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.
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.
Pour ½ the mixture into a large bowl, then whisk the eggs into the mixture until well combined.
Transfer the egg mixture back into saucepan with remaining half-and-half mixture, then stir in the cream.
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.
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.
Pour the banana cream mixture into an ice maker and freeze according to manufacturer’s instructions.
Fold the vanilla wafers into ice cream during the last 5 to 10 minutes of freezing.
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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