Cookies and cream, of a sort.

I started baking in earnest a decade ago at my first job at Vintage/Anchor Books, a part of the Knopf Group (itself a part of Random House — now Penguin Random House), because I had a group of people to experiment on. In those days I was particularly fond of banana pudding, likely because of the Magnolia Bakery empire, and I often made it for work events. I haven’t made it in years, but there’s something so satisfying about the flavor and texture combinations that I felt like trying it out in ice cream form. You can buy Nilla wafers, or use the Serious Eats recipe, which you’ll only need half of for the ice cream.

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