Banana Pudding Ice Cream: The Best 5-Star Recipe Ever

Name: Banana Pudding Ice Cream
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 2 large ripe bananas, mashed; 2 cups heavy cream; 1 cup whole milk; ¾ cup granulated sugar; 1 ½ teaspoons vanilla extract; 3 large egg yolks; ¼ cup instant vanilla pudding mix; 1 cup crushed vanilla wafers

You know a recipe is good when your kids fight over the last bite. That’s exactly what happens every time I make this banana pudding ice cream.

The first time? A total accident. It was hot, the kids were whining for a snack, and I had a bunch of sad-looking bananas on the counter. No way was I turning on the oven. So, I did what any desperate mom would do—I mashed the bananas, threw in some cream, tossed in vanilla wafers, and hoped for the best.

An hour into freezing, my boys were already sneaking spoonfuls. By the time it was actually ready, they were standing at the freezer like tiny food critics, demanding to be served immediately. One bite, and they declared it better than store-bought. (A rare compliment, by the way.)

Now, they beg me to make it all the time. And honestly? I don’t mind. It’s creamy, dreamy, and ridiculously easy. No ice cream maker needed, no weird ingredients—just pure banana pudding magic in frozen form. Let’s get to it!

bowl-of-banana-pudding-ice-cream — creamy banana pudding ice bowl

How to Make Banana Pudding Ice Cream at Home

Making banana pudding ice cream from scratch is way easier than you think. No fancy gadgets, no weird ingredients—just simple, real-food goodness. If you love that classic Southern banana pudding flavor, this recipe is about to become your new best friend.

The Magic Behind Homemade Banana Pudding Ice Cream

Why make it at home? Because store-bought versions just don’t compare. Homemade ice cream is creamier, fresher, and packed with real banana flavor—none of that artificial stuff. Plus, you get to control the ingredients. Want extra cookies? Go for it. Prefer a richer custard base? Done. It’s your kitchen, your rules.

Key Ingredients You’ll Need

ingredients-for-banana-pudding-ice-cream — ingredients for banana pudding ice cream

Here’s what you’ll need to whip up this dreamy frozen dessert:

Bananas (2 large, ripe—brown spots are perfect!)
Heavy cream (2 cups—for that rich, creamy texture)
Whole milk (1 cup—balances the creaminess)
Granulated sugar (¾ cup—sweet but not overpowering)
Vanilla extract (1 ½ teaspoons—gives that classic pudding flavor)
Egg yolks (3 large—makes the base silky smooth)
Vanilla pudding mix (¼ cup—thickens and adds that nostalgic taste)
Crushed vanilla wafers (1 cup—adds the perfect crunch)

Step-by-Step Guide: Making the Creamiest Banana Pudding Ice Cream

This process is super simple, but timing is key. Follow these steps to get that perfectly creamy, pudding-like consistency.

Step 1: Preparing the Banana Base

Peel the bananas and mash them until smooth. A few tiny chunks are fine—texture is good!
Stir in the vanilla extract and set aside. This will give the bananas time to release their natural sweetness.

mixing-bowl-with-mashed-bananas-and-whipped-cream — Whipping up the perfect banana pudding ice cream base for a smooth, creamy texture.

Step 2: Making the Ice Cream Custard

In a medium saucepan over low heat, combine the heavy cream, milk, and sugar. Stir until the sugar dissolves, about 3 minutes.
In a separate bowl, whisk the egg yolks. Slowly pour in about ½ cup of the warm milk mixture, whisking constantly (this keeps the eggs from scrambling).
Pour the egg mixture back into the pan and cook over low heat, stirring constantly, until it thickens slightly (about 5 minutes). It should coat the back of a spoon.
Remove from heat and stir in the vanilla pudding mix until smooth.

Step 3: Mixing It All Together

Strain the custard through a fine mesh sieve (optional, but it makes it super silky).
Stir in the mashed bananas and mix well.

