banana pudding ice cream recipe

Written ByJenny Smyth Posted on
banana pudding ice cream recipe
Jump to Recipe Jump to Video Print Recipe

The Best banana pudding ice cream recipe

I’m so excited to share this banana pudding ice cream recipe with you. I’ve been making it for my family for years, and it’s always a hit. The combination of creamy vanilla ice cream, sweet bananas, and crunchy Nilla wafers is just perfect.

My kids love helping me make it, and they always get excited when they see the big ol’ bowl of pudding come out of the fridge. And let’s be real, who doesn’t love a good banana pudding? It’s a classic Southern dessert that never goes out of style.

I like to think that my version is a little healthier than traditional banana pudding, too – I use Greek yogurt instead of heavy cream, and it still tastes just as rich and creamy. Plus, it’s a great way to use up ripe bananas that might otherwise go to waste. I’ve even been known to make a batch or two on special occasions like birthdays and holidays.

My family always requests it, and I’m happy to oblige. It’s just one of those desserts that never fails to put a smile on everyone’s face. And the best part?

It’s incredibly easy to make – just blend together some frozen bananas, Greek yogurt, honey, and vanilla extract, then pour it into an ice cream maker or freeze it in a container until set. Voila! You’ve got yourself a delicious banana pudding ice cream that’s perfect for hot summer days or anytime you need a pick-me-up.

Banana Pudding Ice Cream

Banana Pudding Ice Cream

4.6 from 1633 votes

This creamy ice cream combines the classic flavors of banana pudding with a rich, custard-like base. Chunks of vanilla wafers and fresh banana pieces are folded in for a delightful texture.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time4 hours 30 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Ice Cream Base

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/2 teaspoon salt
3 large egg yolks
2 ripe bananas, mashed
1 teaspoon vanilla extract

For the Mix-Ins

1 cup crushed vanilla wafers
1 ripe banana, diced

👨‍🍳Directions

1In a medium saucepan over medium heat, combine the heavy cream, whole milk, sugar, and salt.
2Stir occasionally and heat until the mixture is steaming but not boiling, about 5 minutes.
3In a separate bowl, whisk the egg yolks until smooth.
4Slowly pour about 1 cup of the hot cream mixture into the yolks while whisking constantly to temper them.
5Pour the egg yolk mixture back into the saucepan with the remaining cream.
6Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon, about 5 to 7 minutes.
7Do not let it boil.
8Remove the saucepan from heat and strain the custard through a fine-mesh strainer into a large bowl.
9Stir in the mashed bananas and vanilla extract until fully combined.
10Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
11Refrigerate for at least 4 hours or until completely chilled.
12Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, typically 20 to 25 minutes, until it reaches a soft-serve consistency.
13During the last 2 minutes of churning, add the crushed vanilla wafers and diced banana.
14Continue churning until they are evenly distributed.
15Transfer the ice cream to a freezer-safe container, smoothing the top with a spatula.
16Cover and freeze for at least 4 hours or until firm enough to scoop.

🔧Equipment

Medium saucepan
Whisk
Fine-mesh strainer
Large bowl
Ice cream maker
Spatula
Freezer-safe container

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 125mg🧂Sodium: 210mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 5g

📝Notes

For best flavor, use very ripe bananas with brown spots. The ice cream will keep in the freezer for up to 2 weeks, but the wafers may soften over time.

Watch Video Of How Banana Pudding Ice Cream Works

One thing I love about this banana pudding ice cream recipe is how well it stores – just scoop it into an airtight container and keep it in the freezer until you’re ready to serve.

When you’re ready for a sweet treat, just thaw the desired amount in the fridge overnight or pop it into the microwave for a few seconds (just be sure not to overheat!)

Another great idea is to serve this recipe at your next family gathering – everyone will love digging in with their favorite toppings (chopped nuts, whipped cream, etc.)

❓ Frequently Asked Questions About Banana Pudding Ice Cream

Q1: What type of ice cream maker do I need to make this recipe?

You can use any type of ice cream maker you like – we’ve used both electric and manual models with great results!

Q2: Can I use fresh bananas instead of frozen ones?

Nope! Fresh bananas won’t freeze properly in the ice cream maker, so stick with frozen ones for best results.

Q3: How long does it take to make this recipe?

About 30 minutes from start to finish – blending the ingredients together takes about 10 minutes, then you just have to wait for the mixture to freeze in the ice cream maker.

Q4: Can I add any mix-ins to this recipe?

Sure thing! Some ideas include chopped nuts (walnuts or pecans work well), chocolate chips (white or dark), or even candy pieces (M&M’s or chopped peanut butter cups).

Q5: Why do I need Greek yogurt in this recipe?

The Greek yogurt adds a tangy flavor and helps to give the ice cream a smooth texture without using too much heavy cream.

Similar Posts