Prep: 30 mins
Cook: 1 mins
Freeze: 2 hrs
Total: 2 hrs 31 mins
Servings: 8 cups
Yield: 8 cups
If you love traditional banana pudding made with layers of fresh bananas, Nilla wafer cookies, and fluffy whipped cream, you will swoon for this banana pudding ice cream. The same flavor combinations are churned into a homemade ice cream that can be scooped and enjoyed any time of year. The vanilla wafer cookies are crumbled and incorporated into every bite. The ice cream base is made with milk and cream, but feel free to add a dollop of whipped cream to your bowl of ice cream to further mimic a traditional banana pudding experience.
Ingredients
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1 1/2 cups whole milk
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1/2 cup brown sugar
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1/2 cup granulated sugar
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1 3/4 cups bananas
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1 teaspoon ground cinnamon
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2 1/2 cups heavy cream
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2 teaspoons vanilla extract
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1 cup vanilla wafer cookies
Steps to Make It
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Gather the ingredients.
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In a mixing bowl, combine the milk, brown sugar, and granulated sugar until dissolved.
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Stir in the mashed ripe bananas and the ground cinnamon.
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Add the heavy cream and vanilla extract.
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Churn according to manufacturer’s directions, about 20 to 25 minutes.
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During the last 5 minutes of churning, add the crumbled vanilla wafer cookies.
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Transfer to an airtight freezer-safe container. Freeze for at least 2 hours before scooping and serving.
Recipe Variations
This ice cream features the flavors of a classic banana pudding. For a fun twist make peanut butter banana pudding ice cream by substituting 1/4 cup of the brown sugar with 1/4 cup of peanut butter powder. Make chocolate peanut butter banana pudding ice cream by substituting 1/4 cup of the brown sugar with 1/4 cup of cocoa powder.
Although vanilla wafer cookies are most commonly used in banana pudding, other cookies also taste great as mix-ins for this homemade ice cream. Try crumbled Oreo cookies, nutter butter cookies, or chocolate wafer cookies for other flavor and texture variations
If you want to make ice cream but don’t have an ice cream maker, take a look at this recipe for no-churn ice cream. Mashed ripe bananas and crumbled wafer cookies can be added to this version for a similar flavor experience without an ice cream maker.
Recipe Tips
For optimal banana flavor, it is important to use very ripe bananas when making this banana pudding ice cream. Here ripe bananas are mashed and incorporated into the ice cream base. This is different from traditional banana pudding where fresh bananas are sliced and used in the dessert. This recipe is a great place to use overripe bananas, similar to the ones you might normally reserve for making banana bread.
Storage
Banana pudding ice cream should be stored in a freezer safe airtight container. It will keep in the freezer for up to three months. However, it is so delicious, a batch usually won't last that long!
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 459 |
| % Daily Value* | |
| Total Fat 30g | 39% |
| Saturated Fat 19g | 93% |
| Cholesterol 89mg | 30% |
| Sodium 84mg | 4% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 1g | 5% |
| Total Sugars 36g | |
| Protein 4g | |
| Vitamin C 4mg | 20% |
| Calcium 116mg | 9% |
| Iron 0mg | 2% |
| Potassium 305mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
