By Bring Banana Pudding Ice Cream to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Banana Pudding Ice Cream captures the essence of desserts|ice cream while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Banana Pudding Ice Cream becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar, divided
Pinch of salt
5 large egg yolks
1 teaspoon pure vanilla extract
3 ripe bananas, mashed
1 tablespoon lemon juice
1 cup Nilla Wafers, crushed, plus more for garnish
Optional: whipped cream, for serving
PREPARATION STEPS
Prepare the Base:
In a medium saucepan, combine the heavy cream, whole milk, ½ cup of the granulated sugar, and a pinch of salt. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
Whisk the Egg Yolks:
In a separate bowl, whisk together the egg yolks and the remaining ¼ cup of granulated sugar until well combined and slightly thickened.
Temper the Egg Yolks:
Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks. This prevents them from scrambling.
Combine and Thicken:
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
Strain and Cool:
Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in the vanilla extract.
Add Bananas:
In a separate bowl, combine the mashed bananas and lemon juice. Stir the banana mixture into the cooled custard base.
Chill:
Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours, or until completely chilled.
Churn the Ice Cream:
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the crushed Nilla Wafers.
Freeze:
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Serve:
Scoop the banana pudding ice cream into bowls or cones, garnish with additional crushed Nilla Wafers, and top with whipped cream if desired.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
