You’ll love Banana Pudding Ice Cream for its rich and creamy texture, bursting with the natural sweetness of bananas. The swirls of vanilla pudding add a luscious, silky component, while the vanilla wafers provide a delightful crunch. This ice cream is easy to make and brings all the flavors of banana pudding into a refreshing, frozen dessert that’s sure to please both kids and adults alike.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- Pinch of salt
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- 3 ripe bananas, mashed
- 1 tablespoon lemon juice
- 1 cup Nilla Wafers, crushed, plus more for garnish
- Optional: whipped cream, for serving
Instructions
- In a medium saucepan, combine the heavy cream, milk, 1/2 cup sugar, and a pinch of salt. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
- In a separate bowl, whisk together the egg yolks and the remaining 1/4 cup sugar until well blended.
- Gradually temper the egg yolks by adding a small amount of the hot cream mixture, whisking constantly. Repeat until about half of the cream mixture has been added.
- Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170-175°F).
- Remove from heat and strain through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract, mashed bananas, and lemon juice. Cover and chill in the refrigerator for at least 4 hours, or overnight.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
- During the last few minutes of churning, add the crushed Nilla Wafers to the ice cream.
- Transfer the ice cream to a freezer-safe container, layering it with additional crushed Nilla Wafers. Freeze until firm, at least 4 hours or overnight.
- Serve garnished with more Nilla Wafers and optional whipped cream.
