Why You’ll Love This Recipe
I love how this ice cream captures all the nostalgic flavors of banana pudding in frozen form. It’s incredibly creamy, bursting with banana and vanilla notes, and the crushed wafer cookies add the perfect crunch. It’s an easy no-bake dessert that feels special every time.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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
directions
I start by whisking together the mashed bananas, whole milk, heavy cream, sweetened condensed milk, sugar, vanilla extract, and a pinch of salt in a large bowl until everything is well combined.
I always taste the mixture to make sure the sweetness is just right before moving forward.
Next, I pour the mixture into my ice cream maker and churn according to the manufacturer’s instructions—usually around 20 to 25 minutes—until it thickens to a soft-serve consistency.
About five minutes before the churning is done, I add in the crushed vanilla wafer cookies so they get evenly distributed without breaking down too much.
Once it’s churned, I transfer the ice cream to a freezer-safe container and press a piece of parchment paper directly on the surface to prevent ice crystals from forming.
I freeze the ice cream for at least 4 hours, or until it’s firm enough to scoop.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 0 minutes (plus churning)
Total Time: 4 hours 15 minutes
Servings: 6 servings
Kcal: approximately 220 kcal per serving
Variations
Sometimes I fold in a swirl of caramel sauce or layer crushed cookies in the container for more texture. A dash of cinnamon or a splash of bourbon also adds a fun twist. I’ve also tried it with chocolate chips or mini marshmallows for a playful mix-in.
storage/reheating
I store this ice cream in an airtight container in the freezer for up to 2 weeks. Before scooping, I let it sit at room temperature for 5 to 10 minutes to soften slightly. There’s no reheating needed—just scoop and enjoy.
FAQs
Can I make this without an ice cream maker?
Yes, I can freeze the banana cream mixture in a shallow dish, stirring every 30 minutes until it’s scoopable, though the texture will be less creamy.
How ripe should the bananas be?
I use bananas that are fully ripe with brown spots—they give the ice cream the best flavor and natural sweetness.
Can I use dairy-free milk and cream?
Absolutely. I’ve used almond milk and coconut cream with great results for a vegan version.
Will the vanilla wafers stay crunchy?
They soften slightly in the ice cream, which I like—it mimics the classic banana pudding texture.
Can I add other fruits?
Yes, I sometimes mix in chopped strawberries or blueberries for a fruity twist.
Conclusion
Banana Pudding Ice Cream is one of those desserts that makes me feel like a kid again. It’s rich, creamy, and layered with flavor and texture. Whether served in a cone or a bowl, it’s a refreshing treat that brings smiles all around.
Print
Banana Pudding Ice Cream
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This creamy banana pudding ice cream blends ripe bananas, sweetened condensed milk, and crushed vanilla wafers for a nostalgic Southern-style frozen treat.
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 mashed bananas, milk, cream, sweetened condensed milk, sugar, vanilla, and salt until well combined.
Taste and adjust sweetness if needed.
Pour mixture into an ice cream maker and churn for 20–25 minutes until soft-serve consistency.
In the last 5 minutes, add crushed vanilla wafers.
Transfer to a freezer-safe container, press parchment onto the surface, and freeze for at least 4 hours.
Let sit at room temp 5–10 minutes before scooping.
Notes
Add caramel swirls, chocolate chips, or a dash of cinnamon for variations.
Use very ripe bananas for best flavor.
Vegan option: use almond milk and coconut cream.
For a no-churn version, freeze and stir the mixture every 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (plus churning)
- Category: Dessert, Ice Cream
- Method: Churning, Freezing
- Cuisine: American, Southern
