No Churn Banana Pudding Ice Cream
If you’re a fan of creamy desserts with a nostalgic twist, you’re going to love this No Churn Banana Pudding Ice Cream. Right after the H1, let me just say — No Churn Banana Pudding Ice Cream is the summertime treat I never knew I needed, and now I can’t stop making it! It’s rich, creamy, packed with banana flavor, and dotted with crushed vanilla wafers and swirls of pudding. The best part? No ice cream maker needed!
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What Is No Churn Banana Pudding Ice Cream?
This no churn recipe takes the essence of classic Southern banana pudding and transforms it into an ultra-creamy frozen treat. We’re talking sweetened condensed milk, whipped cream, real bananas, vanilla pudding, and a generous handful of crushed vanilla wafers. It’s everything you love about banana pudding, but colder, creamier, and scoopable!
Why You’ll Love This Recipe
This is one of those “why didn’t I think of this sooner?!” recipes. Here’s why this Banana Pudding Ice Cream is quickly becoming a reader favorite:
- No ice cream maker required! Just mix and freeze.
- Made with simple pantry staples. Bananas, pudding mix, sweetened condensed milk — easy peasy!
- Ultra-creamy texture. The whipped cream makes it light and scoopable, even straight from the freezer.
- Nostalgic flavor. It tastes like your favorite childhood banana pudding… but colder!
What Does No Churn Banana Pudding Ice Cream Taste Like?
The flavor is incredible. Each bite delivers layers of creamy banana, rich vanilla, and buttery cookie bits that soften just enough to become little pockets of joy. It’s not overpoweringly sweet, either — just the right balance of fruit, cream, and cookie crunch.
Health Benefits (Yes, Really!)
Okay, it’s ice cream — but we’re not totally off the wellness track here!
- Bananas are packed with potassium and vitamin B6.
- No eggs or stovetop custards, which makes it lighter than traditional churned ice cream.
- You control the ingredients. Skip artificial additives and tweak sweetness levels to your liking.
Ingredients for No Churn Banana Pudding Ice Cream
Here’s what you’ll need:
- 2 large ripe bananas (the riper, the sweeter!)
- 1 can (14 oz) sweetened condensed milk
- 2 cups heavy whipping cream, chilled
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 tsp pure vanilla extract
- 1 ½ cups crushed vanilla wafers, plus more for topping
- Pinch of salt (optional, but really rounds out the sweetness)
Optional Add-Ins
- Swirls of caramel or dulce de leche
- Mini chocolate chips for a twist
- Toasted pecans for crunch
Tools You’ll Need
No fancy gadgets required here:
- Mixing bowls
- Hand mixer or stand mixer (or a strong whisk arm!)
- Rubber spatula
- 9×5 inch loaf pan or freezer-safe container
- Plastic wrap or lid for covering
How to Make No Churn Banana Pudding Ice Cream (Step-by-Step)
Step 1: Mash the Bananas
In a medium bowl, mash the ripe bananas until mostly smooth. A few small chunks are fine — they add texture!
Step 2: Make the Banana Pudding Base
In a large mixing bowl, whisk together the mashed bananas, sweetened condensed milk, vanilla pudding mix, vanilla extract, and a pinch of salt. Stir until smooth and well-combined.
Step 3: Whip the Cream
In a separate bowl, whip the chilled heavy cream until stiff peaks form. This gives your ice cream its signature no-churn fluff!
Step 4: Fold Gently
Using a rubber spatula, gently fold the whipped cream into the banana pudding base. Take your time — you want to keep as much air in the mixture as possible.
Step 5: Add the Crushed Wafers
Fold in the crushed vanilla wafers. Reserve a small handful for topping.
Step 6: Freeze
Pour the mixture into your loaf pan or container. Smooth the top and sprinkle the remaining cookie crumbs on top. Cover with plastic wrap and freeze for at least 6 hours or overnight.
Step 7: Scoop & Serve
Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve in cones, bowls, or straight from the pan with a spoon (no judgment here!).
What to Serve With Banana Pudding Ice Cream
I promised you versatile, and here’s proof!
- Drizzle with caramel sauce and extra crushed wafers
- Layer it into a banana split
- Serve it in waffle cones with a dusting of cinnamon
- Make ice cream sandwiches with sugar cookies!
Tips for Perfect Banana Pudding Ice Cream
- Use ripe, not overripe bananas. Black bananas can be too watery or overpowering.
- Don’t skip the whipped cream. That’s your secret weapon for texture!
- Chill your bowl and beaters before whipping the cream — it makes the process quicker.
- Crush cookies by hand for more texture (or use a food processor for finer crumbs).
How to Store No Churn Banana Pudding Ice Cream
- In the freezer: Store in an airtight container for up to 2 weeks for best texture.
- Cover well: Press a piece of plastic wrap directly on the surface to prevent ice crystals.
- Let thaw slightly before scooping: About 5–10 minutes makes a big difference!
FAQs About No Churn Banana Pudding Ice Cream
Can I use homemade pudding instead of instant mix?
What if I don’t have vanilla wafers?
Can I make this dairy-free?
How long will it keep in the freezer?
A Sweet & Simple Summertime Favorite
This No Churn Banana Pudding Ice Cream is anything but boring!! It’s a playful, nostalgic, and ridiculously easy recipe that tastes like summer in a bowl. No churn, no hassle — just creamy, dreamy banana bliss. Whether you’re making it for a potluck, a birthday party, or just a Tuesday night, it’s a guaranteed crowd-pleaser.
Join the Fun!
Did you try this No Churn Banana Pudding Ice Cream? Leave a comment below and rate the recipe — I love hearing from you! And don’t forget to snap a photo and tag me on Pinterest. Let’s inspire more folks to skip the store-bought and make this treat at home!
Nutritional Information (Per Serving – Approximate)
- Calories: 285
- Fat: 17g
- Carbohydrates: 30g
- Sugar: 22g
- Protein: 3g
- Fiber: 1g
Keep in mind: these are estimates based on standard ingredients and may vary depending on brands and modifications.
No-Churn Banana Pudding Ice Cream
Ingredients
Equipment
Method
- In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form.
- In another bowl, mix together the sweetened condensed milk, mashed bananas, banana pudding mix, and vanilla extract until well combined.
- Gently fold the whipped cream into the banana mixture until smooth and fully incorporated.
- Layer the crushed vanilla wafers and banana ice cream mixture into a loaf pan, alternating as desired. Top with extra cookies or whipped topping if using.
- Cover and freeze for at least 6 hours or overnight until firm.
- Let sit for 5 minutes at room temperature before scooping. Enjoy!
