Banana Pudding Ice Cream

If you love banana pudding, this Banana Pudding Ice Cream is the ultimate frozen treat! Creamy, rich, and loaded with real banana flavor, swirls of vanilla pudding, and crunchy wafer cookies, it’s the perfect combination of nostalgia and indulgence. No ice cream maker? No problem—this recipe includes an easy no-churn option!

Why You’ll Love This Recipe

• Ultra creamy & smooth – No icy texture, just rich banana goodness
• Full of banana pudding flavor – Real bananas, pudding, and vanilla wafers
• Easy to make – Includes both ice cream maker and no-churn methods
• Perfect summer dessert – Refreshing, nostalgic, and irresistible

Ingredients You’ll Need

For the Ice Cream Base:

• 2 ripe bananas (mashed)
• 1 cup whole milk
• 2 cups heavy cream
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon banana extract (optional, for stronger banana flavor)
• ¼ teaspoon salt

For the Pudding Swirl:

• 1 cup prepared vanilla pudding (homemade or instant mix)

For the Mix-Ins:

• ¾ cup crushed vanilla wafers
• ½ cup banana slices (optional, for extra texture)

Tools You’ll Need

• Ice cream maker (or mixing bowl for no-churn)
• Blender or hand mixer
• Freezer-safe container
• Whisk

How to Make Banana Pudding Ice Cream

Step 1: Make the Ice Cream Base

1. In a blender, combine mashed bananas, whole milk, heavy cream, sugar, brown sugar, vanilla extract, banana extract (if using), and salt. Blend until smooth.

Step 2: Churn the Ice Cream (Ice Cream Maker Method)
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20–25 minutes).

Step 3: Add the Mix-Ins
3. Once the ice cream starts to thicken, fold in the crushed vanilla wafers and banana slices.
4. Gently swirl in the prepared vanilla pudding using a spoon (don’t overmix).

Step 4: Freeze & Set
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours (or until firm).

No-Churn Method (No Ice Cream Maker Required!)

1. In a large bowl, whip 2 cups of heavy cream until stiff peaks form.
2. In another bowl, mix 1 can of sweetened condensed milk with mashed bananas, vanilla extract, and salt.
3. Gently fold the whipped cream into the banana mixture.
4. Stir in crushed vanilla wafers and banana slices. Swirl in the vanilla pudding.
5. Transfer to a freezer-safe container and freeze for 6 hours or until firm.

What to Serve with Banana Pudding Ice Cream

• A drizzle of caramel or chocolate sauce
• Extra vanilla wafers for crunch
• Fresh banana slices on top
• A dollop of whipped cream

Tips for the Best Ice Cream

• Use ripe bananas – The riper, the sweeter and more flavorful the ice cream will be.
• Swirl in pudding gently – This keeps those creamy pockets of vanilla goodness intact.
• Let it soften before serving – Allow the ice cream to sit at room temperature for 5 minutes before scooping.
• Want a stronger banana flavor? Add a teaspoon of banana extract.

Storage Tips

• Freeze properly: Store in an airtight container to prevent ice crystals from forming.
• Best enjoyed within 2 weeks for the freshest taste.

Frequently Asked Questions

Can I use store-bought pudding?
Yes! Instant vanilla pudding works great and saves time.

Can I use frozen bananas?
Fresh bananas work best for blending smoothly, but frozen bananas can be used if thawed first.

Is this ice cream gluten-free?
Yes, just use gluten-free vanilla wafers or omit them.

This Banana Pudding Ice Cream is creamy, dreamy, and packed with banana pudding flavor—perfect for a refreshing summer dessert! Try it out and let me know how it turns out.

Preparation Time: 10 minutes
Churning Time: 20 minutes
Freezing Time: 4 hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 280 | Protein: 4g | Carbohydrates: 32g | Fat: 15g | Sugar: 22g | Fiber: 1g

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