This Creamy and delicious No Churn Banana Pudding Ice Cream combines my two favorite desserts into one!
My favorite way to cool off in the summer and beat the summer heat is by serving ice cream for dessert. This Banana Pudding ice cream is really easy to make and doesn’t require an ice cream maker.
But if you are looking for a great ice cream maker I recommend the Cuisinart ICE-30R Pure Indulgence Frozen Yogurt Sorbet & Ice Cream Maker. You can use it to make 2 quarts of your favorite frozen desserts or drinks in as little as 25 minutes.
No Churn Banana Pudding Ice Cream
This ice cream tastes amazing and it really does taste like banana pudding. You get lots of banana flavor with mashed bananas mixed in and the crushed vanilla wafers added in and crumbled over the top gives it that extra boost of flavor and crunch. So good!
Simple ingredients is all you need to make this delicious ice cream. You can skip the store bought ice cream and make it yourself. It tastes so much better and you know what’s in it.
Banana Pudding Ice Cream Ingredients
Ingredient List:
2 cups Heavy Whipping Cream
1 14 oz Can Evaporated Milk
1 tsp vanilla extract
2 ripe bananas, mashed
1/2 of a 3 ounce box of instant banana cream pudding
20 vanilla wafers, crushed plus more for topping
How To Make No Churn Banana Pudding Ice Cream
In a bowl, whip the heavy whipping cream until soft peaks form.
In a second bowl, combine the evaporated milk and instant banana pudding.
Mash 2 bananas and add to the evaporated milk combination. Stir until incorporated.
Add the crushed wafers and mix.
Fold the banana mixture into the whipping cream.
Pour into a metal loaf pan.
Cover and freeze for at least 6 hours. I usually freeze mine overnight. Before serving, crush a few more vanilla wafers on top.
No Churn Banana Pudding Ice Cream
This No Churn Banana Pudding ice cream is really easy to make and doesn’t require an ice cream maker.
Ingredients
- 2 cups heavy whipping cream
- 14 ounce can evaporated milk
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 1/2 of a 3 ounce box of instant banana cream pudding
- 20 vanilla wafers, crushed plus more for topping
Instructions
-
In a bowl, whip the heavy whipping cream until soft peaks form.
-
In a second bowl, combine the evaporated milk and instant banana pudding.
-
Mash 2 bananas and add to the evaporated milk combination. Stir until incorporated.
-
Add the crushed wafers and mix.
-
Fold the banana mixture into the whipping cream.
-
Pour into a metal loaf pan.
-
Cover and freeze for at least 6 hours.
Recipe Video
Recipe Notes
I usually freeze mine overnight.
Before serving, crush a few more vanilla wafers on top.
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