Banana Pudding Ice-cream Cupcakes

Name: Banana Pudding Ice-cream Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 medium sizes ripe bananas, mashed; 2 teaspoons lemon juice; 1 Tbsp meringue powder; 6 Tbsps sugar; 946 milliliters vanilla ice cream, softened; 12 vanilla wafers, coarsely crushed; 59 milliliters cold water; 118 milliliters frozen whipped topping, thawed

Banana Pudding Ice-cream Cupcakes might be just the dessert you are searching for. This dairy free recipe serves 12. One serving contains 168 calories, 2g of protein, and 6g of fat. From preparation to the plate, this recipe takes about 45 minutes. A mixture of vanillan ice cream, sugar, meringue powder, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of American cuisine.

Instructions

Place 12 foil baking cups into muffin pans; sprinkle crushed wafers evenly into cups.

Ingredients you will need

Wafer Cookies

Equipment you will use

Aluminum Foil

Stir together banana and lemon juice; stir mixture into ice cream. Gently fold in whipped topping. (Do not blend completely.) Freeze for 1 hour or until almost firm.

Ingredients you will need

Whipped Topping

Lemon Juice

Ice Cream

Banana

Spoon ice cream mixture evenly into prepared baking cups. Freeze 8 hours.

Ingredients you will need

Ice Cream

Stir together meringue powder, 1/4 cup cold water, and 3 tablespoons sugar. Beat at high speed with an electric mixer 5 minutes. Gradually add remaining 3 tablespoons sugar, beating mixture at high speed for 5 minutes or until stiff peaks form.

Ingredients you will need

Sugar

Water

Equipment you will use

Hand Mixer

Spread 2 tablespoons meringue (working rapidly) over frozen cupcakes in pans, sealing to edge of foil liner. Fill a roasting pan with ice, and place muffin pans over ice.

Ingredients you will need

Cupcakes