A while ago I made this very same recipe for my site, The Candid Appetite, in cheesecake form. Yes, my friends, Bourbon Banana Pudding Cheesecake is a thing over there. Who would have thought? It was a huge hit with the crowd, so when the editors at The Boys Club asked if I’d like to make a “boozy” ice cream sandwich for August, I jumped at the chance. Honestly though, I didn’t have this particular idea in mind when I agreed to it. Upon thinking of what I wanted to make, it seemed only natural to create a spin-off of one of my favorite posts. The rest is ice cream sandwich making history.
Creamy and decadent banana pudding ice cream isn’t only the thing that dreams are made of, it also happens to be the delicious filling to this frozen treat. The fact that it’s homemade bourbon banana pudding ice cream just seals the sweet deal. What sandwiches it together you might ask? What’s a classic banana pudding without vanilla wafer cookies? It’s a sad and lonely banana pudding, let me tell you. They need to be involved somehow, some way. So we’re baking up our own wafers and making all our ice cream sandwich dreams come true.
What can be better than a sinfully delicious and appropriately refreshing ice cream sandwich to mark the end of summer? An ice cream sandwich to end all ice cream sandwiches. So what if there’s a little booze involved? After all, isn’t that what brings everyone in this community closer together? If you promise to bring your appetite, I promise to bring these. Cheers!
Bourbon Banana Pudding Ice Cream
Yield: 3½ cups ice cream
Tools: ice cream maker, medium-sized pot, whisk, mixing bowls, freezer-safe container
1½ cups (348g) heavy whipping cream
¾ cup (150g) light-brown sugar
¼ cup (50ml) bourbon
3 egg yolks
3½ cups (363g) whole milk
3 large ripe bananas, peeled and mashed (slightly chunky)
2 tsp. vanilla extract
1. In a medium sauce pot, combine 1 cup heavy cream and the brown sugar. Whisk to combine and place over medium heat, stirring constantly until the mixture is warmed and the sugar has dissolved, about 5 minutes. Stir in bourbon and cook for another 3 minutes, allowing the alcohol to cook out. Remove from heat and allow to cool slightly.
2. In a separate bowl, whisk the egg yolks until slightly thick and pale in color, about 5 minutes. Temper the yolks by adding a bit of the warm cream and sugar mixture. Whisk constantly while you slowly stream in the cream. This ensures that the eggs won’t curdle from the heat. Then pour the egg yolk and cream mixture back into the pot. Add the milk, remaining heavy cream, mashed bananas, and vanilla extract. Stir to combine.
3. Place the pot back over medium heat and cook, stirring constantly, until the mixture has bubbled and slightly thickened. Pour into a container, allow to cool, and then place in the fridge. Let the mixture get really cold, at least 3 hours or overnight is best. Churn the ice cream base in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to a freezer safe container and freeze until the ice cream is firm, about 3 hours. Use for all your ice cream needs or sandwich in between homemade vanilla wafer cookies (recipe follows). Ice cream will keep in the freezer for up to a week.
Vanilla Wafer Cookies
Yield: 36 cookies
Tools: mixing bowls, mixer or wooden spoon to mix, parchment paper, baking sheets
1½ cups (195g) all-purpose flour
¼ tsp. baking powder
¼ tsp. salt
3 tbsp. (45g) unsalted butter, room temperature
3 tbsp. (45g) margarine or vegetable shortening
⅔ cup (140g) light-brown sugar, packed
½ cup (100g) granulated sugar
1 tsp. vanilla extract
1 large (30g) egg white
1. In a small bowl, whisk or sift the all-purpose flour, baking soda, and salt. Set aside.
2. In the bowl of an electric mixer or a large bowl if mixing by hand, cream together the butter and margarine (or shortening, if using). Stir in the sugars and beat on high, until light and fluffy. Add the egg white and vanilla extract and stir until evenly incorporated. Scrape down the bottom and sides of the bowl as needed. Add in the flour mixture and stir until just combined. Do not over-mix the dough at this point.
3. Turn out the cookie dough onto a lightly floured work surface and press it together to form a ball. Shape the ball into a 9-inch log. Wrap the dough log tightly in foil or parchment paper, twisting the ends to secure it. Make sure the log doesn’t flatten out. Chill in the refrigerator for at least 1 hour or until firm.
4. Preheat oven to 350° F. Line two baking sheets with parchment paper; set aside. Remove the dough log from the fridge and discard the parchment paper or foil. Cut the ends off and then cut the dough into 36 ¼-inch slices. Arrange the cookies onto the prepared cookie sheets, spacing them out evenly and allowing room for spreading. Bake for about 10-12 minutes or until golden brown around the edges. Remove from the oven and allow to cool on the pans for 5 minutes. Transfer the cookies to wire racks and allow to cool completely.
5. Set the ice cream out to soften a bit. Scoop out the bourbon banana pudding ice cream onto half of the cookies and top each with the other half. Place the ice cream sandwiches onto a baking sheet and freeze until firm. Store any leftover sandwiches in the freezer, individually wrapped with plastic. Sandwiches will keep for up to 5 days.