Banana Pudding Ice Cream Recipe

I perfected a No Churn Banana Ice Cream that hides a clever banana pudding and vanilla wafer layer inside.

I love making banana pudding ice cream, it started as a backyard project that got out of hand. I wanted the clean rich mouthfeel of heavy cream without it tasting like a milkshake, and the surprise crunch of vanilla wafers folded in at the end.

I’ve scoured Cuisinart Banana Ice Cream Recipes and fell down the rabbit hole of Banana Pudding Ice Cream No Churn and Ice Cream With Frozen Bananas, but kept coming back to the idea of pudding as a base. This version isn’t perfect, I overdid the ripeness once and learned something new, but it always disappears fast.

Why I Like this Recipe

– I love how smooth and creamy it is, it just melts in my mouth every time
– I like the little textural surprises, those soft and crunchy bits keep it interesting
– It’s sweet but not sickly, so I can totally go back for seconds without feeling gross
– It feels cozy and homemade, reminds me of good memories and I can tweak it when I wanna try something new

Ingredients

• Heavy cream, rich in fat and calories, makes base silky but not much protein
• Whole milk, adds calcium and some protein, lightens texture and adds mild sweetness
• Granulated sugar, pure carbs so sweetens strongly, increases scoopable firmness
• Egg yolks, add protein and emulsifiers for smooth custard, raise calories too
• Bananas, provide fiber potassium and natural sweetness, overripe gives best flavor
• Lemon juice, adds bright acidity to balance sweetness and keeps banana color
• Vanilla wafers, crunchy carbs add texture and nostalgic pudding flavor, not very healthy
• Banana liqueur or rum, optional alcohol deepens flavor and helps ice cream stay scoopable

Ingredient Quantities

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• 3 ripe bananas, mashed, about 1 1/2 cups (use very ripe for best flavor)
• 1 tablespoon fresh lemon juice
• 1 cup vanilla wafers, roughly chopped or crushed
• 2 tablespoons light brown sugar, optional for caramelizing bananas
• 1 tablespoon banana liqueur or dark rum, optional to deepen flavor and keep ice cream slightly scoopable

How to Make this

1. Mash 2 1/2 of the bananas with the 1 tablespoon lemon juice until mostly smooth, leaving about 1/2 cup chunkier for later; set both bowls of banana aside. If you want caramelized banana bits, slice the reserved bananas, toss with 2 tablespoons light brown sugar and quickly sear in a hot skillet until golden, about 1 minute per side, then cool.

2. In a medium saucepan combine 2 cups heavy cream, 1 cup whole milk and 1/4 teaspoon fine salt. Warm over medium heat just until steam rises and tiny bubbles form at the edge, don’t let it boil.

3. In a bowl whisk 3/4 cup granulated sugar into the 4 large egg yolks until pale and a little thickened, this helps make a smooth custard.

4. Temper the yolks by very slowly pouring about a cup of the hot cream mixture into the yolks while whisking constantly, then pour the yolk mixture back into the saucepan with the rest of the cream.

5. Cook the custard gently, stirring with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon and leaves a clear line when you run your finger across it. don’t walk away or you’ll end up with scrambled eggs.

6. Remove from heat and stir in 1 teaspoon pure vanilla extract and 1 tablespoon banana liqueur or dark rum if using. Stir in the larger portion of mashed bananas now for natural banana flavor; if you want ultra-smooth texture, press the custard through a fine mesh strainer to remove fibers.

7. Cool the custard quickly by placing the pot in an ice bath and stirring, or transfer to a bowl and chill in the fridge until thoroughly cold, at least 4 hours or overnight. Chilling is key for a silky texture.

8. Freeze the chilled custard in your ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency.

9. Gently fold in the 1 cup roughly chopped vanilla wafers and the reserved banana chunks or caramelized banana pieces near the end of churning so they keep some texture.

10. Pack into a freezer-safe container, press a piece of parchment or plastic directly on the surface to prevent ice crystals, freeze until firm about 4 hours. Let sit 5 to 10 minutes at room temp before scooping. No ice cream maker hack: pour into a shallow pan, freeze and stir vigorously every 30 minutes until set to mimic churning.

Equipment Needed

1. Medium heavy-bottomed saucepan
2. Two mixing bowls (one for mashed bananas, one for custard/tempering)
3. Whisk
4. Wooden spoon or heatproof spatula
5. Fine mesh strainer (optional for ultra-smooth custard)
6. Large bowl for an ice bath and plenty of ice
7. Measuring cups and spoons
8. Ice cream maker or a shallow baking pan for the no-maker method
9. Skillet and spatula (for optional caramelized banana bits)
10. Freezer-safe container with lid plus parchment or plastic wrap, and a knife & cutting board for chopping wafers and bananas

FAQ

Banana Pudding Ice Cream Recipe Substitutions and Variations

• Heavy cream
  • Full‑fat canned coconut cream, 1:1 swap — chill can, scoop the thick cream (great dairy‑free option, banana flavor plays nice)
  • To mimic richness: for 2 cups heavy cream mix 1 cup whole milk with 1 cup melted unsalted butter, cool before using, texture may be a bit different
• Whole milk
  • Half‑and‑half for a richer base, use same amount
  • Unsweetened almond or oat milk if you need dairy free, just expect a lighter, less creamy result
• Egg yolks
  • About 3 tablespoons cornstarch mixed into a slurry with a little cold milk, whisk into warm cream to thicken the custard (good egg‑free custard substitute)
  • Or use 1 box instant vanilla pudding mix as a shortcut thickener, works well if you want speed
• Vanilla wafers
  • Crushed graham crackers, 1 cup (same crunch & flavor profile)
  • Crumbled shortbread or digestive biscuits, also great if you want a richer cookie note

Pro Tips

– Use very ripe bananas for the best flavor, but dont let them sit hot or they’ll brown and taste flat. If you want big banana chunks that still hold up, freeze the slices briefly on a tray then fold them in frozen so they stay chunky instead of turning to mush.

– Cook the custard low and slow and temper the yolks really slowly, or use an instant-read thermometer and pull it around 170 to 175 F. That way you avoid tiny cooked bits and get a silky base. If you do see strings or bits, pressing the warm custard through a fine mesh strainer fixes it fast.

– Chill everything well before churning. A super cold custard and a cold machine bowl give you a denser, creamier texture. Also a tablespoon of booze helps keep the ice cream scoopable straight from the freezer, but dont add so much you taste alcohol.

– Keep the cookie bits crunchy by adding them at the very end and folding gently. For extra contrast, toss the crushed wafers in a teaspoon of melted butter or a pinch of cornstarch first so they dont go soggy right away.

– Pack and store right: press plastic or parchment directly on the surface to stop ice crystals and freeze in a shallow, well sealed container. When serving, let it sit at room temp for 5 to 10 minutes to soften just enough so scoops look smooth not icy.