This homemade Banana Pudding Ice Cream is one of the BEST summer ice cream treats! It only takes about 10 minutes to blend the ingredients, then pour into an ice cream container and freeze. Mix in fresh banana slices and real vanilla wafers for a yummy dessert!
Table of Contents
Why You’ll Love This Banana Pudding Dessert
- It is so easy to make. Everything combines in a blender or with a hand mixer in one bowl, and then you just wait for it to freeze.
- Ready for the freezer in 10 minutes!
- It’s a 2-in-1 dessert – what’s better than that?
- The textures are so dreamy! Creamy ice cream, silky bananas, and crunchy vanilla wafers – YUM!
- This cold and fruity ice cream is perfect for summer!
Banana Pudding Ice Cream Recipe
Banana Pudding is a super popular dessert and we’ve made a few variations here on Desserts and Drinks like Banana Pudding Lasagna and Banana Pudding Brownies. But this time we’ve turned it into a delicious no-churn Banana Pudding Ice Cream that you will LOVE!
The dry instant pudding mix not only adds flavor but also creates a texture that is thick and smooth. The cream cheese and heavy whipping cream are rich and then we fold in fresh bananas and vanilla wafer cookies. Oh, my word. SO GOOD!
You’ll Also Love: Pumpkin Banana Muffins
What You’ll Need to Make Banana Pudding Ice Cream with Vanilla Wafers
Heavy Whipping Cream – The low water content and high-fat content of heavy whipping cream help prevent ice crystals from forming and blend perfectly with the other ingredients. You can substitute it with half and half or whole milk, but it may make the texture a bit more icy.
Cream Cheese – Thick, creamy, and tangy, the cream cheese helps balance all of the sweetness and thickens the ice cream.
Sugar & Maple Syrup – The perfect sweeteners for this ice cream. The combination gives a depth of flavor and a smooth texture.
Vanilla – The vanilla extract addition is just another added level of flavor!
Instant Banana Pudding Mix – If you can’t find banana pudding mix, use vanilla pudding and a teaspoon of banana extract or a smashed banana instead. Make sure you use the instant pudding mix. It doesn’t have to be cooked to activate the thickeners.
Sliced Bananas & Chopped Vanilla Wafers – These ingredients get mixed into the ice cream base adding flavor and texture, but reserve some to top your scoop once it’s in the bowl!
How to Make No-Churn Banana Pudding Ice Cream
It could not be easier to make homemade Banana Pudding Ice Cream! Here’s how to prep this recipe in just 10 minutes:
1. Using a blender or hand mixer, blend all ingredients except the fresh bananas and vanilla wafers.
2. Gently stir in the bananas and wafers, pour mixture into a shallow freezer-safe dish (like a loaf pan or ice cream container), and freeze for 6 hours.
3. Scoop, top with ripe bananas and crushed cookies, and enjoy!
Tips for Homemade No-Churn Ice Cream
- Cover the ice cream tightly to prevent ice crystals from forming.
- The shallower the dish, the better the texture of the ice cream. It’ll freeze faster and more evenly!
- Allow the ice cream to sit at room temperature for a few minutes before scooping.
- Use room-temperature cream cheese in the recipe. It incorporates better into the other ingredients.
- Allow the ice cream to freeze completely before serving it. I know it’s tempting but it will be much better when it’s frozen all the way through.
- Try making this banana ice cream in a Ninja Creami for an even creamier texture!
Storing
Store Banana Pudding No-Churn Ice Cream in an airtight, freezer-safe container in the fridge for 2-3 months.
More Tasty Ice Cream Recipes
- Birthday Cake Ice Cream
- Strawberry Swirl Cheesecake Ice Cream
- Cottage Cheese Ice Cream
- Butter Pecan Ice Cream Sandwiches
- Pumpkin Pie Blizzard Recipe
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Banana Pudding Ice Cream
Equipment
- Ice Cream Container or Loaf Pan
Ingredients
- 1 1/2 cups heavy whipping cream
- 1 8-ounce block cream cheese
- 1/2 cup granulated sugar
- 1/2 cup maple syrup
- 1 Tablespoon vanilla extract
- 1 3-ounce package instant banana pudding mix
- 2 medium bananas sliced
- 1 cup vanilla wafers chopped
Instructions
- Add all of the ingredients to a blender except for the wafers and sliced bananas.
- Blend until smooth, using the tamper tool as needed to combine. If you do not have a blender, use a hand held mixer to beat until well combined.
- Transfer the cream mixture to a bowl and fold in the chopped wafers and sliced bananas, saving a few for topping if desired.
- Transfer it to a freezer-safe container, cover, and freeze the ice cream for at least 6 hours or overnight.
- Serve immediately from the freezer for hard serve or let sit for about 15 minutes for a softer consistency.
Notes
- Cover the ice cream tightly to prevent ice crystals from forming.
- The shallower the dish, the better the texture of the ice cream. It’ll freeze faster and more evenly.
- Allow the ice cream to sit at room temperature for a few minutes before scooping.
- Use room-temperature cream cheese in the recipe. It incorporates better into the other ingredients.
- Allow the ice cream to freeze completely before serving it. I know it’s tempting but it will be much better when it’s frozen all the way through.
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