Banana pudding is a classic dessert, and when transformed into homemade ice cream it becomes something truly special. This recipe captures all the familiar flavors—ripe bananas, creamy custard, and crunchy Nilla wafers—in a rich, scoopable treat. It’s a perfect way to use overripe bananas and makes a delightful summer dessert or a comforting finish to any meal.
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Banana Pudding Ice Cream Recipe
All the flavors of banana pudding in a creamy, homemade ice cream.
Prep Time: 1 hr
Cook Time: 10 mins
Servings: 6
Ingredients
- 2 overripe bananas, mashed with a fork
- 1 cup Nilla wafers, cut into quarters (or crumbled if you prefer)
- 1½ cups half and half
- ½ cup packed brown sugar
- ½ cup white sugar
- ⅛ teaspoon salt
- 2 eggs, beaten
- 1 cup heavy whipping cream
- 1½ teaspoon vanilla extract
Instructions
- Combine the half and half, brown sugar, white sugar, and salt in a saucepan. Warm over medium-low heat, stirring occasionally, until the sugars dissolve.
- Remove the saucepan from the heat. Place the beaten eggs in a bowl and gradually whisk in about half of the warm milk mixture into the eggs to temper them—add slowly to avoid scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining half and half. Stir in the heavy cream.
- Return the pan to medium heat and cook for 5–10 minutes, stirring frequently, until the mixture thickens slightly into a custard consistency.
- Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a bowl and allow it to cool to room temperature.
- Once cooled, stir in the mashed bananas. Pour the mixture into your ice cream maker and freeze according to the manufacturer’s instructions. About five minutes before churning finishes, add the Nilla wafers so they fold into the ice cream.
- If the finished ice cream is softer than you like, transfer it to a freezer-safe container and firm it up in the freezer for 1–2 hours before serving.
Nutrition
Calories: 503 kcal (per serving)
