The idea of banana pudding ice cream came about as a way to distract my daughter from her “Mommy is going to be pregnant soon” thoughts. Having another baby is out of the question so that’s not happening anytime soon or ever. We are done with 2. Anyhooo, I figured I’d distract Emma from her “request” by saying we’ll make ice cream last weekend. I told her to pick the flavor she wants since we’ve already made strawberries, peach-banana, chocolate chips, and blueberries. She picked banana and then Daddy suggested banana pudding with wafer cookies. I said, “OMG let’s make that.”
I ended up making the ice cream on Friday to freeze overnight because we had plans to go to the beach Saturday so I figured a homemade banana pudding ice cream would be wonderful when we got home. This ice cream is delicious and then some. A great way to usher in beach season for sure.
HOMEMADE BANANA PUDDING ICE CREAM
- 1 cup whole milk
- 1 cup granulated sugar
- 2 cups heavy cream (divided)
- a pinch of salt
- 6 egg yolks
- 1 fresh banana, chopped
- 1 1/2 cup banana pudding (make the jell-o mix + milk mix before hand)
- vanilla wafer cookies, crushed/crumbled
- 1 bag crushed ice
- Follow your ice cream maker’s instruction in preparing the ice cream maker materials.
- Make the banana pudding according to the packet: 1 packet mix with 2 cups of milk. Beat the mixture with a whisk, cover then store in the fridge to chill.
Basic Custard Base Recipe
- In a pot, combine milk, 1 cup of cream, 1 cup of sugar, and pinch of salt. Stir over low heat until the sugar has dissolved. Stir in the vanilla extract. Cover, remove from the heat and let it stand for 30 minutes.
- Whisk the egg yolks in a bowl or a mixer. Slowly pour the milk and cream mixture into the mixing bowl, Keep whisking to incorporate everything together. Transfer the mixture into the pot, keep stirring over medium heat until the custard thickens and coats the spatula. Scrape the sides of the pot as you stir.
- Make an ice bath in a large bowl: water plus ice cubes, Pour the remaining cream in a separate bowl. Pour the warm custard over mesh to catch the curdles that were formed.
- Add the chopped bananas. Stir everything together then place in the ice bath to cool down. Cover the bowl with a saran wrap then stick in the fridge overnight(Or 4 hours. I had to chill it in the freezer for that last hour).
- Churn/Freeze/Make the ice cream the next day(or after 4 hours) according to the ice cream maker’s instructions.
- Once you hear the ice cream maker slowing down a bit, turn it off then add the banana pudding and crushed vanilla wafers. Continue to churn the ice cream until the maker turns itself off. Cover the ice cream then stick it in the freezer to chill overnight.
Hello, Homemade Banana Pudding Ice Cream!!!
I’m telling you, this is soooooooooooo good.
Serve in your favorite ice cream bowl. Add a couple of wafers for an added touch.
PS: Emma likes caramel syrup on top too. That kid surely has ideas, 😀