Banana Pudding Ice Cream Recipe

I just made Banana Pudding Ice Cream No Churn and it’s pudding, bananas, and vanilla wafers frozen into the kind of dessert that ruins every other freezer option.

I’m obsessed with Banana Pudding Ice Cream because it hits that perfect banana-and-vanilla punch I crave. I love when the mashed ripe bananas still read like real fruit and the vanilla extract cuts through with bright, plain flavor.

No fuss, no pretending: this tastes like summertime spooned straight from a bowl. I don’t always want a whole fuss, so No Churn Banana Ice Cream versions are my lazy guilty pleasure.

But give me the mix that folds in little vanilla wafer crumbs and I’m ruined. Dessert that actually tastes like dessert.

Pure sweet, slightly tangy banana bliss every time.

Ingredients

• Whole milk: adds light creaminess so it’s not too heavy.
• Heavy cream: brings rich, silky mouthfeel and decadent texture.
• Granulated sugar: simple sweetness that makes the bananas sing.
• Egg yolks: give custard richness and silky body, plus protein.
• Light brown sugar: basically adds caramel notes and deeper sweetness.
• Fine sea salt: balances sweetness and makes flavors pop a bit.
• Vanilla extract: warm background flavor that ties everything together.
• Banana extract or liqueur: optional boost of banana oomph if you want.
• Mashed ripe bananas: pure fruit flavor and natural sweetness, very fresh.
• Fresh lemon juice: keeps bananas from browning and adds brightness.
• Cornstarch: thickens slightly for a creamier, scoopable custard.
• Crushed vanilla wafers: classic crunch and nostalgic pudding vibe.
• Toasted pecans or walnuts: plus crunchy, toasty contrast if you’re into nuts.

Ingredient Quantities

• 2 cups whole milk
• 1 1/2 cups heavy cream
• 3/4 cup granulated sugar
• 6 large egg yolks
• 1/4 cup light brown sugar, packed
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1 teaspoon banana extract or 1 tablespoon banana liqueur (optional)
• 2 cups mashed ripe bananas (about 3 medium bananas)
• 1 tablespoon fresh lemon juice (to keep bananas from browning)
• 3 tablespoons cornstarch (for a slightly thicker custard, optional)
• 1 cup crushed vanilla wafers or Nilla wafers, plus extra for folding in
• 1/2 cup finely chopped toasted pecans or walnuts (optional)

How to Make this

1. In a medium saucepan combine 2 cups whole milk, 1 1/2 cups heavy cream, 3/4 cup granulated sugar, 1/4 cup light brown sugar, and 1/4 teaspoon fine sea salt. Warm over medium heat until steam rises and edges simmer, stirring so sugar dissolves, then remove from heat.

2. While milk warms, mash 2 cups ripe bananas (about 3 medium) with 1 tablespoon fresh lemon juice to keep them from browning. If you want a stronger banana punch add 1 teaspoon banana extract or 1 tablespoon banana liqueur later.

3. In a bowl whisk 6 large egg yolks until smooth. If using cornstarch for a slightly thicker custard, whisk 3 tablespoons cornstarch into the yolks now so it dissolves.

4. Temper the yolks: slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly, then pour the warmed yolk mixture back into the saucepan with the rest of the milk.

5. Cook the custard over medium low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and reaches about 170 to 175 F or coats the back of the spoon. Do not boil or the eggs will scramble.

6. Remove from heat and stir in 1 teaspoon vanilla extract and the mashed bananas. If using banana extract or liqueur, add it now. Taste and adjust sweetness if needed.

7. Strain the custard through a fine mesh sieve into a clean bowl to remove any pieces and ensure silky texture. Cool for 30 minutes at room temperature, then cover and chill in the refrigerator at least 4 hours or overnight. Chilling is important for good texture.

8. Once fully chilled, churn in your ice cream maker according to manufacturer instructions until it reaches soft serve consistency, usually 20 to 30 minutes.

9. During the last few minutes of churning, add 1 cup crushed vanilla wafers and 1/2 cup finely chopped toasted pecans or walnuts if using. Save a handful of extra crushed wafers to fold in by hand after churning for chunkier bits.

10. Transfer ice cream to a freezer safe container, press a piece of parchment on the surface to prevent ice crystals, freeze at least 4 hours until firm. Let sit 5 minutes at room temp before scooping so it softens just enough. Enjoy with extra crushed wafers on top.

Equipment Needed

1. Medium saucepan (for warming milk and cooking custard)
2. Mixing bowls (one for yolks, one for mashed bananas)
3. Whisk (for yolks and tempering)
4. Wooden spoon or heatproof spatula (for stirring the custard)
5. Instant-read thermometer (to check 170 to 175 F)
6. Fine mesh sieve (to strain the custard)
7. Measuring cups and spoons
8. Potato masher or fork (to mash bananas)
9. Ice cream maker
10. Freezer-safe container and a piece of parchment paper to cover the surface

FAQ

Banana Pudding Ice Cream Recipe Substitutions and Variations

• Whole milk: Use 2% milk or a mix of 1 cup almond milk + 1 cup whole milk for lighter body. If you go all almond milk the ice cream will be icier, not as creamy.
• Heavy cream: Swap with full-fat coconut milk (use the thick canned kind) for dairy free, same measure. It will taste a bit coconutty, so add extra vanilla if you want less of that flavor.
• Egg yolks: Substitute with 3 tablespoons cornstarch mixed into the milk base to thicken, or use 1/2 cup instant vanilla pudding mix for a shortcut custard. Texture will be a tad different, but still creamy.
• Granulated sugar: Replace with 2/3 cup honey or 2/3 cup maple syrup, reduce other liquids slightly and warm them into the milk so they dissolve. Honey gives a deeper flavor, maple adds a caramel note.

Pro Tips

1. Chill everything well before you churn, especially the custard. If it’s not cold the ice cream will take forever to thicken and you’ll end up with big ice crystals. Try to get the base down to fridge temp, then pop it in the freezer for 30 to 60 minutes before the machine.

2. Don’t skip tempering the yolks and keep the heat low when cooking the custard. Pour the hot milk in slowly while whisking or you’ll get scrambled eggs, and if it looks like it’s about to boil pull it off the heat for a minute. A candy thermometer helps but feeling the texture on the spoon works too.

3. For brighter banana flavor without making the ice cream mushy, puree one banana and mash the rest roughly. Add a splash of lemon juice to stop browning, and if you want it punchier add the banana extract or liqueur near the end. Taste as you go, you can always add a little more.

4. Toast the nuts and crush the wafers fresh. Toasting brings out a huge nutty aroma, and adding some larger wafer chunks after churning gives you better texture than folding everything in while the ice cream is still running through the machine.

5. Prevent freezer burn by pressing plastic wrap or parchment directly onto the surface before you seal the container, and let the ice cream sit at room temp for 3 to 5 minutes before scooping so it isn’t rock hard. If it’s too firm, don’t blast it in the microwave, just wait a bit and it’ll soften evenly.