Banana Pudding Ice Cream (No-Churn!)
If you’re obsessed with banana pudding like I am, get ready—this Banana Pudding Ice Cream is about to blow your mind. It’s cold, creamy, nostalgic, and ridiculously easy to make. And the best part? You don’t even need an ice cream machine.
This no-churn banana pudding ice cream recipe is packed with ripe bananas, sweetened condensed milk, crushed vanilla wafers, and a luscious vanilla bean base that tastes like childhood summers in the South. Whether you’re making this for a cookout, a weeknight treat, or just to eat straight from the container (no judgment!), it’s guaranteed to become a favorite.
If you’re looking for the BEST banana pudding recipe, you have to try ours. It’s creamy, rich, and made completely from scratch. No artificial flavors here!
Banana Pudding Ice Cream Video Tutorial
Why You’ll Love This Banana Pudding Ice Cream
- No churn and no eggs – Just mix, layer, and freeze
- Ultra creamy – Thanks to sweetened condensed milk, cream cheese, and whipped cream
- Full of banana pudding flavor – Real bananas, vanilla bean paste, and lots of crushed wafers
- Freezer-friendly – Keeps well for up to a week (if it lasts that long!)
This recipe is a reader favorite, just like my Strawberry Shortcake Ice Cream and my popular No-Churn Vanilla Bean Ice Cream. It’s simple, foolproof, and bursting with flavor.
What Is No-Churn Ice Cream?
No-churn ice cream is a homemade ice cream method that doesn’t require an ice cream machine. Instead of using eggs and a custard base, it relies on whipped cream and sweetened condensed milk to create a creamy, airy texture. The whipped cream mimics the air incorporation of churning, while the condensed milk brings sweetness and body.
Because no-churn recipes skip the cooking step, they’re faster, easier, and perfect for beginner ice cream makers. And don’t worry—it still tastes just as rich and indulgent as the churned stuff!
Ingredients You’ll Need for this Banana Pudding Ice Cream Recipe
Here’s what makes this banana pudding ice cream so special:
- Heavy cream – Whipped to create a light, airy texture
- Sweetened condensed milk – Adds sweetness and a subtle caramel flavor
- Full-fat cream cheese – Adds body and balances the sweetness
- Vanilla bean paste – For those signature specks and deep vanilla flavor
- Light corn syrup – Prevents iciness and keeps it scoopable
- Fine sea salt – Enhances all the flavors
- Ripe bananas – The star of the show
- Crushed vanilla wafers – Add crunch and that classic banana pudding feel
How to Make No-Churn Banana Pudding Ice Cream
Step 1: Whip the Cream
In a large mixing bowl, whip the heavy cream to medium-stiff peaks. This gives your ice cream that fluffy, scoopable texture without a machine.
Step 2: Mix the Base
In another bowl, whisk together the cream cheese, sweetened condensed milk, vanilla bean paste, corn syrup, and salt until smooth.
Step 3: Add the Bananas
Mash the ripe bananas (I use a blender) and stir them into the creamy base.
Step 4: Gently Fold
Gently fold the whipped cream into the banana mixture in two additions. Go slow—this keeps it airy.
Step 5: Layer with Vanilla Wafers
In a loaf pan or freezer-safe container, layer 1/3 of the banana cream, sprinkle with crushed vanilla wafers, and repeat until full.
Step 6: Freeze
Cover tightly and freeze for at least 6 hours or overnight until firm.
Tips for Success
- Use ripe—but not rotten—bananas: They should have some brown spots but not be black or mushy.
- Vanilla extract works too: If you don’t have vanilla bean paste, substitute with a good-quality vanilla extract.
- Don’t skimp on the wafers: They soften into the base and give you that true banana pudding experience.
How to Store Banana Pudding Ice Cream
This banana pudding ice cream stores beautifully in the freezer for up to 1 week. Be sure to press plastic wrap directly on the surface and seal it in an airtight container to avoid freezer burn. When ready to eat, remove from the freezer and let it sit for 10 minutes to soften for the best texture.
Variations and Add-Ins
- Banana Jam Swirl: Add ribbons of banana jam or caramelized banana for extra depth.
- Mini Marshmallows: For a banana pudding-meets-fluff twist.
- Banana Extract: Add 1/8 tsp if your bananas aren’t as flavorful as you’d like.
- Chocolate Chips: Add in chocolate chips while layering for a fun twist!
