Is there anything more nostalgic than a big bowl of banana pudding on a hot summer day? I love that classic dessert so much that I turned it into this Banana Pudding Ice Cream! It’s rich, creamy, and packed with sweet banana flavor in every single scoop.
Creamy Banana Pudding Ice Cream
If you’ve made my banana pudding recipe before, you already know how much I love that combination of bananas, silky vanilla pudding, and a little tang from the cream cheese. I wanted to bottle up that exact flavor and turn it into something scoopable, so I started testing batch after batch until I landed on this one. It’s got all the flavor of the original dessert, but in the form of the creamiest, dreamiest ice cream you’ll ever make at home.
The cream cheese is really the secret weapon here — it keeps the ice cream ultra smooth and scoopable straight from the freezer, without any iciness. Combined with mashed banana (because I am not a fan of frozen banana pieces) and vanilla instant pudding mix, every bite tastes exactly like a spoonful of banana pudding, but in ice cream form.
More Delicious Banana Recipes
- Banana Pudding Cheesecake with Biscoff
- Banana Chocolate Chip Cookies
- Ultimate Banana Bread Recipe
- Easy Banana Cake with Cream Cheese Frosting
- Banana Bars with Chocolate Chips
- Easy Banana Muffins with Crumb Topping
- Easy Banana Pancake Recipe
Recipe Ingredients
Heavy Cream: The base of the custard, giving the ice cream its rich, luxurious texture.
Whole Milk: Balances out the heavy cream so the ice cream isn’t overly dense, while still churning up nice and smooth.
Cream Cheese: My secret ingredient! It adds a subtle tang (just like classic banana pudding) and keeps the ice cream soft and scoopable straight from the freezer. Use full-fat, brick-style cream cheese, softened to room temperature.
Milk Powder: I toast this in a dry pan until golden brown before adding it to the base. Toasting brings out a deep, nutty, almost caramelized flavor, while the milk powder itself boosts the ice cream’s creaminess and helps prevent ice crystals.
Sugar: Sweetens the base and helps give the ice cream its smooth, creamy texture.
Vanilla: Adds warmth and depth of flavor that ties everything together.
Bananas: The star of the show! I use yellow bananas (not too ripe).
Vanilla Instant Pudding Mix: This is what gives the ice cream that unmistakable banana pudding taste. It also helps stabilize the base for an extra creamy scoop.
Vanilla Wafer Cookies: Crushed and folded into the base for that classic cookie flavor and then more cookies roughly broken throughout the container, layered between the ice cream.
How to Make Banana Pudding Ice Cream
Toast the Milk Powder
Step 1. Add the milk powder to a dry skillet over medium-low heat, stirring constantly, until it turns golden brown and smells toasty, about 5-8 minutes. Keep a close eye on it, as it can burn quickly! Remove it from the heat and let it cool completely.
Make the Base
Step 2. Beat the softened cream cheese in a large bowl until it’s completely smooth with no lumps remaining. Add the toasted milk powder. Beat again until fully combined and creamy. Slowly pour in the heavy cream and whole milk, whisking as you go until the mixture is fully combined and smooth. This step is key for a silky ice cream base, so take your time here.
Step 3. Add the sugar, vanilla and mashed bananas. Then, whisk them into the ice cream base along with the vanilla instant pudding mix and crushed cookies. Mix until smooth. Cover the base and chill it in the refrigerator for at least 1 hour.
Churn and Layer the Ice Cream
Step 4. Once chilled, pour the base into your ice cream maker and churn according to the manufacturer’s instructions, until it reaches a soft-serve consistency.
Step 5. Spoon a layer of the churned ice cream into a freezer-safe container, then scatter a layer of vanilla wafer cookies on top. Repeat the layers, ending with ice cream, until all the ice cream is used. Using a knife, swirl the ice cream to slightly mix the cookies through the ice cream. Smooth the top, then press a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours, or until firm, before scooping and serving.
My Top Tips & Tricks
- Make sure your cream cheese is fully softened before mixing to avoid lumps in your ice cream base.
- I find that the yellow bananas work best for me in this recipe, but if you want more banana flavor you can use riper bananas.
- Chilling the base thoroughly before churning helps it freeze faster and gives you a creamier final texture.
- Pressing plastic wrap or parchment onto the surface before freezing keeps the top from getting icy.
- Let the ice cream sit at room temperature for 5-10 minutes before scooping if it’s been in the freezer for a while, for easier scooping.
How to Store
Keep your banana pudding ice cream in an airtight, freezer-safe container for up to 2 weeks for the best flavor and texture. Press plastic wrap directly against the surface before sealing the lid to help prevent ice crystals from forming.
More Summer Desserts
- Lemon Ice Box Pie with Honey Graham Cracker Crust
- Key Lime Bars
- S’mores Rice Krispie Treats
- Lemon Pie Bars
- Easy No Bake Key Lime Pie
I hope you love this Banana Pudding Ice Cream as much as I do! It’s got all the cozy, nostalgic flavor of classic banana pudding, but in a creamy scoopable treat perfect for warm days. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Banana Pudding Ice Cream
Ingredients
- 2 tbsp milk powder
- 8 oz cream cheese (1 block)
- 1 1/2 cup heavy cream
- 1 1/2 cup whole milk
- 2 bananas smashed
- 2/3 cup granulated sugar
- 2 tsp vanilla bean paste
- 1/4 cup instant vanilla pudding mix
- 1/8 tsp salt
- 15 cookies Nilla Wafers crushed (for ice cream base)
- 1-2 cups roughly chopped Vanilla Wafers for layering
Instructions
- Toast the milk powder: Add the milk powder to a dry skillet over medium-low heat. Stir constantly until it's golden brown and smells toasty, about 5–8 minutes. Watch it closely so it doesn't burn. Remove from the heat and let it cool completely.
- Make the ice cream base: Beat the softened cream cheese until smooth. Mix in the toasted milk powder. Slowly whisk in the heavy cream and whole milk until smooth and well combined.
- Add the remaining ingredients: Whisk in the sugar, vanilla, mashed bananas, instant pudding mix, and crushed cookies until smooth. Cover and refrigerate for at least 1 hour.
- Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Layer and freeze: Spoon a layer of ice cream into a freezer-safe container, then add a layer of vanilla wafer cookies. Repeat the layers, ending with ice cream. Gently swirl with a knife, smooth the top, and press parchment paper or plastic wrap directly onto the surface. Freeze for at least 4 hours, or until firm, before serving.
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