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Banana Pudding Ice Cream Recipe

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4 from 22 reviews

This Banana Pudding Ice Cream is a delightful no-churn dessert that combines the creamy, sweet flavors of classic banana pudding with the texture of ice cream. Featuring ripe bananas blended with sweetened condensed coconut milk, vanilla bean paste, whipped topping, and vanilla wafers, this recipe is rich, dreamy, and easy to make. It can be adapted for gluten and dairy-free diets, making it a versatile treat perfect for warm days or anytime you crave a nostalgic dessert with an icy twist.

  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings

Ingredients

Banana Pudding Ice Cream

  • 2 yellow bananas (not fully ripe)
  • 1 can (11 oz) sweetened condensed coconut milk (or 14 oz can sweetened condensed milk minus ⅓ cup)
  • Good pinch of kosher salt
  • 1 tsp vanilla bean paste (or vanilla extract)
  • Yellow gel food coloring (optional)
  • 8–9 oz container whipped topping, thawed (Cool Whip or plant-based)
  • 2 cups vanilla wafers (regular or gluten and dairy free), plus more for topping

Instructions

  1. Blend Bananas: In a food processor, blitz the bananas until they become smooth and creamy, ensuring there are no lumps remaining.
  2. Add and Blend Condensed Milk and Flavorings: Add the sweetened condensed coconut milk, a pinch of kosher salt, and the vanilla bean paste to the bananas. Blend again until the mixture is completely smooth. If desired, add a drop of yellow gel food coloring and blend briefly to achieve a vibrant banana pudding color.
  3. Fold in Whipped Topping (First Half): Pour the blended banana mixture into a large bowl. Scoop in about half of the thawed whipped topping and gently fold it in using a spatula until well combined without deflating the mixture.
  4. Add Remaining Whipped Topping and Wafers: Add the remaining whipped topping to the bowl along with the vanilla wafers. Break the wafers roughly by hand into bite-sized pieces before adding them. Gently fold the mixture again, ensuring some ribbons of whipped topping are still visible for texture variation.
  5. Transfer and Chill: Pour the combined mixture into a 9-inch pie dish. Spread evenly and top with additional vanilla wafers for garnish. Cover the dish tightly with plastic wrap and chill it in the refrigerator overnight to allow it to set and flavors to meld.
  6. Serve: The next day, remove the ice cream from the fridge and allow it to thaw for about 10 minutes to soften slightly. Scoop into bowls or cones and enjoy this creamy, banana-infused frozen dessert.

Notes

  • If using regular sweetened condensed milk, reduce the quantity by 1/3 cup to match the sweetness of coconut condensed milk.
  • You can substitute the whipped topping with plant-based alternatives for a dairy-free version.
  • Yellow gel food coloring is optional but gives a more visually appealing banana pudding color.
  • Use gluten-free vanilla wafers to make this recipe gluten-free.
  • Allow the ice cream to soften slightly before scooping for easier serving.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://flavorhug.com/banana-pudding-ice-cream-recipe/