Ingredients
Equipment
Method
Make the whipped cream
- Whip the heavy cream to stiff peaks until the mixture holds a clear trail when you lift the whisk.
- Whisk the sweetened condensed milk, banana puree, vanilla extract, and salt together until smooth and thick.
- Gently fold the banana mixture into the whipped cream until no large streaks remain and the color turns evenly banana-yellow.
Add the mix-ins
- Fold in the toasted walnuts and fudge chunks, using a few gentle turns so the chunks stay intact.
Freeze
- Transfer the mixture to a 9x5 loaf pan, level the top, and freeze at least 6 hours or overnight until firm and scoopable.
Notes
Pro tip: For the easiest folding, keep the whipped cream fluffy (don’t overmix) and fold just until streaks disappear—this keeps the texture creamy. Refrigerate leftovers only briefly; for best quality, keep covered in the freezer up to 2 weeks (no need to thaw long before serving). Freezer yes—freeze longer for firmer slices. Dietary swap: use sweetened condensed milk alternatives that are dairy-free or use full-fat coconut cream plus an appropriate sweetened condensed-style ingredient for a dairy-free version (texture may vary).
