This no-churn banana pudding ice cream tastes just like your favorite Southern dessert—but frozen! It’s made with ripe bananas, crushed vanilla wafers, and a rich vanilla bean base that’s creamy, sweet, and packed with flavor. The best part? You don’t need an ice cream machine. Makes about 1.5 quarts.
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.
Nutrition
Nutrition Facts
Banana Pudding Ice Cream
Amount per Serving
Calories
727
% Daily Value*
Fat
43
g
66
%
Saturated Fat
26
g
163
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
125
mg
42
%
Sodium
499
mg
22
%
Potassium
554
mg
16
%
Carbohydrates
76
g
25
%
Fiber
2
g
8
%
Sugar
59
g
66
%
Protein
11
g
22
%
Vitamin A
1525
IU
31
%
Vitamin C
6
mg
7
%
Calcium
291
mg
29
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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