Old Fashioned Banana Pudding Ice Cream Recipe

If you love the classic flavors of banana pudding, this homemade old-fashioned banana pudding ice cream will quickly become one of your favorites.

Creamy, rich, and packed with fresh banana flavor, vanilla wafers, and a luscious custard base, this ice cream is a perfect treat for summer or anytime you crave a nostalgic dessert.

I made this recipe in my kitchen, and it turned out to be a crowd-pleaser!

The silky texture, combined with crunchy vanilla wafers and the natural sweetness of bananas, makes it irresistible. Now, I’m excited to share this recipe with you so you can enjoy it too.

Ingredients

• 2 ripe bananas, mashed
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional, for added depth)
• 1 cup crushed vanilla wafers (plus extra for topping)

Kitchen Equipment Needed

To make this banana pudding ice cream, you’ll need:

• Medium saucepan – For cooking the custard base.
• Whisk – To combine ingredients smoothly.
• Mixing bowls – For mixing and mashing the bananas.
• Ice cream maker – Essential for churning the mixture into a creamy ice cream.
• Blender or immersion blender – Helps create a smooth banana custard.
• Plastic wrap – To cover the mixture while chilling.
• Airtight container – For storing the finished ice cream.

How to Make Old Fashioned Banana Pudding Ice Cream?

Step 1: Prepare the Custard Base

1. In a medium saucepan, heat the heavy cream and milk over medium heat until it starts to steam. Do not let it boil.
2. In a separate mixing bowl, whisk together the egg yolks and sugar until the mixture turns pale and slightly thick.
3. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
5. Remove from heat and stir in the vanilla extract and salt.

Step 2: Mash and Blend the Bananas

1. Mash the ripe bananas until smooth.
2. For an extra silky texture, blend the mashed bananas into the warm custard using an immersion blender or regular blender.

Step 3: Chill the Mixture

1. Pour the banana custard into a clean bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
2. Refrigerate for at least 4 hours or until completely chilled.

Step 4: Churn the Ice Cream

1. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20-30 minutes).
2. During the last 5 minutes of churning, fold in the crushed vanilla wafers.

Step 5: Freeze and Serve

1. Transfer the churned ice cream to an airtight container.
2. Sprinkle extra vanilla wafers on top, then freeze for at least 2 hours to firm up.
3. Serve in bowls or cones, and enjoy your homemade banana pudding ice cream!

How to Store Leftover?

• Freezer Storage: Store in an airtight container in the freezer for up to 2 weeks.
• Prevent Freezer Burn: Press a layer of plastic wrap directly on top of the ice cream before sealing the container.
• Softening Before Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping.

FAQs

Can I make this ice cream without an ice cream maker?

Yes! Pour the chilled mixture into a freezer-safe container and freeze, stirring every 30 minutes for about 3 hours to break up ice crystals.

Can I use overripe bananas?

Absolutely! Overripe bananas make the ice cream sweeter and more flavorful.

What can I substitute for vanilla wafers?

You can use graham crackers, shortbread cookies, or even crushed Oreos for a twist.

Conclusion

I love making this banana pudding ice cream at home—it’s nostalgic, comforting, and always a hit with family and friends. Try it out, and let me know how yours turns out!