Banana Pudding Ice Cream
Creamy Southern-style banana pudding ice cream made with a custard base, ripe bananas, cream cheese, pudding mix, and vanilla wafers.
Print Pin Servings: 8
Calories: 320kcal
Cost: $10–12
Equipment
- 1 Ice cream maker or churning machine
- 1 Heavy-bottomed saucepan for custard base
- 1 Wire whisk
- 2–3 Mixing bowls medium + large
- 1 Fine-mesh strainer optional, for silky custard
- 1 Rubber spatula
- 1 Freezer-safe container with lid
- Set Measuring cups/spoons
Ingredients
- 2 cups Heavy cream chilled
- 1 cup Whole milk
- 4 large Egg yolks room temp
- ¾ cup Granulated sugar
- 1 teaspoon Pure vanilla extract divided
- 3 medium Ripe bananas mashed
- 1 tablespoon Lemon juice prevents browning
- 4 oz Cream cheese softened
- ¼ cup Powdered sugar
- 1 pkg Instant banana pudding mix ~3.4 oz
- 1 cup Vanilla wafer cookies crushed
- Pinch – Salt
Instructions
- Heat cream and milk, whisk egg yolks and sugar, temper, and cook until thickened into custard.
- Mash bananas with lemon juice and vanilla, mix with cream cheese and pudding mix, then fold into custard base.
- Refrigerate mixture for 4 hours to chill.
- Churn in an ice cream maker according to manufacturer’s instructions.
- Fold in crushed vanilla wafers during final minutes of churning.
- Transfer to a freezer-safe container and freeze until firm.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 320kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 110mg | Sodium: 160mg | Potassium: 310mg | Fiber: 2g | Sugar: 30g | Vitamin A: 580IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 0.8mg