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banana pudding ice cream scooped

Banana Pudding Ice Cream

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5 from 2 reviews

  • Author: Jenna Barnard
  • Total Time: Overnight
  • Yield: 10 servings
  • Diet: Gluten Free


Banana pudding meets ice cream with this simple and easy no churn recipe! It’s so rich and creamy with all the sweet vanilla banana flavors of banana pudding, including whipped topping and vanilla wafers. This recipe can also be made regular or gluten and dairy free!


Banana Pudding Ice Cream

  • 2 yellow bananas (not 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)
  • 89 oz container whipped topping, thawed (Cool Whip or plant-based) 
  • 2 cups vanilla wafers (regular or gluten and dairy free), plus more for topping


Banana Pudding Ice Cream

  1. In a food processor, blitz the bananas until smooth.
  2. Add in the sweetened condensed milk, salt, and vanilla bean paste and blend until smooth. Blend in a drop of yellow food coloring if desired. 
  3. Pour the mixture into a bowl and scoop in about half of the whipped topping. Fold to combine.
  4. Add in the remaining whipped topping along with the vanilla wafers. Roughly crust them in your hands as you drop them in. 
  5. Gently fold together, allowing some ribbons of whipped topping throughout. 
  6. Pour the mixture into a 9” pie dish and top with more vanilla wafers.
  7. Cover in plastic wrap and chill overnight.
  8. The next day, allow to thaw for about 10 minutes then scoop and serve!
  • Prep Time: 15 minutes
  • Chill Time: Overnight
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
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