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Banana Pudding Ice Cream

Banana pudding ice cream with creamy banana-infused vanilla custard, crushed Nilla wafers, and banana slices for a frozen-banana-pudding texture. Cook the custard to 175°F, chill 4 hours, then churn and fold in wafers for crunchy-smooth every-bite scoops.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling + freezing 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Banana puree
  • 3 very ripe bananas Use bananas with lots of spots so the flavor is strong without extra sweeteners.
Custard base
  • 2 cup heavy cream Warm gently until steaming; do not boil.
  • 1 cup whole milk Warm with the cream so the custard cooks evenly.
  • 0.75 cup granulated sugar Whisk into the yolks to dissolve before heating.
  • 4 egg yolks Beaten with sugar for a smooth custard.
  • 1 tsp vanilla extract Stir in after the custard is strained for best flavor.
  • 0.25 tsp salt Balances sweetness and supports the banana flavor.
Mix-ins
  • 1.5 cup Nilla wafers, roughly crushed Roughly crush; fold in during the final 2 minutes of churning.
  • 0.5 cup banana slices (frozen) Fold in during the final 2 minutes so they stay distinct in the ice cream.

Equipment

  • 1 ice cream maker
  • 1 medium saucepan
  • 1 fine-mesh strainer

Method
 

Make the banana puree
  1. Blend the very ripe bananas until completely smooth, then set aside.
  2. Beat the egg yolks with the granulated sugar until the mixture looks slightly lighter and smooth.
Cook the custard
  1. Heat the heavy cream and whole milk in a medium saucepan over medium-low heat until steaming, not boiling.
  2. Slowly whisk the steaming dairy into the beaten egg yolks and sugar to temper, keeping the mixture smooth.
  3. Cook over medium-low heat, stirring constantly, until the custard reaches 175°F, and keep scraping the bottom so it thickens evenly.
  4. Pour the custard through a fine-mesh strainer, then stir in the vanilla extract, salt, and the banana puree until fully combined.
Chill, churn, and freeze
  1. Cool the custard completely, then refrigerate for 4 hours.
  2. Churn the chilled custard in an ice cream maker, and fold in the crushed Nilla wafers and frozen banana slices during the last 2 minutes.
  3. Transfer to a container and freeze until scoopable.

Notes

Pro tip: Strain the custard for a silkier texture before chilling—this reduces any eggy bits and makes the banana-pudding vibe taste more like custard. Refrigerate leftovers up to 5 days; for best texture, keep tightly covered. Freezing works well for up to 2 months—let sit 5–10 minutes before scooping. For a lighter option, substitute half-and-half for the heavy cream, but expect a softer, less rich scoop.