No-Churn Banana Pudding Ice Cream
A no-machine-required, gluten-free ice cream packed with real banana and crunchy vanilla wafers — tastes exactly like classic banana pudding.
- Prep Time
- 20 min
- Cook Time
- 0 min
- Total Time
- 4 hr 20 min
- Servings
- 8 servings
If you love banana pudding, imagine that exact flavor in rich, creamy, no-machine-required ice cream form. Ever since I discovered how simple no-churn ice cream is to make at home, I haven't been able to stop dreaming up new flavors — this one might be my favorite yet.
This one started with a pile of spotty bananas my kids refused to touch ("EWWW!"), which in our house is just code for dessert time. My husband, the unofficial quality control supervisor, took one bite and said, "Wow, this really does taste like banana pudding." Mission accomplished.
Ingredients
- 14 oz. can sweetened condensed milk
- 2 1/4 cups heavy cream, divided
- 3 ripe bananas
- 1 tbsp. vanilla extract
- 2 cups gluten-free vanilla wafers, broken into chunks
Instructions
- 1In a blender, combine 1/4 cup of the heavy cream, the bananas, and vanilla. Puree until smooth.
- 2In a large mixing bowl, whisk the sweetened condensed milk together with the pureed banana mixture.
- 3In a standing mixer or mixing bowl, beat the remaining heavy cream at high speed until stiff peaks form.
- 4Fold half of the whipped cream into the condensed milk mixture until well combined, then fold in the remaining whipped cream. Stir in the vanilla wafer chunks.
- 5Pour into an ice cream container, cover, and freeze for a minimum of 4 hours to set.
- 6Serve with whipped cream and extra cookies for a true banana pudding experience.
Tips
- Single-serve tip: distribute into 4 oz. containers for the kids and 8 oz. containers for the adults — fewer dishes, and it keeps you from eating a whole pint in one sitting.
- Chocolate monkey variation: add 1/2 cup creamy peanut butter to the banana mixture and beat until smooth, then swap 1 cup of the vanilla wafers for 1 cup mini chocolate chips.
Storage & Reheating
Freezer instructions: store for up to 6 months, and pull out to enjoy as desired.
