Banana Pudding Ice Cream
the flavor of the summer..
Okay friend… I need you to trust me on this one.
This is for the days when you want banana pudding, but also want ice cream… and somehow need it to taste like both at the same time. Creamy, rich, full of that nostalgic banana flavor, with those little bites of vanilla wafers throughout?
Yeah… it’s that good.
And here’s the part I love the most. I made this using a KitchenAid ice cream attachment… I know, very unconventional, but it worked so well.
BUT let me also say this!!!! you do not need the KitchenAid attachment to make this. You can absolutely skip that step and still get an amazing result just using your freezer.
So no excuses, we’re making ice cream at home 🤍
Why I love this recipe
It tastes like classic banana pudding in ice cream form
Super creamy, not icy
Easy to customize with more wafers (or less… but who are we kidding)
You don’t need fancy equipment to make it
Banana Pudding Ice Cream
Servings 6–8 | Prep Time: 15 minutes | Chill Time: 30 minutes | Churn Time (optional) 20–25 minutes | Freeze Time: 4–24 hours
Ingredients
Base
2 cups heavy cream
1 cup whole milk
1 tsp vanilla extract
Sweetener
1 can (14 oz) sweetened condensed milk
Banana Flavor
1 small box (3.4 oz) instant banana cream pudding mix
Mix-Ins
1 to 1½ cups crushed vanilla wafers
Instructions
1. Make the base
In a large bowl, whisk together the heavy cream, whole milk, vanilla extract, and the entire can of sweetened condensed milk until fully smooth and combined.
2. Add the pudding mix
Whisk in the dry banana cream pudding mix. Keep mixing until the mixture starts to slightly thicken.
3. Chill
Place the mixture in the refrigerator for at least 30 minutes. This step is important, starting with a cold base helps everything set up properly.
4. Churn (optional)
If using an ice cream maker or KitchenAid attachment, churn on low speed for about 20–25 minutes until it thickens.
👉 If you don’t have one, skip this step completely. You’re still good.
5. Add the wafers
Fold in the crushed vanilla wafers during the last couple minutes of churning
OR just mix them in before freezing if you skipped the churn.
6. Freeze
Transfer to a container and freeze.
At 4 hours → soft serve texture (super creamy, scoopable, almost like a frozen mousse)
At 24 hours → true ice cream consistency (firm, classic scoop)
Notes (read this before you start )
Your ice cream bowl (if using one) should be frozen at least 12–16 hours beforehand
If you skip churning, give it a quick stir every 1–2 hours for the first few hours to keep it smooth
Until the next bite 🤍
– Fran