Just like your favorite old-fashioned pudding dessert, Banana Pudding Ice Cream is creamy and flavorful, made with real bananas and crunchy vanilla wafer cookies for texture.
This is a Philadelphia-style churned ice cream recipe — egg-free, simple, and quick to prepare.
Banana Pudding Ice Cream is egg-free and nut-free, and can easily be made gluten-free by choosing gluten-free vanilla wafers.
If you enjoy banana ice cream, try other popular recipes like Chunky Monkey Ice Cream, Banana Popsicles, or Fat Elvis Ice Cream for more banana-forward treats.
Banana Pudding Ice Cream Recipe
A casserole dish of banana pudding at family gatherings is always a hit — it’s sweet, creamy, and full of contrasting textures from soft bananas and crisp wafer cookies. Turning that classic dessert into ice cream was a fun challenge, and this recipe captures that nostalgic flavor in a rich, creamy base.
To get the right banana pudding taste, this recipe uses instant vanilla pudding mix together with ripe bananas. Crushed vanilla wafers add that signature crunch throughout the ice cream.
If you love banana desserts, you’ll also enjoy a homemade Banana Milkshake or dessert-inspired ice creams like Mississippi Mud or Turtle Ice Cream.
Why You’re Going to Love this Banana Pudding Ice Cream Recipe
Philadelphia-style: This version skips a cooked custard and still delivers creamy, scoopable ice cream with less fuss.
No eggs: The egg-free base makes this recipe allergy-friendly and quicker to prepare.
Nostalgic flavors: Banana pudding evokes warm memories — this ice cream captures that comforting dessert flavor in every bite.
Simple recipe: With straightforward steps and common ingredients, you can make this banana pudding ice cream at home without complication.
Ingredients in Homemade Banana Pudding Ice Cream
Heavy cream – Provides richness and smooth texture.
Whole milk – Balances the cream for a scoopable consistency.
Granulated sugar – Adds sweetness and helps the ice cream remain soft when frozen.
Vanilla extract – Enhances and rounds the banana and pudding flavors.
Salt – A pinch balances sweetness and brightens the flavor.
Ripe bananas – Use yellow bananas with some brown spots for optimal flavor and mashability.
Vanilla instant pudding mix – Adds classic banana-pudding flavor and a bit of body without cooking.
Vanilla wafer cookies – Crushed or chopped, they provide the signature crunch found in banana pudding.
If you have questions about the recipe, leave a comment and the author will respond.
How to Make Banana Pudding Ice Cream from Scratch
- In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt for 2–3 minutes, until the sugar is fully dissolved. Check by rubbing a drop between your fingers — it should feel smooth.
- Mash the bananas with a fork until you have about 1 cup of mashed banana.
- Stir the mashed bananas and the vanilla pudding mix into the cream mixture and whisk for another 2–3 minutes.
- Refrigerate the mixture for 10 minutes to allow it to thicken slightly.
- Churn the mixture in your frozen ice cream machine bowl according to manufacturer instructions until it reaches a soft-serve consistency (about 20–30 minutes for many machines).
- Add the crushed or chopped vanilla wafer cookies in the final two minutes of churning so they distribute evenly without getting too soggy.
- Transfer the churned ice cream to a shallow container or loaf pan. Press plastic wrap or wax paper directly onto the surface to prevent ice crystals.
- Freeze for at least 4 hours, until firm. Let sit at room temperature for about 5 minutes before scooping.
These steps correspond to the photos above and illustrate the process.
See the recipe card below for the full ingredient list and measurements.
How to Store Banana Pudding Ice Cream
Store the ice cream in an airtight container in the freezer with a piece of parchment or wax paper pressed onto the surface. Properly stored, it will keep well for up to one month.
Tips for Making this Banana Pudding Ice Cream
Use quality ingredients – Fresh, high-quality dairy and ripe bananas make a noticeable difference.
Use ripe bananas – Yellow bananas with brown spots are sweet and mash easily. Avoid underripe (green) bananas.
Chill ingredients when possible – Cold ingredients help the mixture freeze faster and produce a smoother texture.
Don’t skimp on fat – Full-fat dairy yields a creamier texture than low-fat options.
Keep add-ins small – If you add extras, chop them to about the size of a blueberry or smaller so the texture remains balanced. Also, don’t reduce the sugar too much — it contributes to both flavor and scoopability.
No-churn Banana Pudding Ice Cream Directions
If you don’t have an ice cream maker, chill a shallow container or loaf pan in the freezer. Pour the prepared ice cream mixture into the pan and freeze for 3–4 hours, stirring every 30 minutes for the first two hours to incorporate air and prevent large ice crystals. Add vanilla wafers during the last stir so they retain some texture.
Banana Pudding Ice Cream Add-ins
The recipe already includes banana and wafers, but you can add a little extra for variety:
- Swirl in caramel or peanut butter sauce for added richness.
- Add white chocolate chunks or shavings for extra sweetness and contrast.
Should I crush or cut up the cookies for this ice cream recipe?
Either works. Roughly chopping yields larger, more noticeable cookie pieces; crushing produces varied sizes and disperses throughout the ice cream. Try both to find your preferred texture.
Can I use banana pudding mix in this ice cream?
Yes — substituting banana-flavored instant pudding for vanilla will intensify the banana flavor. The vanilla mix also works very well if you prefer a balanced taste.
How do I know if my bananas are ripe enough?
Use bananas that are yellow with some brown spots. Fully brown bananas are overly ripe for this recipe, while green-skinned bananas will be too starchy and not sweet enough.
Can I use gluten free vanilla wafers?
Yes. Gluten-free vanilla wafers work well and were used in the recipe photos. Choose the brand you prefer — the ice cream will be delicious either way.
How long does it take to make homemade ice cream?
Active hands-on time for this recipe is about 10–30 minutes (mixing and prepping). Plan approximately 25 minutes for churning in a machine and at least 4 hours for the churned ice cream to firm up in the freezer.
Why didn’t my ice cream freeze in the machine?
A common issue is using an ice cream bowl that wasn’t fully frozen. Make sure the bowl has been in the freezer at least 24 hours and doesn’t slosh when shaken. A fully frozen bowl is essential for successful churning.
More Homemade Ice Cream Recipes
- French Silk Ice Cream
- Chocolate Marshmallow Ice Cream
- Toasted Almond Ice Cream
- Ice Cream Flavors collection
- Cuisinart Ice Cream Recipes
- Rum Raisin Ice Cream
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Banana Pudding Ice Cream
6 Servings
30 minutes
25 minutes
4 hours
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
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing when you shake the bowl.
- In a large bowl, combine the heavy cream, whole milk, granulated sugar, vanilla extract, and salt. Whisk for 2–3 minutes until the sugar dissolves; the mixture should feel smooth between your fingers.
- Mash the bananas with a fork to yield about 1 cup of mashed banana.
- Add the vanilla pudding mix and mashed bananas to the cream mixture and whisk for 2–3 minutes. Refrigerate for 10 minutes to thicken slightly.
- Churn the mixture in your ice cream machine according to the manufacturer’s instructions until it reaches a soft-serve consistency (around 25 minutes for many machines).
- Add the vanilla wafer cookies in the last two minutes of churning.
- Spoon the ice cream into a shallow container or loaf pan and press plastic wrap or wax paper onto the surface.
- Freeze for at least 4 hours or until solid. Let sit at room temperature about 5 minutes before serving.
Notes
- Use regular or gluten-free vanilla wafers — both work well.
- Choose ripe bananas that are yellow with brown spots for sweetness and easy mashing.
- Instant pudding is ideal because it thickens without cooking; use banana pudding mix for a stronger 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