Banana Pudding Ice Cream

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"A easy, creamy ice cream dessert perfect for the summer."
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2 h 20 m servings 331 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. Combine half-and-half, brown sugar, white sugar, and salt in a saucepan over medium-low heat; cook and stir until sugars are dissolved, about 5 minutes. Remove saucepan from heat and pour 1/2 the mixture into a large bowl; whisk eggs into mixture until well combined.
  2. Transfer egg mixture back into saucepan with remaining half-and-half mixture; stir in cream. Cook and stir mixture over medium-low heat until cream mixture is thickened and coats the back of a spoon, 5 to 10 minutes. Remove saucepan from heat and stir in vanilla extract.
  3. Pour cream mixture over a fine mesh sieve into a bowl; cool to room temperature. Stir mashed bananas into cooled cream mixture.
  4. Pour banana cream mixture into an ice maker and freeze according to manufacturer's instructions. Fold vanilla wafers into ice cream during the last 5 to 10 minutes of freezing.


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One of the tastiest banana ice creams I've ever tasted. I subbed Cinnamon Grahm Crackers for the vanilla wafers, and the whole family begs me to make it again & again! The ingredients need to be...

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