Banana Pudding Ice Cream

Banana Pudding Ice Cream

The icing on the cake: Banana Pudding Ice Cream Make ice cream using actual bananas for banana pudding ice cream.” An easy recipe for banana pudding ice cream.

Freezer-friendly Banana Pudding Ice Cream Recipe.

Whether you’re an adult or a youngster, ice cream is a staple of summertime. Summer is an excellent time to eat as many scoops of ice cream as you like, try different flavors, and just savor the experience.

Just the freedom to overindulge in all my favorite foods—BBQ, seafood, ice cream, shaved ice—without feeling guilty is one of the many reasons I adore summer.

I’m delighted to have received a copy of Lindsay Clendaniel’s new ice cream cookbook, “Scoop Adventures: The Best Ice Cream of 50 States.” During her travels around the country, Lindsay gathered some of the best ice cream recipes she could find.

Using an ice cream maker at home, Lindsay was able to find 80 new recipes to try. All of the recipes were tested at home and were found to work perfectly.

To get things started, I will show you how to make banana pudding ice cream from her book.

Banana desserts come in a wide variety of forms, but banana pudding is particularly beloved among hard-core Americans. Real bananas are the only way to go when it comes to making banana pudding ice cream.

Bananas add a creamy, sweet flavor to ice cream while enhancing the texture.

For the most decadent and delicious banana pudding and ice cream in the world, all you need to do is add vanilla wafers to the mix.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 221 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.

  • Nutella Cheesecake Mousse
  • Ghost Meringue
  • Pumpkin Cream Puffs


  • ½ teaspoon vanilla extract
  • ⅔ cup (133 g) sugar
  • 1 teaspoon lemon juice
  • 1 ¾ cups (414 ml) whole milk
  • 2 egg yolks
  • 2 ripe bananas
  • 1 ½ cups (240 g) chopped vanilla wafers
  • 1 pinch nutmeg
  • ⅛ teaspoon salt
  • 1 ¾ cups (414 ml) heavy cream


  1. A huge bowl of ice water should be filled. Set aside the egg yolks after whisking them in a small basin. Cook over medium heat, constantly stirring for 4 minutes or until the cream, milk, sugar, and salt have all been thoroughly combined.
  2. As you slowly pour in the warmed cream mixture, whisking constantly, temper the eggs until they are completely incorporated. Return the warmed yolks to your pan with the rest of the cream mixture and stir until the mixture is smooth and creamy. Remove the custard from heat when it coats the back of a spoon and cools. The mixture should be strained through a mesh sieve into a medium bowl.
  3. Purée the bananas, nutmeg, and lemon juice in a blender until smooth. Blend in the hot milk mixture only until it’s all well blended. In a medium bowl, combine the custard and milk. Whisk the ice water bath to cool the bowl for about 20 minutes. The vanilla extract should be incorporated well into the mixture. At least 4 hours or overnight until it’s perfectly chilled. Overnight, put the vanilla wafers in the freezer.
  4. Once the ice cream has cooled, follow the manufacturer’s instructions to churn it. Gently incorporate in the vanilla wafers when the churning process is complete. Frozen for at least four hours in a freezer-safe container.

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