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hershey's banana pudding ice cream
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Banana Pudding Ice Cream

A rich and creamy banana pudding ice cream recipe that captures all the flavor of the classic Southern dessert. With roasted bananas, real vanilla pudding, and crushed vanilla wafers, this homemade ice cream is better than anything from the store—whether you use an ice cream maker or not.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Ice Cream Base:
  • 4-5 ripe bananas
  • 2 tbsp butter
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 5 egg yolks
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
For the Pudding Mix-ins:
  • 1 box 3.4 oz instant vanilla pudding
  • 1 1/2 cups cold milk
  • 1 1/2 cups vanilla wafers crushed
  • 1/3 cup white chocolate chips optional
  • 2 tbsp brown sugar

Equipment

  • Oven
  • Baking sheet
  • Saucepan
  • Whisk
  • Mixing bowls
  • Ice cream maker (optional)
  • Freezer-safe container
  • Electric mixer (if no ice cream maker)

Method
 

Step 1: Roast the Bananas
  1. Preheat oven to 350°F (175°C).
  2. Slice 3 bananas lengthwise and place on a baking sheet.
  3. Sprinkle with brown sugar and dot with butter.
  4. Roast for 15 minutes until caramelized. Let cool and mash.
Step 2: Make the Custard Base
  1. In a saucepan, heat 1 cup cream, milk, and sugar until warm.
  2. Whisk egg yolks in a bowl, then slowly temper with the warm milk.
  3. Return to saucepan, cook on medium-low while stirring until thick.
  4. Remove from heat, add vanilla and salt.
Step 3: Add Banana Mash
  1. Mash roasted bananas with 1–2 fresh bananas.
  2. Stir mash into warm custard, add remaining 1 cup cream.
  3. Cool to room temp, then chill at least 6 hours or overnight.
Step 4: Make Pudding Mix
  1. Whisk instant pudding mix with cold milk for 2 mins.
  2. Chill for 30 minutes.
  3. Fold in white chocolate chips and crushed wafers.
Step 5: Freeze the Ice Cream
  1. With Ice Cream Maker:
  2. Churn custard per instructions.
  3. Add 2/3 of wafers near the end.
  4. Transfer to container, swirl in pudding, top with remaining wafers.
  5. Freeze for 4+ hours.
Without Ice Cream Maker:
  1. Freeze custard in a shallow pan for 2 hours.
  2. Break up and beat with mixer, fold in 2/3 wafers.
  3. Swirl in pudding, freeze again 5–6 hours, stirring every 2 hours.
  4. Top with remaining wafers.

Notes

Frozen bananas can be used—just thaw and drain.
For stronger flavor, chill custard overnight before churning.
Vanilla wafers can be substituted with shortbread or graham crackers.
Try one of the variations listed for a fun twist (bourbon, chocolate, caramel, etc.).