Step 1

Spray a loaf pan with pam or grease with butter (doesn’t matter which, this is acting as glue for parchment paper) and then press a large sheet of parchment paper into the loaf pan.

‍

Step 2

Pour roughly ⅔ of the bag of wafers onto a large cutting board and gently roll them with a rolling pin to crush into crumbs and chunks. The untouched, remaining ⅓ of wafers in the bag will be used for layering the ice cream later.

Step 3

Mash 1 banana. Chop the second banana into small, ¼ inch pieces.

Step 4

In a small mixing bowl, mix the mashed banana, sweetened condensed milk, and crushed wafer crumbs.

Step 5

In a large mixing bowl, use your electric mixer to whip the heavy cream, vanilla, and salt to medium stiff peaks (pls don’t overbeat).

Step 6

Spoon one third of the banana-milk-wafer mix into the whipped cream and fold it in with a rubber spatula. The mix is much heavier than the whipped cream and will sink to the bottom if you don’t mix it in in three parts. Continue to spoon in a third at a time, folding after each addition.

Step 7

Pour half of the finished ice cream batter into the parchment-lined loaf pan. Now add some of those leftover nilla wafers and chopped banana pieces. Pour in the remainder of the ice cream batter.

Step 8

Decorate the top of the ice cream with whatever wafers and bananas you have left!

Step 9

Cover the top of the ice cream with plastic wrap and make sure the plastic makes contact with the surface layer of the ice cream so that no air can access it. Please oh please freeze 10-12 hours before serving.