If you love banana pudding, you’re going to flip for this ice cream version. It’s creamy, sweet, and packed with that classic banana pudding flavor—plus those crunchy vanilla wafers you know and love. Perfect for when you want something cool but still comforting.
Banana Pudding Ice Cream Recipe
Ingredients to make this Banana Pudding Ice Cream
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1 ½ cups half-and-half
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½ cup packed light brown sugar
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½ cup white sugar
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A pinch of salt
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2 large eggs, beaten
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1 cup heavy whipping cream
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1 teaspoon vanilla extract
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2 very ripe bananas, mashed
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1 cup crushed vanilla wafers
Vanilla wafers
Banana
Egg
Directions
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Heat the half-and-half, both sugars, and salt in a saucepan over medium heat. Stir it until all the sugar dissolves and it’s warm, but don’t let it boil.
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Slowly whisk about half a cup of this hot mix into the beaten eggs. This step is important so your eggs don’t scramble.
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Pour the egg mixture back into the saucepan with the rest and cook on low heat, stirring constantly. Keep going until it thickens enough to coat the back of a spoon, which takes around 5 to 7 minutes. Don’t let it boil!
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Take the custard off the heat and strain it through a fine mesh sieve into a bowl. Stir in the heavy cream and vanilla. Let it cool to room temp, then cover and pop it in the fridge for at least 4 hours, or overnight if you can.
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Once cold, fold in the mashed bananas to give it that classic banana pudding vibe.
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Pour the mix into your ice cream maker and churn it following your machine’s instructions until it’s soft and creamy.
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Stir in the crushed vanilla wafers gently, so they stay crunchy.
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Transfer your ice cream to a freezer-safe container and freeze for about 2 hours to firm up.
Prep Time
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Prep: 15 minutes
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Cooking: 10 minutes
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Chill: 4+ hours
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Freeze: 2 hours
Total time mostly chilling: around 6.5 hours
Nutrition (Approximate per ½ cup) about this Banana Pudding Ice Cream
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Calories: 250
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Fat: 15g
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Saturated fat: 9g
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Cholesterol: 100mg
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Carbs: 25g
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Sugars: 22g
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Protein: 3g
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Fiber: 1g
FAQ
Q: Can I swap half-and-half for milk?
A: You can, but half-and-half makes it way creamier. Milk works but the texture won’t be as rich.
Q: What if I don’t have an ice cream maker?
A: No worries! Freeze the mixture in a container and stir every 30 minutes until it’s firm and creamy.
Q: Can I use other cookies instead of vanilla wafers?
A: Definitely! Graham crackers or shortbread cookies make a tasty swap.
Q: How ripe should the bananas be?
A: Really ripe with brown spots, that’s when bananas are sweetest and perfect for banana pudding flavor.
Source: www.allrecipes.com
