Banana Pudding Ice Cream
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!
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
Tips:
- 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.
Nutrition
Serving: 1cupCalories: 426kcal
Tried this recipe?Let us know how it was!