Banana Pudding Ice Cream Recipe

Banana pudding ice cream being scooped to serve

5 from 21 votes

Banana Pudding Ice Cream Recipe

This homemade Banana Pudding No Churn Ice Cream features cream cheese, whipped cream, and banana pudding mix studded with vanilla wafer cookies and banana slices.

Prep Time30

Freeze Time7

Total Time7 30

Course: Dessert

Cuisine: American, Southern

Servings: servings

Calories: 300kcal

Author: Jocelyn Delk Adams

Ingredients

3.4 oz banana pudding instant mix
8 oz cream cheese room temperature
14 oz sweetened condensed milk
1 tbsp pure vanilla extract
2 cups heavy whipping cream whipped to stiff peaks
1 cup crushed vanilla wafers
2 ripe bananas sliced

Instructions

In a large mixing bowl, beat the cream cheese until smooth.
Add the instant banana pudding mix to the bowl and beat until well combined.
Gradually add the sweetened condensed milk and vanilla extract, beating until well combined.
Fold the whipped cream into the cream cheese mixture using a spatula.
Stir in the sliced bananas.
To assemble the ice cream, alternate layers of the banana pudding mixture, crushed vanilla wafers in a freezer-safe container.
Cover with plastic wrap and freeze for at least 5-6 hours, or until firm.
Let the ice cream sit out for 5 - 10 minutes before serving.

Notes

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.

Nutrition