My banana pudding ice cream takes classic banana pudding down several degrees for the ultimate frozen southern summer treat! It's simple to make with no cooking and no churning so you can get to the goodness without too much fuss.
And if you enjoy this recipe, you'll love my no-churn strawberry ice cream, too!
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❤️ Why You'll Love this Recipe
Easy to Make - This is a no-churn recipe with only six ingredients, no jello, no eggs, and no ice cream maker needed. And, depending on how you like your ice cream, it can be ready in as little as four hours of freeze time!
Spot-On Flavor - This DIY banana pudding ice cream tastes just like just like my banana pudding recipe. It's creamy and rich with a touch of tanginess and notes of vanilla and spice. Everybody gobbles it up, even the non-banana fans like me.
Ice cream is one of my favorite sweet treats and I'm picky about the flavors so I only offer you the best. Check out my hibiscus ice cream and pineapple coconut ice cream for tropical vibes or my key lime pie ice cream with graham cracker crust, peach cobbler ice cream, and sweet potato pie ice cream for twists on southern desserts.
Or go gourmet with my black sesame ice cream. None of these require an ice cream maker, by the way!
What You'll Need for this Recipe
Real Bananas are mixed into the ice cream base and layered on the bottom for the taste and presentation of good ol' nana pudding. Use ripe to slightly overripe bananas for the sweetest flavor and soft texture.
Cream Cheese is my secret ingredient in this recipe that balances the flavor profile so it's not too sweet. The tangy factor that cream cheese adds makes every bite truly delectable. Use full-fat cream cheese for the best texture and taste.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Vanilla Extract can be substituted with vanilla bean paste for stronger flavor and little flecks of vanilla bean throughout the ice cream. Or you can use bourbon or rum!
Nilla Wafers or Chessman Cookies...or both! Use whichever you like best in your banana pudding.
Vegan - Use dairy-free sweetened condensed milk, cream, and cream cheese as well as vegan cookies to adapt this vegetarian recipe to a plant-based one. Just note that these products are typically made with coconut milk, which will change the flavor of the dish.
How to Make Banana Pudding Ice Cream without an Ice Cream Maker
- Step 1: Mash up one banana into a chunky puree, slice the other banana, and crush the nilla wafers into crumbs.
- Step 2: Beat together the cream cheese, sweetened condensed milk banana puree, vanilla extract, and spices.
Pro Tip #1
You can crush or crumble the cookies to your desired size. Smaller pieces make for easier scooping but bigger pieces are truer to the typical banana pudding texture. I like to do a mixture of both sizes and reserve the bigger pieces for the bottom of the ice cream container.
- Step 3: Whip the cream until it has stiff peaks.
- Step 4: Line the ice cream container with half of the cookie crumbs and half the banana slices.
- Step 5: Combine the whipped cream and condensed milk mixture then spread it into the ice cream container and swirl in the rest of the cookie crumbs and banana slices.
- Step 6: Freeze for at least four hours.
Pro Tip #2
Gently but thoroughly swirl and fold the mix-ins into the ice cream so that they will be evenly distributed throughout the dessert and not clustered in just a few spots.
Pro Tip #3
No-churn ice cream is typically ready to enjoy as a soft-serve treat after a quick four hours. You can get decent scoops after six hours and fully firm scoops after eight hours or overnight.
- Step 7: Let the ice cream sit at room temperature for a few minutes before scooping.
Frequently Asked Questions
This ice cream keeps in the freezer for up to six months, though the texture may become more icy after about one month.
How to Serve
Serve this ice cream cold in a bowl or an ice cream cone. I like to sprinkle extra cookie crumbles over top for extra razzle dazzle. Whipped cream and fresh-grated nutmeg make a fabulous topping, as well.
This ice cream is perfect for summer gatherings, including picnics and the iconic Black family cookout. And ice cream is associated with Juneteenth celebrations, so add it to your Freedom Day menu, too!
More Favorite Ice Cream Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy this recipe for banana pudding ice cream at home soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
No-Churn Banana Pudding Ice Cream
Equipment
- 1 knife
- 1 silicone spatula or kitchen spoon
- 1 stand mixer or hand mixer, blender or food processor
- 1 freezer safe container
- 1 ice cream scoop
Ingredients
- 2 bananas
- 10 Nilla Wafers
- 14 ounces sweetened condensed milk
- 4 ounces cream cheese softened to room temperature
- 2 teaspoons vanilla extract or vanilla bean paste or bourbon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- 2 cups heavy cream
Instructions
- Prep the Ingredients: Use fork to mash one banana into a baby food or chunky puree consistency. Slice the other banana then cut half the slices into half moons. Use a kitchen spoon or rolling pin to crush the cookies into rough crumbs.2 bananas, 10 Nilla Wafers
- Make the Ice Cream Base: Using stand mixer with paddle attachment fitted or hand mixer, beat sweetened condensed milk, cream cheese, mashed banana, vanilla extract, salt, and nutmeg together until smooth (about four minutes). There should be no chunks of cream cheese left.14 ounces sweetened condensed milk, 4 ounces cream cheese, 2 teaspoons vanilla extract, ½ teaspoon fine sea salt, ¼ teaspoon ground nutmeg
- Using stand mixer with whisk attachment fitted or hand mixer, beat heavy cream until thickened and fluffy (about six minutes). Gently fold the condensed milk mixture into the whipped cream.2 cups heavy cream
- Assemble the Ice Cream: Line bottom of freezer-safe container with half of the cookie crumbs then top them with the circular banana slices.
- Spoon and spread ice cream mixture into the pan then add the banana half moons and remaining cookie crumbs and gently swirl them in just a bit.
- Finish and Freeze: Cover and transfer to freezer to set for at least six hours. Four hours produces soft-serve consistency, after six hours you can get pretty firm scoops, and eight hours/overnight is fully frozen.
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