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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.
Course Dessert
Cuisine Southern
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 8
Calories 347 kcal
Author Christin Mahrlig

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Pour egg mixture into saucepan with the half and half that remained in the saucepan.
  4. Stir in cream.
  5. Cook over medium heat, stirring frequently, until mixture thickens and coats the back of a spoon. About 5 to 10 minutes.
  6. 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.
  7. 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.
  8. If ice cream is too soft for your liking at this point, place in freezer for about 1 hour.

Recipe Notes

Recipe very slightly adapted from allrecipes.com

Nutrition Facts
Banana Pudding Ice Cream
Amount Per Serving
Calories 347
* Percent Daily Values are based on a 2000 calorie diet.