/2 cups cold whole milk to the blender and mix until combined.
Top with a mound of whipped cream, a straw, and a vanilla wafer.

Not a fan of whole milk? This is a decedent treat friends and whole milk, along with full fat ice cream, will give the milk shake a thicker, smoother consistency (more than skim or low fat varieties). 
Another tip: Keep the milk nice and cold until you are ready to blend (you can even put the blender jar in the fridge until ready to use) and make sure the ice cream is frozen and right out of the freezer. 

 

Don’t forget the secret to perfect whipped cream:
freeze your mixing bowl and mixer attachment! 
Make sure it is icy cold when you are mixing your cream and sugar on high and you will get fluffy whipped cream in no time!

 

Cool down and treat yourself to this decadent summertime dessert! 
Check out the info below on how you can win $400 from International Delight! Think of all the shakes and ice cream you can buy (and make!) with $400! Good luck 🙂

 Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social! 

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.