Description
This Banana Pudding Ice Cream is a creamy, nostalgic treat packed with real bananas, swirls of vanilla pudding, and crunchy Nilla wafers. It’s a homemade, no-churn delight that tastes just like the classic Southern dessert but in ice cream form!
Ingredients
For the Ice Cream Base
- 2 large ripe bananas, mashed
- 2 cups heavy whipping cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon banana extract (optional)
For the Pudding Mixture
- 1 cup whole milk
- 1 (3.4 oz) package instant vanilla pudding mix
Add-ins
- 1 cup crushed Nilla wafers
- ½ cup chopped banana (optional)
Instructions
1️⃣ Prepare the Pudding
In a medium bowl, whisk together the instant vanilla pudding mix and milk. Let it sit for 5 minutes until thickened, then set aside.
2️⃣ Whip the Cream
In a large mixing bowl, use an electric mixer to whip the heavy cream until stiff peaks form.
3️⃣ Mix the Base
Gently fold in the sweetened condensed milk, mashed bananas, vanilla extract, and banana extract (if using). Mix until smooth.
4️⃣ Combine Everything
Fold the prepared pudding into the ice cream base until well combined.
5️⃣ Add the Crunch
Gently stir in the crushed Nilla wafers and chopped banana pieces.
6️⃣ Freeze the Ice Cream
Transfer the mixture to a loaf pan or freezer-safe container. Cover with plastic wrap and freeze for at least 6 hours or overnight.
7️⃣ Serve & Enjoy
Scoop, serve, and enjoy this creamy banana pudding ice cream! Garnish with extra Nilla wafers or banana slices if desired.
Notes
Use ripe bananas for better sweetness.
Add wafers later for extra crunch.
Freeze in a shallow dish to speed up.
- Prep Time: 15 minutes
- Cook Time: 6+ hours
- Category: Dessert
- Method: No-churn, Freezer
- Cuisine: Southern, American
Nutrition
- Serving Size: ½ cup
- Calories: 290
- Sugar: 24g
- Sodium: 105mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg