If you love the nostalgic comfort of classic banana pudding and the cool indulgence of ice cream, this Banana Pudding Ice Cream is your dream dessert come true. It’s rich, creamy, and packed with real banana flavor, vanilla wafers, and swirls of pudding—all with no need for an ice cream machine.
Perfect for summer cookouts, holiday gatherings, or late-night cravings, this no-churn recipe captures everything we love about Southern banana pudding in frozen form. And best of all? It takes just minutes to prepare and delivers maximum flavor with minimal effort.
Ingredients
Makes about 8 servings
- 2 ripe bananas, mashed
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream, cold
- 1 teaspoon pure vanilla extract
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold whole milk
- 1 ½ cups crushed vanilla wafers
- Optional: sliced fresh banana or caramel drizzle for topping
Preparation Time
- Prep time: 20 minutes
- Chill time: 6 hours (or overnight)
- Total time: 6 hours 20 minutes
Step-by-Step Instructions
Step 1: Prepare the Pudding
- In a medium bowl, whisk together the instant vanilla pudding mix and cold milk.
- Let it sit for 5 minutes to thicken while you prepare the rest of the mixture.
Step 2: Whip the Cream
- In a large mixing bowl, beat the heavy whipping cream using a hand mixer or stand mixer until stiff peaks form. This takes about 3–4 minutes on high speed.
- Set aside.
Step 3: Combine the Base
- In another large bowl, mix mashed bananas, sweetened condensed milk, and vanilla extract until smooth.
- Gently fold in the thickened pudding.
- Then fold in the whipped cream, being careful not to deflate it. The result should be light and airy.
Step 4: Layer the Ice Cream
- In a freezer-safe loaf pan or container, spread one-third of the ice cream mixture.
- Add a layer of crushed vanilla wafers.
- Repeat the layering two more times, ending with crushed wafers on top.
Step 5: Freeze and Serve
- Cover tightly with foil or plastic wrap.
- Freeze for at least 6 hours or overnight until firm.
- Scoop and serve with optional toppings like sliced banana or caramel drizzle.
Serving Suggestions
- Top with toasted coconut or mini marshmallows for a tropical twist
- Layer into ice cream sandwiches using vanilla wafer cookies
- Serve in mini mason jars with banana slices and whipped cream for individual portions
- Add a swirl of peanut butter or Nutella before freezing for a flavor boost
Nutritional Highlights
| Nutrient | Per Serving (1/8 of recipe) |
|---|---|
| Calories | 360 |
| Total Fat | 20g |
| Saturated Fat | 13g |
| Carbohydrates | 39g |
| Sugars | 28g |
| Protein | 5g |
| Fiber | 1g |
| Sodium | 115mg |
| Cholesterol | 65mg |
Key Nutritional Notes:
- Bananas add potassium and natural sweetness
- Heavy cream provides richness and texture
- Vanilla wafers contribute the signature crunch and nostalgic flavor
- Condensed milk enhances sweetness and smoothness with no added sugar needed
Tips for Best Results
- Use ripe bananas with plenty of brown spots for the best flavor and sweetness.
- To keep bananas from browning in the freezer, add a splash of lemon juice when mashing.
- Freeze in a metal loaf pan for faster freezing and easier scooping.
- Let the ice cream sit at room temperature for 5 minutes before serving for a creamier texture.
This Banana Pudding Ice Cream is more than just a dessert—it’s a cool, creamy tribute to one of the most beloved Southern classics. Whether served at family gatherings, summer picnics, or just for fun, it delivers everything you love about banana pudding in one frozen, flavorful scoop.
No fancy equipment needed, just rich ingredients and simple steps. So go ahead—grab your ripe bananas and whip up a batch of this irresistible ice cream today.