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.

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

Description

This creamy, homemade banana pudding ice cream is a perfect blend of real bananas, vanilla wafers, and silky vanilla pudding. It’s easy to make and packed with flavor, whether you use an ice cream maker or the no-churn method!

Ingredients

Scale

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

Instructions

Prepare the banana mixture: Mash the bananas and mix them with vanilla extract. Set aside.
Make the custard: In a saucepan, heat the cream, milk, and sugar until warm. In a separate bowl, whisk egg yolks. Slowly add some of the warm milk mixture to the eggs, then return it all to the pan. Stir until thickened.
Add pudding mix: Remove from heat, then whisk in the vanilla pudding mix until smooth.
Combine: Stir in the mashed bananas. Let the mixture cool, then refrigerate for 2 hours.
Churn or freeze: If using an ice cream maker, churn as directed. If no-churn, fold in whipped cream and freeze.
Add cookies: Stir in crushed vanilla wafers before freezing for at least 4 hours.
Serve & enjoy! Scoop into bowls and top with extra wafers or caramel drizzle.

Notes

For a stronger banana flavor, let the mashed bananas sit with sugar for 10 minutes before mixing.
No ice cream maker? Whip the heavy cream until soft peaks form before folding in the banana mixture and freezing.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Dessert

Nutrition

Serving Size: ½ cup serving
Calories: 280 kcal
Sugar: 26g
Fat: 16g
Carbohydrates: 32g
Protein: 4g

Keywords: banana pudding ice cream, homemade ice cream, banana dessert, easy no-churn ice cream