Banana Pudding Ice Cream
Banana Pudding Ice Cream is a delightful homemade dessert combining the rich, sweet flavor of ripe bananas with the creamy texture of ice cream, accented by crunchy Nilla Wafers. This recipe is easy to follow and perfect for any occasion, providing a nostalgic twist on a Southern classic.
Equipment
- Ice Cream Maker (if available)
- Large Mixing Bowl
- whisk
- Spatula
- Container for Freezing (preferably airtight)
Ingredients
- 2 Ripe Bananas mashed
- 1 ½ Cups Heavy Cream or 360 ml
- 1 Cup Whole Milk or 240 ml
- ¾ Cup Granulated Sugar or 150 g
- 1 Tbsp Vanilla Extract or 15 ml
- 1 Package Vanilla Pudding Mix instant
- 1 ½ Cups Nilla Wafers broken into pieces
Instructions
- Prepare the Banana Base: Mash the ripe bananas in a bowl until smooth and set aside.
- Mix the Cream Base: In a separate bowl, whisk together heavy cream, whole milk, sugar, and vanilla pudding mix until smooth and thickened.
- Combine the Bananas: Gently fold the mashed bananas into the cream mixture until fully incorporated.
- Churn the Ice Cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually for 20-25 minutes.
- Add the Nilla Wafers: When the ice cream reaches a soft-serve consistency, fold in the Nilla Wafers, ensuring they are evenly distributed.
- Freeze the Ice Cream: Transfer the ice cream into an airtight container and freeze for at least 4 hours, or overnight, until firm.
Notes
- Bananas: The riper the bananas, the sweeter and more flavorful your ice cream will be. Avoid overly brown or mushy bananas for the best results.
- Ice Cream Maker: If you don’t have an ice cream maker, you can still make this ice cream by stirring it every 30 minutes while it freezes for the first 2 hours to break up any ice crystals.
- Nilla Wafers: Freezing the Nilla Wafers for 10 minutes before adding them helps them maintain their crunch in the ice cream.
- Storage: Store in an airtight container in the freezer for up to 2-3 weeks. Allow the ice cream to sit out for a few minutes before scooping for the best texture.