Banana Pudding Ice Cream

A rich and creamy banana pudding ice cream recipe that captures all the flavor of the classic Southern dessert. With roasted bananas, real vanilla pudding, and crushed vanilla wafers, this homemade ice cream is better than anything from the store—whether you use an ice cream maker or not.

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Course: Dessert

Cuisine: Southern

Keyword: banana dessert, banana pudding ice cream, Homemade Ice Cream, roasted banana ice cream, southern dessert, Summer Dessert

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings:

Calories: 410kcal

Author: info.thekitcheen

Equipment

Oven
Baking sheet
Saucepan
Whisk
Mixing bowls
Ice cream maker (optional)
Freezer-safe container
Electric mixer (if no ice cream maker)

Ingredients

For the Banana Ice Cream Base:

4-5 ripe bananas
2 tbsp butter
2 cups heavy whipping cream
1 cup whole milk
3/4 cup sugar
5 egg yolks
1 tbsp vanilla extract
1/4 tsp salt

For the Pudding Mix-ins:

1 box 3.4 oz instant vanilla pudding
1 1/2 cups cold milk
1 1/2 cups vanilla wafers crushed
1/3 cup white chocolate chips optional
2 tbsp brown sugar

Instructions

Step 1: Roast the Bananas

Preheat oven to 350°F (175°C).
Slice 3 bananas lengthwise and place on a baking sheet.
Sprinkle with brown sugar and dot with butter.
Roast for 15 minutes until caramelized. Let cool and mash.

Step 2: Make the Custard Base

In a saucepan, heat 1 cup cream, milk, and sugar until warm.
Whisk egg yolks in a bowl, then slowly temper with the warm milk.
Return to saucepan, cook on medium-low while stirring until thick.
Remove from heat, add vanilla and salt.

Step 3: Add Banana Mash

Mash roasted bananas with 1–2 fresh bananas.
Stir mash into warm custard, add remaining 1 cup cream.
Cool to room temp, then chill at least 6 hours or overnight.

Step 4: Make Pudding Mix

Whisk instant pudding mix with cold milk for 2 mins.
Chill for 30 minutes.
Fold in white chocolate chips and crushed wafers.

Step 5: Freeze the Ice Cream

With Ice Cream Maker:
Churn custard per instructions.
Add 2/3 of wafers near the end.
Transfer to container, swirl in pudding, top with remaining wafers.
Freeze for 4+ hours.

Without Ice Cream Maker:

Freeze custard in a shallow pan for 2 hours.
Break up and beat with mixer, fold in 2/3 wafers.
Swirl in pudding, freeze again 5–6 hours, stirring every 2 hours.
Top with remaining wafers.

Notes

Frozen bananas can be used—just thaw and drain.

For stronger flavor, chill custard overnight before churning.

Vanilla wafers can be substituted with shortbread or graham crackers.

Try one of the variations listed for a fun twist (bourbon, chocolate, caramel, etc.).

Nutrition