Banana Pudding Ice Cream
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 Banana Pudding Ice Cream recipe can also be made regular or gluten and dairy free!
Banana pudding just screams Summer and is one of my favorite desserts! There’s something so comforting about the creaminess of bananas and natural sweetness paired with soft pudding and whipped cream. As much as I love it, I have to admit it is even better when made in ice cream form!
Trader Joe’s Copycat, But Even Better!
This recipe was inspired by a Trader Joe’s product that has made viral waves on social media. They came out with Banana Pudding Flavored Ice Cream, which features bite-sized vanilla wafers, banana puree, and a caramel swirl that ties it all together. It’s so good that it’s often sold out in certain places. But that’s ok!
My version is made with seven simple ingredients and tastes just as good if not better, and can easily be transformed into a gluten-free or dairy-free dessert! Making your own also means you can customize it to add in your favorite mix ins or flavor extracts so you can change it up each time you’re craving this American summer treat.
Serve it scooped in a bowl, in a cone, or even as a topping for a warm slice of pie. Pair it with fresh berries, drizzle with caramel sauce, or add extra crumbled vanilla wafers or nuts for an extra crunch. This dessert is great for BBQs, a summer pool party, or any time of the year!
Banana Pudding Ice Cream Key Ingredients
- Fresh Yellow Bananas – Generally, with banana desserts (like banana bread) you’ll need very ripe bananas. This recipe uses yellow bananas that aren’t overripe for a more classic banana pudding taste. If you like the extra sweetness, you could use bananas that are more brown. The choice is yours!
- Sweetened Condensed Milk – This gives the ice cream its classic creamy and thick texture along with more sweetness. You can use regular sweetened condensed milk or the coconut version for dairy-free. More on that below!
- Kosher Salt – A pinch of kosher salt in the ice cream helps balance out the sweetness but it also helps create the correct temperature by lowering it slightly, making a better consistency.
- Vanilla Bean Paste – The warming floral scent of vanilla pairs so well with the natural flavor of banana. You can use vanilla bean paste or a good quality vanilla extract.
- Yellow Food Coloring Gel – While optional, yellow food coloring gel gives the ice cream it’s classic banana color and adds to the nostalgia.
- Whipped Topping – You can make it from scratch or use a frozen and thawed version, like Cool Whip! I personally prefer homemade as store-bought makes the ice cream taste a bit sweeter.
- Vanilla Wafers – Banana pudding wouldn’t be what it is without crunchy vanilla wafer cookies spread throughout to add texture and reinforce the light vanilla taste that brings everything together. Use regular Nilla wafers or these gluten free vanilla wafers, which are also dairy free!
Dairy Free Option
Making a dairy-free version of banana pudding ice cream is simple, with just two ingredient swaps! Replace the traditional sweetened condensed milk with sweetened condensed coconut milk, which gives the same creamy texture and sweetness while being dairy-free. Swap out the homemade whipped cream with a store-bought plant-based whipped topping like Truwhip, which mimics the light, airy consistency needed to achieve that classic ice cream fluffiness. You can find each in specialty health food stores in the frozen section. You’ll also want to check and make sure your vanilla cookies are made without dairy. I’ve linked my favorite in the recipe!
Banana Pudding Ice Cream FAQ
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.
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.
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.
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.
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.
For more ice cream recipes, check out my:
- No Churn Churro Ice Cream
- Coffee Cookie Dough Ice Cream
- Brownie Cookie Pistachio Ice Cream Sandwiches
- Peanut Butter Brownie Ice Cream Sandwiches
- Creamy Chocolate Fudge Pops
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this banana pudding ice cream. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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Banana Pudding Ice Cream
- Total Time: Overnight
- Yield: 10 servings
- Diet: Gluten Free
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
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!
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
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
This is VERY good! It is sweet but I like stuff on the sweeter side. I used gluten free and dairy free products though and it turned out so good!
This is delicious 😋 tyfs😁👏🏾👏🏾👏🏾💯❤
My daughter made some and I had to make it myself she was at work so I went to ole faithful internet and selected your recipe yay! So quick and easy and Delicious 😋!! Be Blessed!