Banana Pudding Ice Cream Recipe


  • 2 over ripe bananas, mashed with a fork (I added a few squirts of lemon juice in with the mashed bananas to keep them from turning dark)
  • 1 cup mini vanilla wafers, coarsely crushed
  • 1½ cups half and half
  • ½ cup packed brown sugar
  • ½ cup white sugar
  • ⅛ teaspoon salt
  • 2 eggs, beaten 1 cup heavy whipping cream
  • 1½ teaspoon vanilla extract


In a saucepan combine the half and half, brown sugar, white sugar, and salt.

Stir a few minutes over medium-low heat until the sugar dissolves.

Take saucepan off heat. Place the already beaten eggs in to a bowl.

Gradually whisk in about half of the sugar mixture to the eggs. It is important to go slow with this so that the eggs do not cook.

Pour egg mixture into saucepan with the half and half that remained in the saucepan. Stir in cream.

Cook mixture over medium heat for 5-10 minutes until it thickens. Stir frequently.

Once thickened, remove the saucepan from the heat and stir in the vanilla extract. Pour mixture through a fine-meshed sieve into a bowl and let cool to room temperature. I then refrigerated mine a couple of hours before I was going to put it in the ice cream freezer.

When you’re ready to make the ice cream, stir the mashed bananas into the cooled batter and pour into your ice cream maker. I have a small electric Cuisinart and the mixture was enough for one recipe. If you have a full-size ice cream maker that uses salt and ice, I would double the recipe at least.

Freeze according to your manufacturer’s instructions. About 5 minutes before the end of the freeze time, add the crushed vanilla wafers.

If you think the ice cream is too soft, transfer to your container and set in freezer for another 1-2 hours. Mine was the perfect thickness and consistency, so no extra freezing was necessary!

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