If you love banana pudding, wait until you try it as ice cream. This no-churn Banana Pudding Ice Cream has all the flavors of the classic dessert—creamy, sweet, packed with fresh banana, and layered with plenty of vanilla wafers. You don’t even need an ice cream maker. The rich, creamy base comes together in just a few minutes before being layered with fresh banana puree and crushed vanilla wafers for the perfect balance of flavor and texture.
Banana Pudding Ice Cream
This no-churn Banana Pudding Ice Cream tastes just like classic banana pudding in frozen form. Made with ripe bananas, cream cheese, vanilla pudding, sweetened condensed milk, and crunchy vanilla wafers, it's rich, creamy, and incredibly easy to make, no ice cream maker required.
Equipment
- Hand Mixer or stand mixer
Ingredients
Banana Puree
- 2 ripe bananas
- 1-2 tablespoons heavy cream just enough to help blend
Ice Cream Base
- 8 oz block cream cheese softened, I used the Tilamook cream cheese
- 1 14 oz can sweetened condensed milk
- 3/4 of the box (3.4 oz) package instant vanilla pudding mix dry
- 2 tsp vanilla extract
- 2 cups heavy whipping cream cold. I love using local dairy or brands like Organic Valley when I can.
Mix-Ins
- 2 cups crushed vanilla wafer cookies
Instructions
Make the banana puree
- Add the bananas and a splash of heavy cream to a blender. Blend until completely smooth and creamy. Set aside.
Make the Ice Cream Base
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk, dry banana pudding mix, and vanilla extract. Beat until the mixture is smooth and thick.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and no streaks remain.
Assemble
- Spread about one-third of the ice cream base into a loaf pan.
- Spoon small dollops of the banana puree over the top.
- Sprinkle with a layer of crushed vanilla wafers.
- Repeat the layers until the ice cream base is all used.
- Use a butter knife or skewer to gently swirl the banana puree throughout the ice cream.
- Sprinkle extra crushed vanilla wafers over the top.
- Cover tightly with plastic wrap or a lid and freeze for at least 8 hours, preferably overnight.
Add as much cookie and banana puree to your preference.
Be careful not to overmix—you want visible ribbons of banana throughout each scoop.
Let the ice cream sit at room temperature for 5–10 minutes before scooping for the creamiest texture.
Notes
- Use ripe bananas for the sweetest, most flavorful banana swirl.
- Mixing the dry banana pudding mix directly into the ice cream base adds banana flavor while helping create an extra creamy texture.
- Gently swirl the banana puree into the ice cream rather than fully mixing it in. This creates beautiful ribbons of fresh banana flavor throughout the finished ice cream.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping for the creamiest texture.
- Store covered in the freezer for up to 2 weeks.
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