Love banana pudding? Now imagine it frozen, creamy, and packed with real bananas and vanilla wafers in every bite. This homemade banana pudding ice cream starts with a rich custard base, just like the classic Southern dessert, and churns into the dreamiest summer treat.
It’s Always Time for Homemade Ice Cream
It’s cold, creamy, loaded with real bananas, and scattered with just enough vanilla wafers to make you feel like you’re digging into a bowl of the real thing, only frozen.
What makes this so good? The custard. That rich, silky, vanilla custard is what separates this from any store bought ice cream. If you’ve ever made a classic banana pudding from scratch, like real banana pudding, not the instant kind, you’re already halfway there.
A Custard Base That’s Worth the Effort
Yes, it takes a little time. There’s whisking. There’s a bit of gentle cooking. But it’s not hard, and once you get that creamy base down, you’ll start looking for excuses to turn it into every ice cream flavor under the sun.
I make the custard, stir in chopped bananas, and let it hang out in the fridge overnight. The banana flavor soaks into the custard while it chills. Once it’s nice and cold, you’ll churn it up, toss in some crushed vanilla wafers, and try not to eat the whole thing straight out of the bowl before it even hits the freezer.
I don’t love overly sweet ice cream, and this one strikes a really good balance. The bananas are fresh, and that makes all the difference. And yes, it has texture, little bits of vanilla wafer throughout, and even more on top if you’re like me and think banana pudding isn’t banana pudding without a little crunch. If you like texture in your ice cream, you’ll have to try some homemade cookie dough ice cream.
If banana desserts are your thing, you’ll want to peek at this meringue-topped banana pudding too. It’s old-school Southern and just as cozy.
Two Key Ingredients for Banana Pudding Ice Cream
There are only two ingredients that really define this ice cream, so let’s talk about those. Don’t forget to check the recipe card for the full list.
- Chopped bananas: Bring that signature banana pudding flavor. Use ripe but not overripe bananas for the best taste and texture.
- Crumbled vanilla wafers: Classic to banana pudding, and give the ice cream a soft cookie crunch. You could swap these with chessmen or shortbread cookies, or graham crackers if you like.
Making Banana Pudding Ice Cream from Scratch
Step One: Make the Custard Base
Step Two: Add Bananas and Chill
Step Three: Churn the Ice Cream
Step Four: Freeze and Serve
Serving Tips
Scoop it straight into cones or bowls, or spoon it over a slice of pound cake. You could even sandwich it between two cookies and call it a day.
And if you’re on a summer peach kick like I am, you’ve got to try this homemade peach ice cream too. It’s another custard-based recipe and worth every second it takes to chill.
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Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- ⅔ cup sugar
- ⅛ teaspoon salt
- 6 egg yolks
- 1 teaspoon vanilla
- 1 cup chopped bananas 1-2 bananas
- 1 cup crumbled vanilla wafers
Instructions
- Add milk, cream, ⅔ cups of sugar, and salt to a saucepan over medium-low heat. Bring to a simmer, then remove from the heat.
- Whisk the egg yolks together in a large measuring cup or bowl. Add 1 tablespoon of the hot milk mixture to the egg yolks, whisking until combined. Continue slowly adding the hot milk until the egg mixture is warm. Then, slowly add the warm eggs to the hot milk, whisking constantly until incorporated.
- Return to the heat and cook for about 5 minutes until it is slightly thick and coats the back of a spoon. Add vanilla. Let it cool until it is warm and not hot, about 1 hour, then add chopped bananas and stir to combine. Cover and refrigerate for at least 4 hours or overnight.
- Process per the manufacturer’s directions. It should take about 20 minutes. Once it is done, add the crumbled vanilla wafers and let it process 1-2 times to incorporate, then pour into a 9x5x3 loaf pan. Cover in plastic and freeze. Sprinkle with additional vanilla wafers before serving.
Notes
- Use bananas that are ripe but not overly ripe.
