Banana Pudding Ice Cream
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.
Servings 4 servings
Equipment
- Ice cream maker
Ingredients
- 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
Instructions
- 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.