As an Amazon Associate I earn from qualifying purchases.
This homemade Banana Pudding Ice Cream combines the delicious flavors of Southern banana pudding with the creaminess of ice cream. With crunchy vanilla wafers and real bananas, it’s a satisfying frozen treat that anyone will love.
Homemade banana pudding ice cream
Banana pudding ice cream has become famous thanks to Magnolia Bakery. Leveraging on the fame of its banana pudding, the New York bakery has introduced an ice cream with the same flavor. Although many people associate it with Magnolia Bakery, in reality the dessert comes from the Southern cuisine.
Southern banana pudding ice cream originates from the classic banana pudding, which consists of layers of vanilla custard, bananas, and vanilla wafers. It became popular in the 20th century, and it soon inspired ice cream makers. People love this ice cream so much that many brands like Blue Bell or Hershey’s developed their own product. Oh, and let’s not forget the iconic Trader Joe’s banana pudding ice cream. Probably my favorite.
Banana pudding ice cream is a frozen treat that combines the creaminess of ice cream with the sweet vanilla-y flavors of the pudding. Chunks of vanilla wafers add a delicious crunch that you won’t be able to resist.
If you are a fan of this banana cream flavor, this recipe is for you. It’s quick and easy to make, with simple ingredients only. The best thing is that it tastes rich and creamy like the original, but made at home whenever you crave it. Similar to butter pecan ice cream, banana pudding ice cream is perfect for picnics, cookouts, potlucks and family gatherings. Everyone will love it on a hot summer day!
Ingredients & Substitutes
- Eggs. You’ll need two large eggs, preferably from free-range chickens. As a replacement you can also use 3 egg yolks, they will produce a much creamier texture.
- Milk. My recipe for banana pudding ice cream is healthy, or at least healthier than the original. It replaces half and half cream with whole milk, which has less fat and calories. You can swap out whole milk for semi-skimmed milk, or use regular half and half.
- Heavy whipping cream. For a rich and creamy texture, you will need to combine milk with heavy whipping cream. As ice cream needs fat, heavy cream cannot be replaced with more milk. To make it dairy-free, use coconut cream.
- Brown sugar. I like making banana cream ice cream with brown sugar as a sweetener. Feel free to sweeten yours with a mix of brown sugar and white sugar, white sugar only, coconut sugar, or sugar-free sweeteners such as erythritol or monk fruit sweetener
- Vanilla extract and salt. Vanilla enriches the taste profile, salt balances the sweetness level and brings out all the good banana flavors.
- Vanilla wafers. Nilla wafers add crunchiness and flavor to banana pudding homemade ice cream, making it as satisfying as the original. If you don’t have Nilla wafers, replace with regular vanilla wafers or graham crackers.
- Ripe bananas. Essential to give this ice cream its original, pronounced flavor. Choose two very ripe bananas with brown spots on their skin, they are sweetener and more flavorsome.
How to make banana pudding ice cream
In a large saucepan, combine milk with brown sugar and salt. Cook over medium heat, stirring frequently for a couple of minutes until hot. Do not bring to a boil. In the meantime, add eggs and vanilla extract to a large mixing bowl and quickly beat to combine.
After cooking it for a couple of minutes, pour half of the sugar mixture into the beaten eggs, mixing well to incorporate all ingredients together. Return your custard to the saucepan containing the remaining half of the milk.
Stir in the heavy whipping cream. Cook over low-medium heat for a couple of minutes more, stirring frequently. Remove from the heat and transfer to a large bowl. Let the mixture cool completely to room temperature. Once it has cooled, stir in the mashed ripe bananas.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Fold in a cup of crushed Nilla wafers, then transfer the churned ice cream to a freezer-safe container. Cover and freeze for at least 4 hours before serving, or until it’s firm.
Storage directions
Once churned, the banana cream ice cream must be frozen in a freezer safe container for at least 4 hours. After 4 hours the ice cream should have set and is ready to serve. Enjoy it immediately, with slices of banana and more vanilla wafers on top. It tastes better when freshly made, but you can also save it for the next days.
Store banana pudding ice cream leftovers in a freezer safe container, covered with parchment paper or plastic wrap before sealing with lid. Freeze in its container for up to 4 days. I do not recommend freezing it for longer than that, as the ice cream tends to lose creaminess and ice burns may form on top.
Recipe tips
- Sweeten to taste. I usually make my ice cream with ¾ cup of brown sugar, but you may need more if you like it sweeter. Just don’t go overboard with sugar because ripe bananas will also add sweetness.
- Use ripe bananas. Choose ripe and spotty bananas, they are sweetener with a delicious flavor and make the ice cream creamier in texture.
- Dairy-free banana pudding ice cream. If you can’t eat dairy, make dairy-free banana ice cream with nondairy milk and coconut cream as a replacement for regular milk and heavy cream. You can also use lactose-free options.
- Serve freshly made. Homemade banana pudding ice cream tastes better and is creamier after churning and freezing it for at about 4 hours. If it stays in the freezer for too long, the ice cream tends to become quite hard and icy.
- Add toppings. You can serve banana cream ice cream alone as it is, it already tastes so delicious with the Nilla wafers inside. Or enjoy it with toppings such as sliced banana, more vanilla wafers, chopped walnuts or pecans.
I do not recommend making banana pudding ice cream with frozen bananas. They are icy and more watery, so they won’t give this dessert its iconic sweet and pronounced flavor. Whenever possible, try to use ripe bananas.
From toppings to mix-ins, this ice cream lends itself to plenty of customizations. You can add some chopped walnuts or pecans, peanuts, graham crackers, chocolate chips or a drizzle of keto caramel sauce. And if you can’t eat dairy, swap out whole milk for plant based milk and heavy cream for coconut cream to make it dairy-free.
More summer desserts
- Butter pecan ice cream
- Frozen lemonade
- Frozen yogurt
- Blueberry yogurt clusters
- Protein cheesecake
- Protein ice cream
- Keto ice cream
Banana Pudding Ice Cream
Equipment
Ingredients
- 1 cup whole milk, or half and half
- 2 whole eggs, beaten
- 1 cup heavy whipping cream
- ¾ cup brown sugar, add more to taste
- 1 teaspoon vanilla extract
- a pinch of salt
- 2 medium ripe bananas, mashed
- 1 cup Nilla wafers, crushed
Instructions
- In a large mixing bowl, quickly beat eggs with vanilla extract.
- In a large saucepan, combine milk with brown sugar and salt. Cook over medium heat, stirring frequently for a couple of minutes until hot. Do not bring to a boil.
- Gradually pour half of the sugar mixture into the beaten eggs, mixing well to incorporate all ingredients together. Return the custard to the saucepan containing the remaining milk.
- Stir in cream. Cook over low-medium heat for a couple of minutes more, stirring frequently.
- Remove from the heat and transfer to a large bowl. Let the mixture cool completely to room temperature.
- Once it has cooled, stir in the mashed ripe bananas.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Fold in crushed Nilla wafers.
- Transfer the churned banana pudding ice cream to a freezer-safe container. Cover and freeze for at least 4 hours, or until it's firm.
Delicious recipe banana pudding ice cream for summer season !!!
Hey my dear Liza,
many many thanks for the feedback! I completely agree with you, this banana cream ice cream recipe is so refreshing. Sweet and creamy, it’s perfect for summer.
I wish you a great day,
Matteo