This rich and creamy banana pudding ice cream is loaded with fresh bananas, vanilla wafers and cinnamon in each bite! This no-churn banana ice cream recipe comes together in minutes, making it every banana-lover’s go-to dessert.
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Why You’ll Love This Banana Pudding Ice Cream
As a banana pudding obsessed family, it’s no surprise that I have been busy working on perfecting our banana pudding ice cream recipe! Here’s why I know you will love it too:
- No-Churn: You don’t need an ice cream maker for this recipe! It’s a super easy, beginner friendly ice cream recipe that anyone can make.
- Smooth and Creamy: Milk, heavy cream, and sweetened condensed milk help make this homemade ice cream ultra creamy and rich!
- Better than Store-Bought: With real whole banana slices and lots of vanilla wafer cookies, there’s no way store bought could taste as good as this!
- Make-Ahead Dessert: Since you have to make this ice cream ahead to allow it to freeze, it’s a great dessert to serve at a summer cookout.
If you love banana pudding themed desserts, I have a few you may want to try out! Like my easy banana pudding bars, layered banana pudding cake and this decadent banana pudding cheesecake.
What You’ll Need
To keep the flavor as true as possible, we use dry, store-bought instant banana pudding. It adds the perfect flavor to this banana ice cream recipe! Scroll down to the recipe card for exact amounts.
- Heavy Cream: There is no substitute for this, you need full fat cream to make the base!
- Vanilla Extract
- Sweetened Condensed Milk: I tested this ice cream a few different ways… Sweetened condensed milk helps sweeten the ice cream base while also helping with the creamy texture. I do not recommend swapping this for any other milk products!
- Milk: Whole milk is best for the creamiest texture, half and half can also be used instead.
- Sugar: I used granulated sugar, but you could use light brown sugar instead.
- Banana Pudding: You are looking for a box of store-bought instant dry banana pudding. Do not prepare the pudding, add the powder directly to the milk mixture.
- Cinnamon: You can also use ground nutmeg, but I like the classic flavor of cinnamon in this recipe.
- Bananas: They need to be ripe, but not overly soft, ripe bananas. Slice them thin, as frozen bananas get hard.
- Vanilla Wafers: Crushed into bite size pieces, or use the mini version.
How To Make Banana Pudding Ice Cream
The key to any no-churn ice cream recipe is whipping the heavy cream until light and fluffy. You can do this by hand, but I highly recommend using a hand mixer or stand mixer to save your arm! Scroll to the recipe card at bottom of the post for full detailed instructions.
- Beat the Cream: Whip the heavy cream and vanilla extract with a stand-mixer until stiff peaks form.
- Sweeten: Whisk the condensed milk, milk, and sugar in a separate bowl until smooth. Stir it into the whipped cream.
- Add the Fillings: Add the pudding and cinnamon into the whipped cream mixture. Fold in the sliced bananas and wafer cookies.
- Chill: Transfer the mixture into a container. Add more bananas and wafers on top. Cover it and freeze until firm.
- Serve: Remove from the freezer and serve when ready. Enjoy!
Chef’s Tips & Variations
- Swap the Cookies: Swap the wafers for sugar cookies, spice cookies, graham crackers, or any similar wafer cookie you would prefer!
- Prevent Crystallization: Place a sheet of plastic wrap over the container and press it on top of the ice cream before adding the lid. This will prevent ice crystals from forming on top.
- More Add-Ins: Add 1/2 cup chocolate chips, shredded coconut, or chopped macadamias into the mixture before freezing for even more flavor and texture.
- Go for Stainless Steel: Avoid plastic bowls for beating the heavy cream in. It won’t whip well. Stick to stainless steel bowls, or a glass bowl, for best results.
- Peanut Butter: Stir in 1/2 a cup of peanut butter, or swirl it in to the ice cream before freezing, for peanut butter banana ice cream!
Serving Suggestions
Aside from whipped cream and a salted caramel sauce drizzle, don’t forget to pair this banana pudding ice cream with your favorite desserts. I also love it served with a warm slice of banana bundt cake or these vanilla waffle cookies!
How To Store Banana Ice Cream
Store your banana ice cream in a freezer-friendly container for up to just 2 weeks. This is because homemade ice cream doesn’t last as long as commercial ice cream, but don’t worry… It’s so good, it won’t last that long! While I used a decorative metal container for photos, at home I use these reusable ice cream containers with lids.
Banana Pudding Ice Cream
Ingredients
- 2 cups cold heavy cream
- 1 teaspoon vanilla extract
- 1 (14 oz) can can sweetened condensed milk
- 1 ½ cup cold whole milk
- ½ cup granulated sugar
- ¼ cup banana pudding, a little less than a 3.4 oz package
- 1 teaspoon cinnamon, optional
- 1 cup banana slices
- 1 cup crushed vanilla wafers
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Instructions
- Start by adding the cold heavy cream and vanilla to a stand mixer bowl with the whisk attachment (or with a hand mixer). Beat the heavy cream on medium-high speed for 3 minutes, until stiff peaks form.
- While the heavy cream is whipping, in a separate bowl, whisk the sweetened condensed milk, whole milk and sugar together. Once the heavy cream is stiff, add the milk mixture and stir until just combined.
- Add in the banana pudding and the cinnamon and return to mixer. Whip with whisk for 1 minute, it will thicken up! Fold in the banana slices and vanilla wafers.
- Pour the ice cream mixture into an 8 cup ice cream container. Top with additional banana slices and vanilla wafers, if desired. Cover with a lid or tin foil and freeze for 4 hours or until frozen through.
- To serve, remove from the freezer and let set at room temperature for 10 minutes. Then scoop and serve!
Notes
Nutrition
More Summer Dessert Recipes To Try
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