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+ servings
a bowl with three scoops of banana pudding ice cream

The Best Banana Pudding Ice Cream

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Cooling Time 1 day 1 hour
Total Time 1 day 1 hour 17 minutes
Servings 10 people
Calories 416kcal
Author Rachel Ballard


  • Ice Cream Maker


  • 8 egg yolks
  • 2/3 cup light honey or 2/3 cup granulated sugar
  • 1 1/2 cups milk 2% or whole
  • 2 1/2 cups heavy cream also called heavy whipping cream
  • 3 teaspoons vanilla no imitation vanilla
  • 3 bananas mashed, about 1 3/4 cup total after mashing
  • 3/4 cup Nilla wafers broken in to chunks


  • In a medium bowl, whisk the egg yolks and honey or sugar 2 to 3 minutes until lighter in color. Set aside.
  • In a heavy bottomed pot add the milk and cream and heat over medium, whisking often until the mixture begins to simmer. Turn off the heat.
  • While constantly and rapidly whisking the eggs, add 1 cup of the milk mixture to the eggs in a slow steady stream. You can use a ladle for this if it's easier. Add one more cup of milk while whisking then transfer the egg mixture back to the main pot.
  • Return to medium/medium low heat and whisk constantly until the mixture thickens and reaches about 175 degrees. It should not boil or even simmer, but should thicken enough that you can draw a line through it on the back of a spoon and it doesn't run back together.
  • Cool 30 minutes then add the vanilla.
  • Allow to cool until no longer steaming and transfer to a bowl. Place plastic wrap directly against the surface and refrigerate for 8 hours minimum, but 24 hours is best, but it can stay for up to 48 hours.
  • When ready to churn, first peel and mash the bananas; crush the cookies and set aside.
  • Follow the instructions for your ice cream maker; Churn 25 minutes and no longer than 40 to avoid over churning. During the last 10 minutes, add the bananas and cookies and churn to mix in.
  • Transfer to an air tight container and freeze 3 to 4 hours until fully firm.


Serving: 0.5cup | Calories: 416kcal | Carbohydrates: 37g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 80mg | Potassium: 256mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1164IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 1mg