If you’re a real banana and chocolate lover, you have to top the ice cream off with our Easy Hot Fudge Recipe. I think this might be the greatest ice cream Sunday ever.
Frequently Asked Questions on Banana Pudding Ice Cream
Can bananas be too ripe for ice cream?
Yes. You want bananas that are soft and spotty but not mushy, fermented, or black. Overripe bananas can make your ice cream taste sour or alcoholic.
Can I make this ahead of time for a party?
Absolutely! Just make it the night before and keep it frozen. It scoops best if you let it sit at room temperature for 5–10 minutes before serving.
Do I need to use corn syrup in this recipe?
Corn syrup helps prevent ice crystals and keeps the texture ultra-smooth and scoopable. However, if you don’t have it, you can leave it out. The ice cream may be slightly less creamy, but it will still be delicious. You can also substitute with honey or glucose syrup in a pinch.
Can I use frozen bananas?
You can—but they must be fully thawed before using. Once thawed, drain any excess liquid and mash well before adding them to the base. Keep in mind that frozen bananas can have a slightly different texture and flavor intensity, and they may darken a bit more quickly in the ice cream.
How to Make Vegan Banana Pudding Ice Cream
You can absolutely make a delicious vegan version of banana pudding ice cream with a few easy swaps:
- Coconut cream or dairy-free whipping cream: Replace the heavy cream with full-fat coconut cream (chilled overnight) or a store-bought vegan whipping cream.
- Vegan sweetened condensed milk: Use canned coconut condensed milk or make your own by simmering full-fat coconut milk with sugar until thickened.
- Vegan cream cheese: Swap the dairy cream cheese with your favorite plant-based version (almond or cashew-based work well).
- Vegan vanilla wafers: Use a vegan-friendly brand, or replace with crushed graham crackers or shortbread-style cookies.
The rest of the ingredients—ripe bananas and vanilla— are already plant-based!
Follow the same method: whip the dairy-free cream, mix the base, fold everything together, and freeze. The result is still creamy, sweet, and packed with banana pudding flavor.
For other vegan desserts, try our Vegan Chocolate Cake, Vegan Vanilla Cake, and Vegan Buttercream! They are all so delicious and even celebrity-approved!
More Ice Cream & No-Bake Favorites:
Get to Making Banana Pudding Ice Cream!
This banana pudding ice cream recipe is everything you love about the original dessert—cool, creamy, sweet, and nostalgic—but frozen and even easier to make. No-churn recipes like this one prove you don’t need fancy equipment to make something that tastes straight out of a gourmet ice cream shop.
Whip it up, freeze it, and dig in. Your summer dessert game just leveled up.
If you loved this recipe, don’t forget to leave a rating and tag me on Instagram @everythingjustbaked—I love seeing your creations!
Ingredients
- 2¼ cups cold heavy cream
- 1 can (14oz) sweetened condensed milk
- 4 tbsp full-fat cream cheese, softened
- 2 tbsp vanilla bean paste
- 1 tbsp light corn syrup
- ½ tsp fine sea salt
- 1 ¼ cups mashed ripe bananas (about 3-4 bananas)
- 1 ½ cups crushed vanilla wafer cookies
Instructions
- In a large mixing bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer. Set aside.
- In another large bowl, whisk the softened cream cheese until smooth and creamy. (No lumps!)
- Add in the sweetened condense milk, salt, vanilla bean paste and corn syrup whisking until smooth. Its important to ensure there are no lumps, otherwise your ice cream will be lumpy.
- Mash your bananas well and fold them into the cream cheese mixture mixture until fully combined.
- Gently fold the whipped cream into the banana cream cheese mixture in 2–3 additions. Take your time and use a spatula to keep the mixture light and airy.
- In a freezer-safe container or a standard loaf pan, layer ⅓ of the ice cream base, then sprinkle crushed vanilla wafers. Repeat until everything is used up. Smooth the top and press a layer of parchment or plastic wrap directly onto the surface. Cover well.
- Freeze for at least 6 hours, or overnight, until firm. Enjoy!
Video
Notes
- Let the ice cream sit at room temperature for 5–10 minutes before scooping if it’s too firm.
- Store in an airtight container for up to 2 weeks for best texture and flavor.
- Use ripe, not rotten bananas: You want bananas that are speckled with brown spots for sweetness and flavor, but avoid ones that are black, mushy, or smell fermented. Overripe bananas can make the ice cream taste sour or boozy.
Best Banana Pudding Ice Cream I’ve tried. Next want to try your Pound Cake