Step 4: Folding in the Cookies and Bananas

Pour the cooled mixture into a large bowl.
Gently fold in the crushed vanilla wafers.
Cover and chill in the fridge for at least 2 hours (or overnight for the best flavor).

Step 5: Freezing for the Perfect Texture

If using an ice cream maker:

Pour the chilled mixture into the machine and churn according to the manufacturer’s instructions.
Transfer to a freezer-safe container and freeze for at least 4 hours before serving.

If using the no-churn method:

Pour the mixture into a freezer-safe dish, cover, and freeze.
Every 30 minutes, stir the mixture to break up ice crystals. Repeat this 3-4 times until creamy.

That’s it! Once it’s frozen to perfection, scoop it up and enjoy every creamy, crunchy, banana-packed bite.

No highly relevant internal linking opportunities were found on healthierecipes.com. However, if you love banana-based desserts, you might enjoy this 4-Ingredient Banana Bread recipe as well!

Pro Tips for the Best Banana Pudding Ice Cream

Making banana pudding ice cream is already easy, but these pro tips will take it to the next level. If you want the creamiest, smoothest texture and the best banana flavor, here’s what you need to know.

Choose the Right Bananas

Ripe but not mushy – Bananas with brown spots are ideal because they’re naturally sweet and mash easily. Avoid overripe bananas that are too soft, as they can make the ice cream overly dense.
Frozen bananas work too – If you have bananas in the freezer, let them thaw before mashing. They’ll blend beautifully into the ice cream base.

Get That Perfect Creamy Texture

Don’t skip the chilling step – After mixing, refrigerate your ice cream base for at least 2 hours (overnight is even better). This deepens the flavors and helps with creaminess.
Use full-fat dairy – Skimping on fat will result in an icy texture. Heavy cream and whole milk make the difference between silky smooth and rock-hard ice cream.
Blend the bananas well – While a few small chunks are great, too many can create an uneven texture. Use a hand mixer or immersion blender for a smoother base.

Avoid These Common Mistakes

Too hard to scoop? Let the ice cream sit at room temperature for 5 minutes before serving.
Crystallized or icy? A tablespoon of corn syrup or honey in the mixture helps prevent ice crystals from forming.
Soggy wafers? Add the cookies just before freezing instead of mixing them in too early. This keeps them crisp instead of mushy.

With these simple tricks, you’ll get perfectly creamy banana pudding ice cream every single time!

Delicious Variations to Try

Want to mix things up? These fun variations let you enjoy banana pudding ice cream in different ways—whether you’re skipping dairy, adding extra crunch, or making it even more indulgent.

No-Churn Banana Pudding Ice Cream

No ice cream maker? No problem! Instead of a custard base, just whip 2 cups heavy cream until soft peaks form.
Fold in 1 can (14 oz) sweetened condensed milk, mashed bananas, vanilla extract, and pudding mix.
Stir in crushed vanilla wafers, freeze, and enjoy creamy ice cream without the extra effort.

Dairy-Free and Vegan Options

Swap the heavy cream and milk for full-fat coconut milk. It keeps the ice cream rich and creamy.
Use maple syrup or agave instead of sugar for a natural sweetness.
Make sure to choose vegan vanilla wafers for that classic crunch.

Extra Crunch with More Cookie Layers

Love the crunch? Instead of mixing cookies into the ice cream, layer them between scoops for a texture-packed experience.
Crushed graham crackers or shortbread cookies also work great if you’re out of vanilla wafers.
Want even more flavor? Drizzle caramel sauce or a spoonful of peanut butter over each serving for extra richness.

Nutritional Facts of Banana Pudding Ice Cream

Homemade banana pudding ice cream isn’t just delicious—it’s also made with real, wholesome ingredients. While it’s definitely a treat, knowing the nutritional breakdown can help you enjoy it in moderation.

Here’s an estimate of the nutrition per ½ cup serving:

Nutrient	Amount
Calories	280
Total Fat	16g
Saturated Fat	10g
Carbohydrates	32g
Sugar	26g
Protein	4g
Fiber	1g

Is Banana Pudding Ice Cream a Healthy Choice?

