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Banana Pudding Ice Cream

Banana Pudding Ice Cream tastes like a delicious old-fashioned creamy treat with real banana flavor and wonderful pieces of Nilla wafers mixed in.

Banana Pudding Ice Cream

Perfect for a scorching hot summer day. Or any day really. You will be craving this ice cream year round.

Banana Pudding Ice Cream

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.

Banana Pudding Ice Cream

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!

Banana Pudding Ice Cream

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.

Banana Pudding Ice Cream

Banana Pudding Ice Cream

Banana Pudding Ice Cream

A creamy and rich banana pudding ice cream with real banana flavor and wonderful pieces of Nilla wafers mixed in.
PREP: 2 hours
COOK: 10 minutes
TOTAL: 2 hours 10 minutes


  • 1 1/2 cups half and half
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1/8 teaspoon salt
  • 2 eggs, beaten
  • 1 cup heavy whipping cream
  • 1 1/2 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.


Recipe very slightly adapted from allrecipes.com


Calories: 347kcal
Author: Christin Mahrlig
Course: Dessert
Cuisine: Southern

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45 thoughts on “Banana Pudding Ice Cream”

  1. I found this recipe to recreate the banana pudding ice cream from a local ice cream shop and this was perfect – I have followed the recipe exactly and made this countless times. You must constantly stir during the heating step to avoid curdling

  2. This was easy to assemble and the flavor was fantastic. Think if you chill the batter instead of using it at room temperature it will freeze better and quicker. Overall it was a big hit and was very flavorful

  3. As someone who makes ice cream pretty often, I should’ve listened to my gut on a few things, but since I didn’t and now have liquid banana goop, heed these adjustments:
    1. Egg yolks, not whole eggs; possibly more yolks than two?
    2. The mixture needs to get COLD before going into the ice cream maker, not room temperature. Sometimes I leave it in the fridge overnight.

    1. I also have liquid banana goop..I as well make my own ice cream quite often..I’m sad this recipe didn’t work for me.

  4. Question…when I poured into the mesh sieve there was lots of curdles in there. I was whusking the entire time it was cooking. Did I do something wrong or is the point if the mesh sieve to pull all that out?

    1. Half and half is literally halfcream and half milk. It is often used in coffee to give it a richness.

  5. I just made this tonight. Now I’m not from the South but if this is what it tasted like, WOW! I’m so impressed! It is very rich and I could only have a few bites but this ice cream is so decadent and delicious, those few bites were all I needed. I replaced a half cup of half and half with sweet cream coffee creamer just for a flavor punch. Next time I think I’ll add caramel vanilla. Delicious recipe! Thanks for sharing!

  6. Hello, this recipe is delicious! Your recipe mentions for 8 servings. To fill a 2-quart ice cream maker, for how many servings should I make to fill 4 pint tubs?

  7. Alyssa White

    I bought my husband an ice cream maker for Christmas and all he makes is vanilla, but I wanted to try something else and settled on this quickly. It did not disappoint, so delicious! I tried a few bites right after it was done and again after freezing a few hours and it’s perfect either way, wouldn’t change a thing, and will definitely be made again!

  8. Will Elliott

    I currently live in Portland Oregon but from Fayetteville North Carolina and I remember when I was younger about 35 years ago there was this elderly woman that sold candy and pickles and other snacks to the kids in the neighborhood and one thing that I loved as a child and still today is Banana Pudding, it’s my favorite dessert, I used to eat the cold version but quickly fell in Iove with the baked version….. Back to my point, lol, the lady also sold ice cream and Banana Puddinh was one of the flavors and I think about it to this day……. The best Ice Cream ever, only places I’ve brought out the store was blue bell ice cream from Walmart has them or did….. but I recently purchased 2 Cuisinart 2 qt ice cream makers and 1 wynter 2 qt ice cream maker , in the process of trying this recipe right now about to put into ice cream maker and make a few batches…. I also got the 16oz containers from a food warehouse place to make pints and label them

  9. Amazing recipe! I made a double batch for a party and it was PERFECT! My only change was to use the wafers as a topping instead of mixing them in. That way they were crunchy crumbles on top. Delicious! Thanks for a wonderful recipe.

  10. This was delish!!! Tasted just like homemade banana puddin’ !! Have ripe bananas right now and cream beating down the fridge door! Thinking its time to make some more!

  11. This sounds delicious! I do have one question. In the recipe it says it will serve 8, so does it end up making around 3 cups or so?

  12. Eden Passante

    Banana pudding is the BEST so I can’t even imagine how good it is as ice cream! What a great idea!

    1. Hi Diane, Here is a healthy version. I use very ripe bananas that I break into thirds. Place in freezer. When frozen, I place in my Ninja along with vanilla almond milk and cinnamon. I use animal crackers, graham crackers or vanilla wafers as toppings. Very easy.

      1. Would this work in the vita-mix and wondered about how long would you do in the ninja or the vita-mix ?

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