When do I add mix-ins to the recipe?

Add mix-ins like chocolate chips, nuts, or caramel swirls after folding in the whipped topping and vanilla wafers. This will help make sure they are evenly distributed.

Can I use frozen bananas for this recipe?

I don't suggest using frozen ripe bananas as this ice cream can't handle the added sweetness. Use fresh yellow bananas as their mellow sweetness pair best with the other ice cream ingredients.

Can I use Cool Whip instead of making whipped cream?

You can! Sub the heavy cream, powdered sugar, and milk powder with an 8 oz tub of thawed whipped topping. It will, however, make the ice cream sweeter.

How do I store Banana Pudding Ice Cream?

To store, cover the pie dish tightly with plastic wrap or transfer the ice cream to an airtight container. Keep it in the freezer for up to one month. When ready to serve, let it sit at room temperature for about 10 minutes to soften slightly for easier serving. Seal and place it back in the freezer after serving.

How can I customize Banana Pudding Ice Cream?

To make it taste more like the Trader Joe’s version, add a caramel swirl by drizzling caramel sauce into the mixture before freezing. Add chocolate chips or chunks for a chocolatey twist and a chunky monkey type flavor. Mix in chopped nuts like pecans or walnuts for added crunch and a nutty flavor that complements the bananas.

Banana Pudding Ice Cream - Butternut Bakery

Description

Banana pudding meets ice cream with this simple and easy no churn banana pudding ice cream recipe! It’s so rich and creamy with all the sweet flavors of banana pudding, including whipped topping and vanilla wafers.

Ingredients

Banana Pudding Ice Cream

2 yellow (not ripe) bananas (plus more for topping)
14 oz can sweetened condensed milk *see notes for dairy free
Good pinch of kosher salt
1 tsp vanilla bean paste or vanilla extract
1 drop yellow gel food coloring (optional)
1 1/2 cups (360g) heavy whipping cream
2 tbsp powdered sugar
1 tbsp dry nonfat milk powder (optional, for stability)
2 cups Nilla wafers (regular or gluten and dairy free), plus more for topping

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Instructions

Banana Pudding Ice Cream

In a food processor, blend the bananas until smooth. Then add in the sweetened condensed milk, salt, vanilla, and food coloring (if using) and blend until well combined. Set aside.
In a large bowl using a hand or stand mixer with the whisk attachment, whip the heavy cream, powdered sugar, and milk powder (if using) on high speed until you reach stiff peaks, about 2 minutes. Careful not to over whip, as it should hold its shape but still remain smooth and creamy.
Pour in half of the banana mixture and use a spatula to fold to combine. Then pour in the other half and use your hands to roughly crush in the 2 cups of Nilla wafers. Fold to combine.
Pour the mixture into a 9” pie dish (or anything of similar size) and top with additional crushed Nilla wafers. Cover in plastic wrap and freeze overnight.
The next day, allow to thaw for about 10 minutes then scoop and serve with extra banana slices!

Equipment

9″ Pie Dish

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Cordless Food Processor

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Notes

DAIRY FREE – Use an 11 oz can of sweetened condensed coconut milk and swap the heavy whipping cream, powdered sugar, and milk powder with a thawed 8 oz tub of plant-based whipped topping.

Prep Time: 15 minutes
Chill Time: Overnight
Category: Dessert
Method: No Bake
Cuisine: American