Banana Pudding Ice Cream Recipe

Banana Pudding Ice Cream Recipe

How To Make Banana Pudding Ice Cream

You’re in for a treat with this easy banana pudding ice cream! It’s made with crushed vanilla wafers, folded into smooth banana cream for a delightful bite.

Preparation: 10 minutes
Cooking: 10 minutes
Freeze Time: 2 hours
Total: 2 hours 20 minutes



  • cupshalf and half
  • ½cuplight brown sugar,packed
  • ½cupwhite sugar
  • 1pinchsalt
  • 2eggs,beaten
  • 1cupheavy whipping cream
  • 1tspvanilla extract
  • 2bananas,very ripe, mashed
  • 1cupvanilla wafers,crushed


  1. Combine the half-and-half, brown sugar, white sugar, and salt in a saucepan over medium-low heat, then cook and stir for about 5 minutes until the sugars are dissolved. Remove saucepan from heat.

  2. Pour ½ the mixture into a large bowl, then whisk the eggs into the mixture until well combined.

  3. Transfer the egg mixture back into saucepan with remaining half-and-half mixture, then stir in the cream.

  4. Cook and stir mixture over medium-low heat for 5 to 10 minutes until cream mixture is thickened and coats the back of a spoon. Remove saucepan from heat and stir in vanilla extract.

  5. Pour the cream mixture over a fine mesh sieve into a bowl, then cool to room temperature. Stir the mashed bananas into a cooled cream mixture.

  6. Pour the banana cream mixture into an ice maker and freeze according to manufacturer’s instructions.

  7. Fold the vanilla wafers into ice cream during the last 5 to 10 minutes of freezing.

  8. Serve and enjoy.


  • Calories: 253.30kcal
  • Fat: 14.84g
  • Saturated Fat: 8.62g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.62g
  • Polyunsaturated Fat: 0.79g
  • Carbohydrates: 28.29g
  • Fiber: 0.70g
  • Sugar: 22.15g
  • Protein: 3.12g
  • Cholesterol: 78.03mg
  • Sodium: 68.57mg
  • Calcium: 66.98mg
  • Potassium: 175.57mg
  • Iron: 0.41mg
  • Vitamin A: 147.48µg
  • Vitamin C: 2.48mg
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