Banana Pudding Ice Cream

This homemade Banana Pudding Ice Cream is full of sweet, creamy goodness! It features cream cheese, whipped cream, and banana pudding mix studded with vanilla wafer cookies and banana slices. Most importantly, this frozen no churn treat is incredibly easy to make! Recipe by Lindsay Autry

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As you might already be able to tell from the plethora of banana pudding spinoffs on GBC, like banana pudding pie and banana pudding cake, I adore this classic combination! With the summer months fast approaching, I wanted to make a frozen, ultra-refreshing recipe featuring these flavors.

That’s where banana pudding no churn ice cream comes in! It’s sweet, creamy, and nostalgic. And before you think you’re not going to be able to make homemade ice cream, the no churn method means there’s no need for an ice cream maker or complicated techniques.

Simple banana pudding ice cream

Banana pudding is a classic dessert with roots in Southern cuisine typically enjoyed at picnics, potlucks, and family gatherings. I’ve captured all the traditional flavors in this banana pudding no churn ice cream recipe, creating a modern twist on the original. 

Each spoonful provides sweet and tangy notes from the cream cheese and the banana pudding mix. And crushed vanilla wafers add the perfect element of texture and crunch!

Enjoy your ice cream in a bowl or cone, with or without extra toppings. Serve it on a hot summer day and enjoy the cool, refreshing flavors of banana pudding in frozen form!

Ingredients & substitutions

• Instant banana pudding mix: Adds a distinct banana flavor and creamy texture. If you can’t find instant banana pudding mix, try vanilla pudding mix and mashed ripe bananas.
• Cream cheese: Adds richness and creaminess to the ice cream base. Make sure it’s full-fat cream cheese for the best texture. Mascarpone cheese can also be used for a slightly different flavor profile.
• Condensed milk: Provides a delicate sweetness and helps create a silky ice cream texture.
• Vanilla extract: Enhances the overall flavor and adds a touch of sweetness. Vanilla bean paste can be used as an alternative if you’d like.
• Heavy whipping cream: Once whipped, it adds a light and airy texture to the ice cream.
• Vanilla wafers: Provide a satisfying crunch and a hint of caramelized flavor reminiscent of traditional banana pudding. If you can’t find vanilla wafers, try graham crackers.
• Ripe bananas: The star ingredient that brings an authentic banana pudding flavor to this ice cream. Make sure your bananas are spotty for the best results.

How to make banana pudding ice cream

Step 1: Mix the banana pudding

In a large mixing bowl, beat the cream cheese until the texture is smooth and creamy.

Add the instant banana pudding mix to the bowl and beat until the mixture is well combined and smooth.

Gradually pour in the sweetened condensed milk and add the vanilla extract to the bowl. Continue beating the ingredients until they’re fully incorporated and the mixture is creamy.

Step 2: Fold in the cream and bananas

Whip the heavy cream until you have stiff peaks, then gently fold it into the cream cheese and pudding mixture with a spatula. Stir freshly sliced bananas into the ice cream batter for bursts of natural sweetness and texture.

Step 3: Assemble the layers

To assemble the ice cream, alternate layers of the banana pudding mixture, crushed vanilla wafers, and banana slices in a freezer-safe container. Repeat the layers until all the ingredients are used up.

Step 4: Freeze the ice cream

Cover the container with plastic wrap to prevent freezer burn and place it in the freezer. Allow the ice cream to chill for at least 5-6 hours, or until it becomes firm and scoopable.  Very similar to the strawberry shortcake ice cream.

Tips and tricks

• Use room-temperature cheese: Ensure the cream cheese is at room temperature for easier mixing. This will also help create a silky smooth texture.
• Make stiff peaks: Whip the heavy cream until you achieve stiff peaks before folding it into the cream cheese mixture. This will result in a perfectly light and airy ice cream.
• Fold gently: Remember to carefully fold the whipped cream into the cream cheese mixture to maintain the airiness of the ice cream.
• Use ripe bananas: For the sweetest, creamiest, most pronounced banana pudding flavor, you must use ripe and spotty bananas!
• Make even layers: When you’re assembling the ice cream, make sure each layer is evenly distributed to create a well-balanced dessert.
• Wait for it to freeze: I know it might be tempting to dig in early, but allowing the ice cream to freeze for at least 5 hours will result in a much firmer, more scoopable result. 

What to do with leftovers

Leftover banana pudding no churn ice cream can be kept in a sealed container in the freezer for up to 2 weeks. Just allow it to soften for a couple of minutes before serving it again.

Additional recipes

If you enjoyed this banana pudding no churn ice cream, here are some more popular banana-forward recipes to try:

• Banana Pudding Tiramisu
• Banana Pudding Pie
• Bananas Foster Bread Pudding
• No-Bake Banana Cheesecake
• Banana Pudding Pound Cake

Frequently asked questions

Can I use regular pudding mix instead of instant?

It is best to use instant pudding mix for this recipe since it sets quickly and provides the desired texture. I can’t guarantee the same results with regular pudding mix.

Can I use frozen bananas?

I recommend using fresh, ripe bananas since they’re easier to cut and prepare. However, you can use frozen bananas in a pinch. Just be careful and use a sharp knife when slicing them.

Can I make this recipe without cream cheese?

The cream cheese adds richness and creaminess to the recipe, resulting in a luscious ice cream consistency. You can technically omit it, but the texture and flavor will be affected.