Homemade Banana Pudding Ice Cream
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.
Servings 16
Calories 205kcal
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.
