Creamy Banana Pudding Ice Cream Recipe You’ll Love

Just like the classic pudding dessert, Banana Pudding Ice Cream is creamy and satisfying, made with real bananas and crunchy vanilla wafer cookies folded in.

This is a Philadelphia-style churned ice cream recipe — egg-free, simple, and quick to prepare.

Banana Pudding Ice Cream contains no eggs and no nuts, and it can be gluten-free depending on the vanilla wafer cookies you choose.

If you love banana-flavored treats, you might also enjoy other banana recipes and ice creams that highlight fresh fruit and nostalgic flavors.

Banana Pudding Ice Cream Recipe

There’s something comforting about a casserole dish of banana pudding at family gatherings — sweet, creamy, and full of texture from ripe bananas and crisp wafers. Turning that flavor into ice cream was a fun project that produced a rich, banana-forward frozen dessert with a smooth, creamy base.

To capture the familiar taste of banana pudding, this recipe adds instant vanilla pudding mix along with mashed ripe bananas. Crushed vanilla wafers give the ice cream a pleasant crunch and classic flavor notes.

Ingredients in Homemade Banana Pudding Ice Cream

Heavy Cream – Provides richness and a creamy mouthfeel.

Whole Milk – Balances the cream to produce a smooth, scoopable texture.

Granulated Sugar – Adds sweetness and helps the ice cream remain soft and scoopable when frozen.

Vanilla Extract – Enhances warmth and depth of flavor.

Salt – A pinch balances sweetness and rounds out the flavors.

Ripe Bananas – Choose bananas that are yellow with some brown spots for the best flavor and mashability.

Vanilla Instant Pudding Mix – Gives the ice cream its classic banana-pudding character and thickens without cooking.

Vanilla Wafer Cookies – Crushed or chopped, they add texture and the iconic banana pudding crunch.

If you have questions about the recipe or substitutions, leave a comment and I’ll respond.

How to Make Banana Pudding Ice Cream from Scratch

1. In a large bowl combine heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Whisk 2–3 minutes until the sugar is fully dissolved — you shouldn’t feel any grittiness when rubbing a bit between your fingers.
2. Mash the bananas with a fork until you have about 1 cup of mashed bananas.
3. Add the mashed bananas and vanilla pudding mix to the cream mixture and whisk for another 2–3 minutes.
4. Chill the mixture in the refrigerator for 10 minutes to let it thicken slightly.
5. Churn the mixture in your ice cream machine according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 20–30 minutes for many machines).
6. During the last two minutes of churning, add the crushed or chopped vanilla wafer cookies.
7. Transfer the ice cream to a shallow container or loaf pan. Press plastic wrap or wax paper directly onto the surface to prevent ice crystals.
8. Freeze for at least 4 hours, or until firm. Let sit at room temperature for about 5 minutes before scooping.

These steps correspond to the step-by-step photos above for easy reference.

How to Store Banana Pudding Ice Cream

Keep the ice cream in an airtight container in the freezer for up to one month. Press a layer of parchment or wax paper onto the surface before sealing to minimize ice crystals.

Tips for Making Banana Pudding Ice Cream

Use quality ingredients — good cream, milk, and vanilla make a noticeable difference.

Pick ripe bananas — yellow bananas with brown spots mash easily and offer the best sweetness and flavor.

Start cold — chilling your base and making sure your ice cream machine bowl is fully frozen helps the ice cream churn properly.

Keep the fat content — heavy cream and whole milk provide the rich, creamy texture homemade ice cream needs.

Mind the add-ins — if adding extras, keep pieces small (no larger than a blueberry) so they incorporate evenly.

Don’t skimp on sugar — sugar impacts both flavor and texture, helping the ice cream remain scoopable when frozen.

No-Churn Banana Pudding Ice Cream Directions

Chill a shallow container or loaf pan in the freezer while you mix the base. Pour the mixed ingredients into the chilled pan and freeze for 3–4 hours, stirring every 30 minutes for the first 2 hours to incorporate air and improve texture. Add the vanilla wafers during the last stir so they maintain some crunch.

Banana Pudding Ice Cream Add-ins

This recipe already includes classic add-ins, but you can experiment sparingly:

• Swirl in caramel or peanut butter sauce for extra richness.
• Add white chocolate chunks or shavings for a sweeter, creamier bite.

Should I crush or cut up the cookies for this ice cream recipe?

Either approach works. Roughly chopping yields larger, satisfying cookie pieces; crushing produces a mix of sizes and a different texture. Try both to see which you prefer.

Can I use banana pudding mix instead of vanilla?

Yes — using banana-flavored instant pudding will boost banana flavor. The vanilla mix provides a balanced, classic taste, but swap in banana pudding if you want a more pronounced banana profile.

How do I know if my bananas are ripe enough?

Choose bananas that are yellow with brown spots. Greenish bananas are too starchy and not sweet enough; fully brown bananas can be overly soft and overly sweet for this recipe.

Can I use gluten-free vanilla wafers?

Absolutely. Gluten-free vanilla wafers work well and will still provide that classic flavor and crisp texture.

How long does it take to make homemade ice cream?

Hands-on time for this recipe is about 10–15 minutes. Plan roughly 20–30 minutes for churning in a machine and at least 4 hours for the ice cream to firm up in the freezer.

Why didn’t my ice cream freeze in the machine?

The most common issue is an inadequately frozen ice cream machine bowl. Freeze the bowl for at least 24 hours and make sure no liquid sloshes when you shake it; otherwise the base won’t freeze properly during churning.

More Homemade Ice Cream Recipes

• French Silk Ice Cream
• Chocolate Marshmallow Ice Cream
• Toasted Almond Ice Cream
• Assorted Ice Cream Flavors
• Cuisinart Ice Cream Recipes
• Rum Raisin Ice Cream

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Did you make this Banana Pudding Ice Cream? Leave a comment below to share how it turned out and any add-ins you tried.

Banana Pudding Ice Cream

Yield:
6 Servings

Prep Time:
30 minutes

Cook Time:
25 minutes

Chilling/Freezing Time:
4 hours

Total Time:
4 hours 55 minutes

Just like your favorite old-fashioned pudding dessert, Banana Pudding Ice Cream is creamy and delicious with real bananas and crunchy vanilla wafer cookies inside.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 bananas, ripe
• 1/4 cup vanilla instant pudding mix
• 1 cup crushed vanilla wafer cookies

Instructions

1. Chill the ice cream bowl for at least 24 hours or until solid. There should be no liquid sloshing when you shake the bowl.
2. In a large bowl, combine heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Whisk 2–3 minutes until the sugar is dissolved and the mixture is smooth.
3. Mash the bananas with a fork to yield about 1 cup of mashed bananas.
4. Add the vanilla pudding mix and mashed bananas to the cream mixture. Whisk 2–3 minutes and chill 10 minutes in the refrigerator to thicken slightly.
5. Churn the mixture in your ice cream machine according to manufacturer instructions until it reaches a soft-serve consistency (about 25 minutes for many machines).
6. Add vanilla wafer cookies in the last two minutes of churning.
7. Spoon the ice cream into a shallow container or loaf pan, press plastic wrap onto the surface, and freeze for at least 4 hours or until firm.
8. Let the ice cream sit at room temperature about 5 minutes before scooping.

Notes

• Use regular or gluten-free vanilla wafers — both work well.
• Make sure bananas are ripe and yellow with brown spots for the best flavor and mashability.
• Instant pudding is recommended because it thickens without cooking. Substitute banana pudding for extra banana flavor if desired.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 540Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 95mgSodium: 337mgCarbohydrates: 54gFiber: 1gSugar: 40gProtein: 5g