While it’s not exactly health food, this ice cream has some benefits:

Bananas add natural sweetness and provide potassium.
Homemade versions let you control the sugar and ingredients.
Dairy provides calcium, which is great for bones.

Want a lighter option? Try using coconut milk instead of heavy cream or reducing the sugar slightly for a less sweet version.

Toppings and Sides – What Goes Well with Banana Pudding Ice Cream?

This ice cream is already packed with flavor, but the right toppings can make it even better. Whether you love extra crunch or a drizzle of something sweet, these ideas will take your banana pudding ice cream to the next level.

Classic Pairings

Whipped cream – Light, airy, and always a good idea.
Extra vanilla wafers – Crumble a few on top for a nostalgic crunch.
Fresh banana slices – Adds a fruity burst and makes it look extra fancy.

Creative and Fun Toppings

Caramel drizzle – A little salted caramel takes this to dessert heaven.
Chopped nuts – Pecans or walnuts add a nice crunch.
Chocolate shavings – Banana + chocolate? Always a winner.
Peanut butter swirl – If you love PB and banana, this is a must-try.

What to Serve with Banana Pudding Ice Cream

Warm brownies – The hot-and-cold contrast is pure magic.
Buttery pound cake – A slice of cake with a scoop of ice cream? Yes, please!
Cinnamon sugar French toast muffins – If you love sweet breakfast treats, this combo is irresistible.

This ice cream is so good on its own, but these toppings and sides will make it even more special. Try mixing and matching to find your favorite combo!

Tips for Storing & Freezing Banana Pudding Ice Cream

Homemade banana pudding ice cream is best when fresh, but if you store it properly, it stays creamy and delicious for weeks. Here’s how to keep it tasting just as good as the day you made it.

Best Storage Containers

Airtight containers – Keeps ice crystals out and preserves the creamy texture.
Shallow containers – Ice cream freezes more evenly and is easier to scoop.
Parchment paper or plastic wrap – Press directly onto the ice cream surface before sealing the container. This prevents freezer burn.

How Long Does Banana Pudding Ice Cream Stay Fresh?

In the freezer: Stays fresh for up to 2 weeks. After that, it may develop ice crystals and lose some creaminess.
In the fridge: It melts fast! If you need to soften it, let it sit at room temperature for about 5 minutes before scooping.

Freezing and Defrosting Tips

Freeze quickly – A colder freezer (set at 0°F or lower) helps prevent large ice crystals from forming.
Scoop while slightly softened – If it’s too hard, let it sit out for a few minutes instead of microwaving, which can ruin the texture.
Stir no-churn versions – If making a no-churn version, stir every 30 minutes during the first 2 hours of freezing for a smoother consistency.

Proper storage makes all the difference! Follow these steps, and you’ll always have perfectly creamy banana pudding ice cream waiting in your freezer.

FAQs – Your Questions Answered

1. Can I make banana pudding ice cream without an ice cream maker?

Absolutely! Use the no-churn method by whipping heavy cream until soft peaks form, then fold in sweetened condensed milk, mashed bananas, vanilla, and pudding mix. Freeze until firm, stirring occasionally for the best texture.

2. What’s the best way to ripen bananas quickly?

You can try one of these tricks:
Oven method: Bake unpeeled bananas at 300°F for 15 minutes until soft and dark.
Paper bag method: Place bananas in a brown bag with an apple for a few hours.
Microwave method: Pierce the peel and microwave for 30 seconds (not the best for flavor, but works in a pinch).

3. Can I use store-bought pudding mix instead of homemade?

Yes! Instant vanilla pudding mix works great and gives it that classic banana pudding flavor. Just be sure to use ¼ cup of the dry mix—don’t prepare it as pudding first.

4. How do I keep my ice cream from turning icy?

Use full-fat dairy (skim milk makes it more watery).
Add a tablespoon of honey or corn syrup to help keep it creamy.
Store it in an airtight container with plastic wrap pressed directly on top.