Banana Pudding Ice Cream

What happens when you combine two dessert favorites—Southern banana pudding and classic ice cream? You get banana pudding ice cream, a treat that feels like a big, sweet hug! Banana pudding first showed up in Southern kitchens in the late 1800s, with its comforting layers of sliced bananas, custard, and vanilla wafers. Over the years, it got even easier to make, thanks to quick fixes like instant pudding and Nilla wafers.

This recipe? It takes that nostalgic flavor and gives it a refreshing, frozen twist. It’s the perfect dessert for summer afternoons or whenever you want a little taste of home. And the best part? It’s simple enough for beginners but tasty enough to wow a crowd.

The Basics

Here’s what you need to know before diving in:

• Time Required: About 4 hours and 35 minutes (most of that is chilling and freezing time).
• Servings: Makes 4 portions, but you can double or triple it for parties.
• Difficulty: Easy—no stress here.
• What You’ll Need:
• Medium saucepan
• Airtight container
• Ice cream maker (or a simple no-churn alternative)
• Whisk

Bonus: You can prep this ahead of time—it keeps well in the freezer for two weeks. Perfect for planning ahead or surprising guests!

Ingredients

The Essentials

• 2 cups heavy cream
• 2½ cups whole milk
• ½ cup sugar
• 1 (3.4-ounce) package of instant banana pudding mix
• 1 large ripe banana, cut into small chunks
• ½ cup crushed Nilla wafers (plus extra for topping, if you’d like)

Swaps & Tweaks

• No Heavy Cream? Use half-and-half for a lighter version.
• Dairy-Free? Try coconut cream and almond or oat milk.
• Out of Nilla Wafers? Any cookie with a hint of vanilla will do.
• No Banana Pudding Mix? Swap it for vanilla pudding and mix in a mashed banana for extra flavor.

Pro Tip: Use ripe bananas with brown spots—they’re sweeter and creamier. And stick to instant pudding (not the cook-and-serve kind). Trust me, it makes a difference.

How to Make It

Making banana pudding ice cream is easier than you think. Let’s break it down step by step:

Step 1: Prep the Base

1. In a medium saucepan, heat the heavy cream and milk over medium-low heat. Don’t let it boil—you just want a gentle simmer.
2. Remove from the heat and whisk in the sugar until it’s fully dissolved. Tip: Rub a little of the mixture between your fingers—it should feel smooth.
3. Pour this mixture into an airtight container and pop it in the fridge to chill for at least 4 hours. The cooler it gets, the creamier your final ice cream will be.

Step 2: Mix the Ice Cream

4. After the base is nice and cold, stir in the instant banana pudding mix. Whisk well until there are no lumps, and watch as the mixture thickens slightly.
5. Pour it into your ice cream maker and churn according to the manufacturer’s instructions. No ice cream maker? No problem. Pour it into a loaf pan and stir every hour as it freezes—it works like a charm.

Step 3: Add the Good Stuff

6. During the last few minutes of churning (or after 3 hours if you’re doing no-churn), gently fold in the banana chunks and crushed Nilla wafers. These mix-ins bring texture and bursts of flavor to every bite.

Step 4: Freeze & Serve

Freeze it for 2 more hours until it’s firm. When you’re ready to serve, let it sit on the counter for 5–10 minutes to soften up.

Scoop the ice cream into a freezer-safe container and smooth the top. Feeling fancy? Sprinkle on some extra crushed wafers.

Make It Your Own

This recipe is super flexible. Want to get creative? Here are a few ideas:

Dietary Adjustments

• Dairy-Free: Use coconut cream with almond milk, and pick a vegan pudding mix.
• Gluten-Free: Swap in gluten-free vanilla wafers—or skip them entirely.

Flavor Boosts

• Add a pinch of cinnamon or nutmeg to the ice cream base. Feels cozy, right?
• Swirl caramel or chocolate sauce into the ice cream before freezing. Dessert just got next-level.

Seasonal Spins

In the summer, toss in a handful of fresh strawberries or blueberries for a fruity twist.

Serving & Storing

How to Serve It:

• Scoop it into bowls and top with extra Nilla wafers.
• Drizzle caramel sauce on top for a little extra indulgence.
• Feeling fancy? Add whipped cream or a sprinkle of crushed meringue for a traditional banana pudding vibe.

Storing Leftovers:

Store your ice cream in an airtight container in the freezer for up to two weeks. To keep it extra fresh, press some plastic wrap directly against the surface before sealing the lid.

Quick Thaw Tip:

If the ice cream gets too hard, let it sit at room temp for 10 minutes before scooping. No need to wrestle with your dessert!

Banana pudding ice cream is more than a dessert. It’s a bite of nostalgia, a cool treat for sunny days, and a recipe you’ll want to make again and again. Whether you’re sharing it with friends or sneaking a bowl after dinner, this dish is a winner every time!

Enjoy every creamy, crunchy bite. 

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