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Banana Pudding Ice Cream (No-Churn!)
Homemade Banana Pudding Ice Cream is a delicious frozen summer treat inspired by the classic southern dessert, transformed into an easy no-churn banana ice cream recipe!
Prep Time
20 mins
Total Time
20 mins
Servings: 24 servings (3 quarts)
Calories: 227 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 4 cups heavy cream
- 3.4 oz box instant banana pudding
- 14 oz can sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup Mini vanilla wafers or large crushed wafers
- 1 cup ripe banana diced
Instructions
- Set out two medium mixing bowls. In one bowl, combine the banana pudding mix with 1 ½ cups of heavy cream. Beat with a hand mixer until thick and smooth.
- In the second bowl, add the remaining 2 ½ cups of heavy cream. Add the vanilla extract and salt. Beat on high until the whipped cream forms firm peaks.
- Pour the sweetened condensed milk into the whipped cream and gently fold until it is well combined. Try not to deflate the whipped cream.
- Set out a 3-4 quart freezer-safe storage container. Scoop the thick pudding mixture in a freezer bag and cut one corner off to create a makeshift piping bag.
- Scoop 1/3 of the ice cream mixture into the storage container. Smooth into an even layer. Pipe half of the pudding mixture over the surface of the ice cream mixture. Sprinkle with half of the vanilla wafers and half of the banana chunks.
- Scoop another 1/3 of ice cream mixture over the top of the bananas. Gently tap the container to fill in any gaps. Then repeat piping the banana pudding and topping with vanilla wafers and banana chunks. Finally add the remaining 1/3 of the ice cream mixture over the top and gently tap the container to fill in the gaps. Add a few extra vanilla wafer cookies on top if desired.
- Cover and freeze for at least 4 hours before serving.
Cup of Yum
Notes
- Keep the ice cream in an airtight container in the freezer for up to 2-3 weeks. (Not that it will last that long!) When ready to serve, set the container on the counter for several minutes so that it slightly softens and becomes perfectly scoopable.
Nutrition Information
Serving
4oz
Calories
227kcal
(11%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
47mg
(16%)
Sodium
130mg
(5%)
Potassium
65mg
(2%)
Fiber
0.2g
(1%)
Sugar
16g
(32%)
Vitamin A
628IU
(13%)
Vitamin C
1mg
(1%)
Calcium
68mg
(7%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 24servings (3 quarts)
Amount Per Serving
Calories 227
% Daily Value*
| Serving | 4oz | |
| Calories | 227kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 47mg | 16% |
| Sodium | 130mg | 5% |
| Potassium | 65mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 16g | 32% |
| Vitamin A | 628IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.