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The Boat Shed Kitchen

Banana Pudding Ice Cream

This banana pudding ice cream is creamy, dreamy, and packed with comforting Southern flavors. With ripe bananas, velvety cream cheese, and crushed vanilla wafers, it’s like the classic banana pudding transformed into a frozen treat. Perfect for hot summer days or whenever you crave a nostalgic dessert.
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Prep Time 15 minutes
Churn Time + Freeze Time 6 hours 25 minutes
Total Time 6 hours 40 minutes
Servings: 6
Calories: 365
Ingredients Method Notes

Ingredients
  

  • 2 ripe bananas mashed
  • 8 oz cream cheese softened
  • 1 cup sweetened condensed milk
  • 2 cups heavy cream
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup vanilla wafer cookies crushed

Method
 

  1. In a bowl, beat cream cheese and bananas until smooth.
  2. Add condensed milk, cream, sugar, and vanilla. Mix well.
  3. Transfer to an ice cream maker.
  4. Churn 20–25 minutes until soft-serve consistency.
  5. Crush vanilla wafers and fold into churned ice cream.
  6. Transfer to a freezer-safe container, smooth the top, and freeze 6 hours or until firm.
  7. See full steps with tips & photos → https://theboatshedcafe.com/banana-pudding-ice-cream/

Notes

  • Use very ripe bananas for maximum sweetness and banana flavor.
  • If you don’t have an ice cream maker, freeze the mixture in a container and stir every 30–45 minutes until creamy.
  • Vanilla wafers add crunch—fold them in just before freezing so they don’t get soggy.