No-Churn Banana Pudding Delight

This rich and creamy banana pudding ice cream is the answer any time a banana craving strikes especially when you want something homemade and effortless. This no-churn recipe delivers a frozen treat that tastes just like the classic dessert in scoopable ice cream form complete with plenty of fresh bananas vanilla wafers and a touch of cinnamon. It will be your new favorite make ahead dessert for summer nights or calming comfort after a long day.

I first whipped up this recipe when my family begged for a cold spin on banana pudding. Now my kids sneak extra bites from the freezer and even my pickiest friend declared it better than anything from an ice cream shop.

Ingredients

• Heavy cream: for a rich creamy base that holds its shape when whipped look for ultra pasteurized for fluffy peaks
• Sweetened condensed milk: brings both sweetness and that signature silky texture choose full fat for best results
• Whole milk: adds creaminess without overpowering the banana flavor use fresh milk for pure taste
• Bananas: provide fresh natural banana flavor use ripe but not mushy bananas for best results slice them thinly for easy biting once frozen
• Vanilla extract: deepens the dessert flavor use pure vanilla for the best aroma and taste
• Granulated sugar: lends extra sweetness and stability white sugar makes the color and texture perfect or swap for light brown for a more caramel note
• Instant banana pudding dry mix: intensifies flavor of real bananas make sure to buy instant and add it dry right into your ice cream base
• Ground cinnamon: brings classic banana pudding spice use freshly ground for extra warmth or try nutmeg for a twist
• Vanilla wafers: give crunch and the authentic flavor of childhood banana pudding break them up or use mini ones for even layering

Step-by-Step Instructions

Prepare the Cream Base:

Whip heavy cream and vanilla extract together in a large cold bowl until stiff peaks form this usually takes 3 to 4 minutes with a hand mixer the cold bowl helps the cream whip quickly and gives a fluffier texture

Sweeten and Mix:

In a separate bowl whisk together sweetened condensed milk whole milk and sugar until the grains are dissolved and the mixture is smooth this makes sure your ice cream is never grainy

Blend It All Together:

Gently fold the milk mixture into the whipped cream using a spatula this keeps the base airy and prevents losing volume

Flavor the Base:

Sprinkle the dry instant banana pudding mix and cinnamon over the combined base gently stir until fully blended to avoid streaks of powder add more cinnamon if you want an extra cozy flavor

Fold in the Goodies:

Add thinly sliced bananas and broken vanilla wafers fold in carefully this distributes the crunch and banana pieces throughout without smashing them

Freeze:

Pour the mixture into a freezer friendly container smooth the top scatter more banana slices and wafers on top for decoration lay plastic wrap directly on the surface to prevent ice crystals and then seal with a lid

Chill:

Place the container in the coldest part of your freezer and let it freeze for at least six hours I usually freeze overnight for best results

Serve:

When ready to serve remove the container from the freezer and let it sit on the counter for a few minutes to soften slightly scoop and enjoy as is or dress it up with whipped cream

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My favorite part about this recipe is seeing everyone gather in the kitchen as soon as the first scoop is served Especially when my youngest tries to sneak extra banana slices onto their scoop just like I used to as a kid growing up with southern banana pudding at family picnics

Storage Tips

Keep your ice cream in a container with a tight fitting lid to ward off freezer burn. Press a piece of plastic wrap or parchment paper right onto the ice cream surface before sealing. This traps moisture and keeps texture super creamy even after a few days.

Ingredient Substitutions

Try swapping vanilla wafers for graham crackers shortbread or even gingersnap cookies for a ginger banana twist. If you want to make it dairy free use coconut cream instead of heavy cream and a dairy free condensed milk. For people who love other fruit you can fold in diced strawberries or blueberries for extra color and flavor.

Serving Suggestions

This ice cream shines solo but it also pairs perfectly with warm banana bread a drizzle of caramel sauce or vanilla waffle cookies for extra crunch. For a fancy dessert plate top it with homemade whipped cream fresh berries or a sprinkle of toasted coconut.

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Cultural and Historical Note

Banana pudding ice cream brings together two of the Souths most beloved desserts classic banana pudding and homemade ice cream. Both have roots in gatherings and celebrations where comfort food takes center stage. Turning pudding into ice cream started showing up in Southern cookbooks a few generations ago and now you can find it at church picnics summer potlucks and family reunions everywhere the flavor is all about comfort and nostalgia.

Commonly Asked Questions

→ Can I make this ice cream without an ice cream maker?

Yes! This version requires no ice cream maker. Simply whip the cream, mix, and freeze for a smooth, creamy texture.

→ What kind of bananas work best?

Use ripe bananas that are sweet but not mushy. They should be easy to slice thinly for best texture after freezing.

→ How do I prevent ice crystals from forming?

Press plastic wrap directly onto the surface before sealing the container lid. This keeps the texture silky and smooth.

→ Are there any recommended add-ins or variations?

You can add chocolate chips, shredded coconut, macadamia nuts, or swirl in peanut butter for extra flavor and texture.

→ How long does homemade banana ice cream keep?

Store in a freezer-safe container for up to two weeks for best freshness and creaminess.

→ Can I swap the vanilla wafers for another cookie?

Absolutely! Try graham crackers, sugar cookies, or any similar cookie you prefer for a fun twist.