Banana Pudding Ice Cream Recipe
Instant banana pudding mix does double duty here, it thickens the base like a cooked custard would without any stovetop step, and layers real banana flavor on top of the mashed fresh bananas. Sweetened condensed milk keeps the texture soft and scoopable straight from the freezer instead of icy.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 345 min
- Servings
- 8
Ingredients
- 3 medium ripe ripe bananas, mashed
- 2 cups heavy cream
- 1 cup whole milk
- 14 oz can sweetened condensed milk
- 3 3/8 oz box instant banana pudding mix
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups vanilla wafers, coarsely crushed
Nutrition per serving
- Calories
- 362
- Protein
- 4g
- Carbs
- 29g
- Fat
- 27g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a large bowl, mash the bananas well with a fork until mostly smooth with a few small chunks left.
- 2Whisk in the heavy cream, whole milk, sweetened condensed milk, pudding mix, vanilla extract, and salt until the pudding mix is fully dissolved and the mixture is smooth and starting to thicken slightly.
- 3Cover and refrigerate the base for at least 2 hours, or overnight, until very cold.
- 4Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions, about 20-25 minutes, until it reaches soft-serve consistency.
- 5During the last 2 minutes of churning, add the crushed vanilla wafers so they get folded in without breaking down completely.
- 6Transfer the ice cream to a freezer-safe container, pressing a piece of parchment or plastic wrap directly against the surface. Freeze for at least 4 hours, or until firm enough to scoop.
Tips & variations
- Use bananas with brown-speckled peels, not fully black ones, for the best balance of sweetness and firm texture in the mashed fruit.
- For extra banana flavor, layer thin banana slices between scoops as the ice cream goes into the freezer container.
- No ice cream maker? Pour the chilled base into a shallow dish, freeze for 45 minutes, then whisk vigorously every 30 minutes for about 3 hours before folding in the wafers and freezing solid.
- Swirl in a few tablespoons of dulce de leche or caramel sauce along with the wafers for a banana caramel version.
Storage & reheating
Store in an airtight, freezer-safe container with plastic wrap pressed against the surface for up to 2 weeks. After that, ice crystals start to form and the texture turns grainy. Let it sit at room temperature for 5-10 minutes before scooping if it's very firm.
Tips from the Tulo kitchen
- Freezing the ice cream maker bowl for a full 24 hours beforehand, not just overnight, makes a noticeable difference in how quickly the base thickens.
- Stirring a spoonful of banana liqueur or dark rum into the base (about 1 tablespoon) lowers the freezing point slightly and keeps the final texture softer.
FAQ
Can I make this without an ice cream maker?
Yes. Freeze the chilled base in a shallow dish for 45 minutes, then whisk hard every 30 minutes for about 3 hours to break up ice crystals before folding in the wafers and freezing until solid.
Why did my banana ice cream turn out icy instead of creamy?
This usually means the base wasn't cold enough before churning, or the fat content was too low. Don't substitute half-and-half for the heavy cream, and don't skip the condensed milk, which lowers the freezing point and keeps the texture smooth.
Can I use fresh vanilla pudding instead of instant mix?
Cooked pudding works, but let it cool completely and use it in place of about 1 cup of the milk, then reduce the added milk slightly since cooked pudding is thicker than the instant version.
How ripe should the bananas be?
Look for peels that are yellow with brown speckles throughout, not solid yellow (underripe and starchy) or fully black (overripe and can taste fermented).