This Banana Pudding Ice Cream is rich and creamy yet light and fluffy. It’s packed with so much banana flavor and two types of crunchy cookies!
What is banana pudding ice cream?
Classic banana pudding is a layered dessert that’s made up of cookies, sliced bananas, and vanilla custard.
Banana pudding ice cream is all of the flavors of banana pudding but in the form of rich and creamy ice cream. It’s ultra-sweet, perfectly banana-y, and filled with chopped cookies for delicious crunchy texture.
- Sweetened Condensed Milk – gives the ice cream its rich and creamy base.
- Cream Cheese – adds even more creaminess and a slightly tangy flavor to cut the richness of the sweetened condensed milk.
- Instant Banana Pudding Mix – banana pudding mix adds extra sweet and strong banana flavor.
- Mashed Bananas – use very ripe bananas for the best banana flavor.
- Vanilla Extract – adds flavor depth and a touch of sweetness.
- Chopped Cookies – I use chopped Nilla Wafers and Lorna Doone Shortbread Cookies but any sweet, buttery, crunchy cookies will work.
- Heavy Whipping Cream – whipped into stiff peaks to give the ice cream a light, fluffy texture.
How to make
I love how quickly this homemade ice cream comes together. No churning necessary!
- In a large bowl, use a hand mixer to beat together condensed milk, cream cheese, pudding mix, mashed bananas, and vanilla. Stir in chopped cookies and set aside.
- Use your stand mixer to beat heavy cream until stiff peaks form.
- Gently fold the whipped cream and condensed milk mixture into the heavy cream mixture.
- Transfer to a freezer-safe container, seal with a lid, then place in the freezer until firm.
- Let soften slightly at room temp before serving!
How long to freeze
I recommend freezing your homemade ice cream for at least 8 hours. This leaves plenty of time for it to get nice and firm so you don’t end up serving runny ice cream.
*Timing may vary depending on your freezer.
Can you use regular milk?
No. Sweetened condensed milk is what makes this ice cream rich, sweet, and creamy. Heavy cream gets whipped into stiff peaks to keep the texture light and fluffy. Regular milk won’t have the same effect.
What can you substitute for vanilla wafers in banana pudding ice cream?
Anything sweet, buttery, and crunchy!
I love the combination of Nilla Wafers and Lorna Doone Shortbread Cookies, but you could also use chopped sugar cookies, pie crust, graham crackers, chocolate wafers, golden Oreos, or even nutter butters!
How to serve banana pudding ice cream
- As a sandwich. Sandwich a scoop between two sugar cookies, chocolate chip cookies, or even peanut butter cookies.
- In a bowl. Top it off with. a swirl of caramel for some gooey sweetness.
- In a cone. Triple scoop it into a waffle cone and top it off with a couple of cookies.
- With brownies. Serve it next to a warm slice of my fudgy vegan banana brownies.
How to store
Homemade ice cream will last in an airtight container in the freezer for 2 weeks.
To enjoy again, let sit for a few minutes at room temperature to soften before serving.
Banana Pudding Ice Cream
Equipment for this recipe
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) block cream cheese softened to room temperature
- 2 (3.4 oz) boxes instant banana pudding mix
- 2 very ripe bananas mashed
- 1 tablespoon vanilla extract
- 3 cups chopped cookies I used half Nilla Wafers and half Lorna Doone Shortbread Cookies
- 1 pint heavy whipping cream
- In a large bowl, use a hand mixer to beat together condensed milk, cream cheese, pudding mix, mashed bananas, and vanilla extract.
- Stir in chopped cookies, then set aside.
- Using your stand mixer with the whisk attachment, beat heavy cream until stiff peaks form.
- Gently fold the whipped cream into the condensed milk mixture, then pour into a freezer safe container.
- Seal with the lid, then place in the freezer until firm, about 8 hours.
- Let soften slightly at room temperature before scooping and serving!
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*Note: Nutrition information is estimated and varies based on products used.