This Banana Pudding Ice Cream is a fun spin on the classic dessert. Banana pudding, fresh bananas and Nilla wafers combine to create a creamy, fruity ice cream perfect for the end of summer.
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Homemade ice cream is one of my favorite things to make and always a summertime favorite. I always hope to share a few recipes each summer to add to the delicious collection of ice cream options on my site.
This Banana Pudding Ice Cream combines all the classic ingredients of banana pudding into a fun new creamy, cool treat.
Ingredients for Banana Pudding Ice Cream
How to Make Banana Pudding Ice Cream
I love a thick creamy custard recipe but that involves eggs and tempering and lots more time. I wanted to keep things simple this time so that we can have our ice cream as soon as possible.
Start by brining the heavy cream and whole milk to a light simmer. Once it’s bubbling around the edges, remove the pan from the heat. Stir in the sugar and keep stirring until it has dissolved.
Pour the heavy cream mixture into an airtight container and allow it to cool completely in the refrigerator. This will take a few hours or you can leave it overnight.
Once cool, stir in the banana pudding mix. Now it’s time to freeze in your ice cream machine. Follow the manufacturers directions for your specific machine.
During the last few minutes of freezing time, slowly add in the banana chunks and crushed Nilla wafers.
Once the freezing cycle is done you can eat it right away or place it in a freezer safe container and freeze until you are ready to enjoy it.
How Long Will My Ice Cream Last in the Freezer?
Homemade ice cream doesn’t have the same shelf life as the stuff you grab at the store.
It doesn’t contain the chemicals and preservatives of store-bought varieties so it won’t stay as fresh. It can also change in texture if it’s in the freezer for too long.
All that said, the sooner you eat it the better. It should stay delicious and creamy in the freezer for 2 weeks.
So Much Banana Flavor
Due to the banana pudding mix and chunks of fresh banana throughout, the ice cream is bursting with creamy banana flavor.
The Nilla wafers definitely put it over the top. The slightly crisp texture and vanilla flavor is so good with all the banana goodness.
It tastes just like banana pudding in ice cream form.
More Ice Cream Flavors to Try:
Banana Pudding Ice Cream
- Ice cream maker
- 2 cups heavy cream
- 2 1/2 cups whole milk
- 1/2 cup granulated sugar
- 3.4 oz. pkg. instant banana pudding
- 1 large ripe banana, cut into 1/2 coins then quartered
- 1/2 cup crushed Nilla wafers, plus more for topping if desired
- Bring heavy cream and milk to a slight simmer. REmove from heat and stir in the sugar. Whisk until sugar dissolves. Pour into an airtight container and place in the refrigerator. Allow to cool completely, about 4 hours.
- Once cool, stir in banana pudding mix. Freeze according to your ice cream machine directions. During last 3 minutes of freeze time, slowly add the banana chunks and crushed Nilla wafers. Eat right away or place in a freezer friendly container and freeze until ready to eat. Keep in freezer for up to 2 weeks.