Description
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!
Ingredients
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)
Instructions
Step 1: Make the Ice Cream Base
- 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!)
- In a large bowl, whip 2 cups of heavy cream until stiff peaks form.
- In another bowl, mix 1 can of sweetened condensed milk with mashed bananas, vanilla extract, and salt.
- Gently fold the whipped cream into the banana mixture.
- Stir in crushed vanilla wafers and banana slices. Swirl in the vanilla pudding.
- Transfer to a freezer-safe container and freeze for 6 hours or until firm.
Notes
- 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.
- Prep Time: 10 minutes
- Freezing Time: 4 hours
- Cook Time: 20 minutes
- Cuisine: American