Preparation

• Remove the cream cheese from the refrigerator and let it sit at room temperature for about 5 minutes to soften slightly. Using an electric mixer on medium speed, beat the cream cheese for 1-2 minutes until completely smooth and creamy with no lumps.
• Add the instant banana pudding mix to the smooth cream cheese and stir thoroughly on medium speed until well combined. Pour in the sweetened condensed milk and vanilla, mixing on medium-low speed until fully incorporated.
• In a separate bowl, pour the cold heavy cream and add a pinch of salt. Using an electric mixer on medium-high speed, whip the cream until stiff peaks form—this usually takes 2-3 minutes.
• Gently fold the whipped cream into the pudding mixture from Step 2 using a spatula, being careful to maintain the airiness of the whipped cream.
• Gently fold in the sliced bananas and crushed vanilla wafers, reserving a small handful for garnish.
• Pour the ice cream mixture into a baking dish or similar-sized freezer-safe container. Smooth the top and sprinkle reserved crushed vanilla wafers on top.
• Cover the container and freeze for 5-6 hours or until ice cream is completely frozen.
• Remove the ice cream from the freezer and let it rest at room temperature for 5-10 minutes before scooping.