Description

This No-Churn Banana Pudding Ice Cream combines the creamy richness of traditional banana pudding with the convenience of no-churn ice cream. Featuring ripe bananas, crushed Nilla Wafers, sweetened condensed milk, and cream cheese, it’s whipped into a fluffy frozen dessert perfect for warm weather or any time you crave a nostalgic treat with a modern twist.

Ingredients

Scale

Fruit

2 bananas (one mashed, one sliced and half sliced into half moons)

Cookies

10 Nilla Wafers, crushed into rough crumbs

Ice Cream Base

14 ounces sweetened condensed milk
4 ounces cream cheese, softened to room temperature
2 teaspoons vanilla extract or vanilla bean paste or bourbon
½ teaspoon fine sea salt
¼ teaspoon ground nutmeg

Dairy

2 cups heavy cream

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Instructions

Prep the Ingredients: Use a fork to mash one banana until it reaches a baby food or chunky puree consistency. Slice the second banana and cut half of those slices into half moons. Crush the Nilla Wafers using a kitchen spoon or rolling pin until you have rough cookie crumbs.
Make the Ice Cream Base: In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the sweetened condensed milk, softened cream cheese, mashed banana, vanilla extract, sea salt, and nutmeg together until smooth and free of cream cheese chunks, about four minutes.
Whip the Cream: Switch to the whisk attachment on the stand mixer or continue with the hand mixer to beat the heavy cream until thickened and fluffy, approximately six minutes. Gently fold the condensed milk mixture into the whipped cream carefully to maintain its airy texture.
Assemble the Ice Cream Layers: Line the bottom of a freezer-safe container with half of the cookie crumbs, then layer the circular banana slices on top.
Add Ice Cream and Toppings: Spoon and spread the ice cream mixture evenly over the banana and cookie layer. Add the banana half moons and the remaining cookie crumbs, gently swirling them into the ice cream to distribute the textures slightly without mixing fully.
Freeze to Set: Cover the container and transfer it to the freezer. Chill for at least six hours to allow the ice cream to firm up. Four hours yields a soft-serve texture, six hours produces firm scoops, and overnight or eight hours ensures a fully frozen dessert.

Notes

Preparation: Adjust the size of the crushed cookies to preference; smaller pieces create an easier scoop, while larger crumbs maintain a traditional banana pudding texture. A mix of both sizes is ideal, reserving the larger pieces for the bottom layer.
Storage: Store the ice cream in the freezer for up to six months. Over time, texture may become icier, especially after one month, but it remains delicious.

Nutrition

Serving Size: 1/8 of recipe (about 1/2 cup)
Calories: 320
Sugar: 30g
Sodium: 120mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg