Banana Pudding Ice Cream (No-Churn!)

Container of no-churn banana pudding ice cream topped with nilla wafers, with a metal scooper scooping out a portion.

Banana Pudding Ice Cream (No-Churn!)

Homemade Banana Pudding Ice Cream is a delicious frozen summer treat inspired by the classic southern dessert, transformed into an easy no-churn banana ice cream recipe!

Prep Time20

Total Time20

Course: Dessert

Cuisine: American, Southern

Servings: servings (3 quarts)

Calories: 227kcal

Author: Sommer Collier

Ingredients

4 cups heavy cream
3.4 oz box instant banana pudding
14 oz can sweetened condensed milk
2 teaspoons vanilla extract
¼ teaspoon salt
1 cup mini vanilla wafers or large crushed wafers
1 cup ripe banana diced

US Customary - Metric

Instructions

Set out two medium mixing bowls. In one bowl, combine the banana pudding mix with 1 ½ cups of heavy cream. Beat with a hand mixer until thick and smooth.
In the second bowl, add the remaining 2 ½ cups of heavy cream. Add the vanilla extract and salt. Beat on high until the whipped cream forms firm peaks.
Pour the sweetened condensed milk into the whipped cream and gently fold until it is well combined. Try not to deflate the whipped cream.
Set out a 3-4 quart freezer-safe storage container. Scoop the thick pudding mixture in a freezer bag and cut one corner off to create a makeshift piping bag.
Scoop 1/3 of the ice cream mixture into the storage container. Smooth into an even layer. Pipe half of the pudding mixture over the surface of the ice cream mixture. Sprinkle with half of the vanilla wafers and half of the banana chunks.
Scoop another 1/3 of ice cream mixture over the top of the bananas. Gently tap the container to fill in any gaps. Then repeat piping the banana pudding and topping with vanilla wafers and banana chunks. Finally add the remaining 1/3 of the ice cream mixture over the top and gently tap the container to fill in the gaps. Add a few extra vanilla wafer cookies on top if desired.
Cover and freeze for at least 4 hours before serving.

Notes

Keep the ice cream in an airtight container in the freezer for up to 2-3 weeks. (Not that it will last that long!) When ready to serve, set the container on the counter for several minutes so that it slightly softens and becomes perfectly scoopable.

Nutrition