I fear I just peaked with this dessert 🍌🍦☀️
I tried making banana pudding ice cream on a whim and didn’t expect much… but this actually blew me away!! 😮💨🤌🏻 It’s one of those recipes that feels super low effort, but tastes like something you’d get from an actual ice cream shop!
The texture is so creamy, tastes just like banana pudding, and adding a little crunch just makes it even better. I already know this is going to be one of those recipes I keep coming back to all summer! 😎
All you need are a few simple ingredients:
•2 bananas mashed (the riper, the sweeter)
•1 cup heavy whipping cream
•1 cup sweetened condensed milk
•1 tsp vanilla extract
•1/2 cup crushed Nilla wafers (plus extra for topping)
Instructions:
Mash the two bananas in a bowl - if there are a few chunks left that’s totally fine! In a separate bowl, mix the heavy whipping cream with a hand mixer until it’s nice and thick in texture (soft peaks should form when you get done mixing).
Gently fold in the sweetened condensed milk and vanilla extract. Mix together, then add in the mashed banana and Nilla wafers and fold until completely blended.
Pour into a freezer-safe container and freezer for at least 4-6 hours or overnight if needed. Scoop into a bowl or cone when ready to eat, and enjoy!! 🥰
I’ve been experimenting with homemade ice cream recipes for a while, and this banana pudding ice cream quickly became a favorite for many reasons. What I love most is how versatile it is—you don’t need an ice cream machine, just a few simple ingredients like ripe bananas, heavy whipping cream, sweetened condensed milk, vanilla extract, and crushed Nilla wafers. The key is in whipping the cream until soft peaks form; this creates that ultra creamy texture that holds its shape without being icy. One tip is to use bananas that are very ripe because their natural sweetness enhances the flavor without needing extra sugar. The Nilla wafers add a wonderful crunch that contrasts the smoothness perfectly; I like to save some wafers to sprinkle on top after freezing for added texture and a pretty presentation. Freezing it overnight really helps the flavors meld together, and I find the pudding-like taste shines through better after it solidifies. If you wish for an even richer taste, a little splash of bourbon or rum can be folded in before freezing—great for adult summer parties! Overall, this recipe is a winner for those hot days when you crave something sweet but want to avoid complicated steps or multiple ingredients. It feels indulgent yet fresh, making it an ideal recipe to share with friends and family. Definitely a keeper in my summer dessert rotation!
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