Homemade Banana Pudding Ice Cream Recipe

This easy-to-make Banana Pudding Ice Cream is egg-free and made with real bananas for natural, fresh flavor. Layered with whipped topping and crunchy vanilla wafers, it’s a playful summer twist on the classic Southern banana pudding. Simple ingredients and straightforward steps make this a great homemade ice cream to prepare for family gatherings or warm-weather dessert cravings.

Banana pudding is a beloved Southern dessert, and this ice cream version captures that familiar combination of banana, cream, and vanilla wafers in frozen form. Instead of artificial banana flavoring, this recipe relies on ripe bananas for the best taste and aroma. The result is a creamy, scoopable ice cream with pockets of whipped topping and sweet cookie crumbs for texture contrast.

Ingredients & Substitutions

• Bananas: Use very ripe bananas (spotted or fully yellow with soft spots) for maximum sweetness and banana flavor. Mash them well for an even texture.
• Vanilla Wafers: Classic vanilla wafers (Nilla-style) provide the traditional crunch. Substitute a gluten-free vanilla wafer if needed or use a crisp shortbread cookie for a slightly different texture.
• Frozen Whipped Topping: A thawed, stabilized whipped topping works well for the layered texture. It’s used between layers rather than mixed directly into the churned ice cream to preserve lightness.
• Dairy: The base is made with cold milk and heavy cream. You can adapt with higher-fat cream for an ultra-rich result or try a dairy alternative blend (test for freezing performance first).

The full recipe with measurements and step-by-step instructions appears below.

How to Make Banana Pudding Ice Cream

1. In a large bowl, whisk together the cold milk, heavy cream, granulated sugar, a pinch of salt, and vanilla extract until the sugar is mostly dissolved. Chilling this mixture briefly will help the churn time and texture.
2. Mash two ripe bananas until smooth and stir them into the chilled cream mixture until evenly incorporated. Taste and adjust for sweetness if the bananas are very mild.

3. Pour the chilled banana cream mixture into the frozen bowl of your ice cream maker. Churn according to the manufacturer’s directions, typically 15–25 minutes, until the mixture reaches a soft-serve texture.

4. Prepare a container for freezing. Spoon a layer of the freshly churned ice cream into the container, then add several spoonfuls of the thawed whipped topping and a layer of crushed vanilla wafers. Repeat layers—ice cream, whipped topping, wafers—until the container is full. Finish with extra crushed wafers or a few banana slices on top if desired.

5. Cover the container and place it in the freezer to firm up for at least 4–6 hours. For best scooping texture, let the ice cream sit at room temperature for a couple of minutes before serving.
6. Serve scoops topped with additional crushed vanilla wafers and optional banana slices for a classic presentation.

Tips, Variations & Serving Ideas

• For an extra-intense banana flavor, mash the bananas and briefly warm them with a tablespoon of sugar, then cool completely before adding to the cream base.
• If you prefer chunks of banana in the finished ice cream, fold in small banana pieces after churning instead of fully mashing.
• Add a swirl of caramel or dulce de leche between layers for a richer dessert variation.
• To make this non-dairy, test a thick coconut cream and a high-quality non-dairy milk; results may vary with freezing performance.
• Serve with a drizzle of chocolate sauce, extra crushed wafers, or a sprinkle of toasted nuts for contrast.

Ingredients (for reference)

• 2 cups milk (cold)
• 1 cup heavy cream (cold)
• 3/4 cup white granulated sugar
• Pinch of salt
• 1 tsp vanilla extract
• 2 bananas, mashed
• 4 ounces whipped topping, thawed
• 1/2 cup vanilla wafers, crushed

Instructions (summary)

• Whisk milk, cream, sugar, salt, and vanilla together. Add mashed bananas and mix.
• Chill if desired, then churn in an ice cream maker until soft-serve texture.
• Layer churned ice cream with whipped topping and crushed wafers in a freezer-safe container.
• Freeze 4–6 hours, then allow to soften slightly before scooping and serving.

More Dessert Recipes

• Homemade Banana Pudding
• Dulce de Leche Ice Cream
• Homemade Bubblegum Ice Cream
• Easy Mexican Fried Ice Cream

Recipe first published June 28, 2017. Updated May 8, 2024. Photography credited to the original photographer.