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Banana Pudding Ice Cream – No Churn

A creamy and indulgent dessert that combines the nostalgic flavors of banana pudding with a simple no-churn ice cream method.
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Prep Time 20 minutes
Total Time 6 hours
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces ripe bananas Make sure they are speckled with brown spots for best flavor.
  • 1 cup heavy cream Whipped to stiff peaks.
  • 1 cup sweetened condensed milk This adds sweetness and creaminess.
  • 1 teaspoon vanilla extract For added flavor.
  • 1 cup crushed vanilla wafer cookies Adds a crunchy texture.
Optional Toppings
  • 1 cup additional banana slices For garnishing.
  • 1 cup crushed cookies For garnishing.

Method
 

Preparation
  1. In a large bowl, mash 4 ripe bananas until smooth.
  2. In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
  3. Gently fold the sweetened condensed milk and vanilla extract into the mashed bananas.
  4. Fold in the whipped cream until just combined.
  5. Stir in 1 cup of crushed vanilla wafer cookies.
  6. Pour the mixture into a loaf pan and smooth the top with a spatula.
  7. Cover with plastic wrap and freeze for at least 6 hours, or until firm.
Serving
  1. Scoop and serve your Banana Pudding Ice Cream, topped with extra banana slices and crushed cookies if desired.

Notes

Store the ice cream covered in the freezer for up to 2-3 weeks. Let it sit at room temperature for 5 minutes to soften before serving. Consider adding cinnamon or nutmeg for extra flavor, or fold in chocolate chips or nuts for added crunch.