Banana Pudding Ice Cream tastes like a delicious old-fashioned creamy treat with real banana flavor and wonderful pieces of Nilla wafers mixed in. Perfect for a scorching hot summer day. Or any day really. You will be craving this ice cream year round.
I did it! I finally bought an ice cream machine after wanting one for years. After seeing so many yummy ice cream recipes on other blogs, I couldn’t stand it anymore. And oh boy and I going to have fun with it. I got the Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker and it was easy to use and reasonably priced.
For my first ice cream I tried a Banana Pudding Ice Cream recipe from allrecipes.com. We all know what a banana pudding lover I am. I make Banana Pudding Cupcakes, Banana Pudding Bars, pancakes, and Banana Pudding Cake. You can never have too much banana pudding in your life!
This ice cream was amazing and really did taste like banana pudding. With 2 whole bananas mixed in, it has plenty of real banana flavor. The texture of the ice cream if thick and creamy and the bits of vanilla wafer are my favorite, of course.
My ice cream was still very soft after the amount of time the ice cream maker suggested churning it. I would have gladly eaten it that way, but I placed it in the freezer for about an hour to harden up.
- 1½ cups half and half
- ½ cup packed brown sugar
- ½ cup white sugar
- ⅛ teaspoon salt
- 2 eggs, beaten
- 1 cup heavy whipping cream
- 1½ teaspoon vanilla extract
- 2 very ripe bananas, mashed
- 1 cup crushed Nilla wafers
- In a saucepan over medium-low heat, combine the half and half, brown sugar, white sugar, and salt. Stir until sugar dissolves, about 5 minutes.
- Take saucepan off heat. Place eggs in a medium bowl. While whisking, gradually (to not curdle the eggs) add about half the sugar mixture to the eggs.
- Pour egg mixture into saucepan with the half and half that remained in the saucepan.
- Stir in cream.
- Cook over medium heat, stirring frequently, until mixture thickens and coats the back of a spoon. About 5 to 10 minutes.
- Take saucepan off heat and stir in vanilla extract. Pour mixture through a fine-meshed sieve into a bowl and let cool to room temperature.
- Once cooled, stir in mashed banana and pour into an ice cream maker. Use manufacturer's directions to freeze. Add Nilla wafers about 5 minutes before end of freezing time.
- If ice cream is too soft for your liking at this point, place in freezer for about 1 hour.
Sharing with The Country Cook’s Weekend Potluck.
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