If you’re a fan of the classic banana pudding, this Banana Pudding Ice Cream is a must-try. It combines the rich, creamy texture of homemade ice cream with the delightful flavors of ripe bananas and crunchy vanilla wafer cookies. With just a few simple ingredients, this frozen treat brings together everything I love about banana pudding—only in ice cream form. It’s the perfect dessert to cool down with during the summer or to enjoy any time of the year!
Ingredients
3 ripe bananas, mashed
1 cup whole milk
1 cup heavy cream
½ cup sweetened condensed milk
¼ cup granulated sugar
1 teaspoon vanilla extract
A pinch of salt
1 cup vanilla wafer cookies, roughly crushed
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, whisk together the mashed bananas, whole milk, heavy cream, sweetened condensed milk, sugar, vanilla extract, and a pinch of salt. Make sure everything is well combined.
Taste the mixture, and if needed, adjust the sweetness by adding a little extra sugar.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes, until it reaches a soft-serve consistency.
In the final 5 minutes of churning, add the crushed vanilla wafers, allowing them to mix evenly with the ice cream base.
Transfer the ice cream to a freezer-safe container. To prevent ice crystals from forming, place a piece of parchment paper directly on the surface of the ice cream.
Freeze the ice cream for at least 4 hours, or until it firms up enough to scoop.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 0 minutes (plus churning time)
Total Time: 4 hours 15 minutes
Each serving contains approximately 220 kcal.
Variations
Chocolate Banana Pudding Ice Cream: If I want a twist on the classic, I add some chocolate chips or a swirl of chocolate fudge into the ice cream during the churning process.
Nutty Banana Pudding Ice Cream: For a bit of crunch, I throw in chopped pecans or walnuts along with the vanilla wafers.
Dairy-Free Version: To make this recipe dairy-free, I can substitute the whole milk and heavy cream with coconut milk and the sweetened condensed milk with a coconut-based version.
Storage/Reheating
To store, I make sure to place the ice cream in an airtight, freezer-safe container and cover it with a layer of parchment paper to prevent freezer burn. This ice cream can be kept in the freezer for up to 2 weeks. When ready to enjoy, let it sit out for a few minutes to soften slightly for easier scooping.
FAQs
How ripe should the bananas be for the best flavor?
For the best banana flavor, I prefer using bananas that are very ripe, with lots of brown spots. The riper the bananas, the sweeter and more flavorful the ice cream will be.
Can I make this recipe without an ice cream maker?
Yes, if I don’t have an ice cream maker, I can pour the mixture into a shallow pan and freeze it, stirring every 30 minutes to break up ice crystals until it reaches the desired consistency. It won’t be as smooth as with an ice cream maker, but it’ll still be delicious!
Can I add other mix-ins like chocolate or fruit?
Definitely! I love adding different mix-ins, like chocolate chips, caramel swirls, or fresh strawberries. Just be sure to add them in the last few minutes of churning to ensure they’re evenly distributed.
How long does it take for the ice cream to firm up in the freezer?
I typically freeze the ice cream for at least 4 hours to allow it to firm up enough for scooping. If I want it to be extra firm, I can leave it in the freezer overnight.
Can I use low-fat milk instead of whole milk?
I prefer using whole milk for a richer, creamier texture, but I can use low-fat milk if I want a lighter version. Just keep in mind that it may not be as creamy as the original.
Conclusion
This Banana Pudding Ice Cream is everything I love about the classic dessert, turned into a frozen treat that’s perfect for summer or any time I need a sweet, comforting indulgence. With simple ingredients and a few easy steps, it’s an irresistible treat I can make and enjoy with friends and family. Whether I’m craving the creamy banana flavor or the crunch of the vanilla wafers, this recipe is sure to satisfy my dessert cravings every time!
Recipe:
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Banana Pudding Ice Cream
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Banana Pudding Ice Cream combines the creamy texture of homemade ice cream with the sweet flavor of ripe bananas and crunchy vanilla wafer cookies, making it a perfect treat for any time of year.
Ingredients
3 ripe bananas, mashed
1 cup whole milk
1 cup heavy cream
½ cup sweetened condensed milk
¼ cup granulated sugar
1 teaspoon vanilla extract
A pinch of salt
1 cup vanilla wafer cookies, roughly crushed
Instructions
- In a large bowl, whisk together the mashed bananas, whole milk, heavy cream, sweetened condensed milk, sugar, vanilla extract, and a pinch of salt. Make sure everything is well combined.
- Taste the mixture and adjust sweetness by adding extra sugar if needed.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for 20-25 minutes, until it reaches a soft-serve consistency.
- In the final 5 minutes of churning, add the crushed vanilla wafers, allowing them to mix evenly with the ice cream base.
- Transfer the ice cream to a freezer-safe container. To prevent ice crystals from forming, place a piece of parchment paper directly on the surface of the ice cream.
- Freeze the ice cream for at least 4 hours, or until it firms up enough to scoop.
Notes
For a chocolate version, add chocolate chips or a swirl of chocolate fudge during churning.
For a nutty twist, add chopped pecans or walnuts along with the vanilla wafers.
To make it dairy-free, substitute coconut milk for whole milk and heavy cream, and use coconut-based sweetened condensed milk.
Store in an airtight container with parchment paper on top to prevent freezer burn. It keeps for up to 2 weeks in the freezer.
Let the ice cream sit out for a few minutes before serving to soften slightly for easier scooping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (plus churning time)
- Category: Dessert
- Method: Ice cream maker
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 220 kcal
- Sugar: 28g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
