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It’s summa summa summa-time! That means banana pudding ice cream.
When I think about summer treats I think about the typical things, strawberry shortcake, blended coffee drinks, treats from the ice cream trucks that seem to be ever present, good bbq and banana pudding.
What’s your favorite summer treat?
So there’s this ice cream shop not too far from my in-laws’ house, that (before this recipe) made the best banana pudding ice cream. It was actually where I realized this flavor was a thing. Well, since that place is in a completely different state, I had to get to work creating my own version because I needed to be able to have this on demand…no plane reservation required.
I’m super excited to share this with you. I’ve been testing it since last summer and I’ve FINALLY figured out the recipe. This is now the greatest banana pudding ice cream I’ve ever had. Really.
Now listen, I wouldn’t say it was the best if it wasn’t. I’m a humble gal’. But to date this really is the best banana pudding ice cream I’ve ever tasted.
You’ve got that sweet cream with the fruitiness of the banana and the indulgence of the nilla wafer. And if you do it right, you’ll get some of those flavors in each and every bite. Amazing!
Let’s get started!
Below I’ve made a table listing all of the equipment that you’ll need to make any ice cream. First, and most important, is an ice cream machine. I use the KitchenAid ice cream attachment, and I love it, I’ll link to it right here. It’s so simple to use and it really does churn out an amazing product. If you already have a KitchenAid, I’d highly recommend this, it will NOT disappoint. Everything else is listed below.
What is it?
Why do I need it?
How can I get it?
KitchenAid Ice Cream Attachment
This thing makes the BEST ice cream. It's super easy, turns out a great product, and if you already have a KitchenAid, why not make it even more useful?
Ice Cream Freezer Storage Container
You're going to be making alot of homeade ice cream soon...trust me. You want a container that's going to protect your ice cream from freezer burn. Anddd...this one is made for perfect scooping.
So this probably sounds super weird, but you're going to need a really sturdy spatula. For this specific ice cream maker, you can't get the ice cream out with a spoon because it will scrape the attachment which will then mess with the performance. This is the one I use and love.
But back to the ice cream.
The first thing you’re going to want to do is get your mixture ready to go. The order you add the ingredients is important, because you want to make sure that sugar dissolves.
To do this we warm our half and half (I just did it in the microwave for 30 seconds) and then add the dark brown sugar, white sugar, and salt to that. Next we’ll add the heavy whipping cream, vanilla, and mashed banana.
Viola. Put that mixture in the refrigerator to cool. Now you should have one remaining banana. This step is optional, but if you want banana chunks in your banana pudding ice cream (i.e, you’re on team banana instead of team wafer), cut the banana into chunks, or really thin slices, and store in the refrigerator. If you’re omitting this step, just increase the amount of wafters you use by 1/2 a cup.
When your mixture has cooled (this won’t take long because there was only one warm ingredient), pour into your ice cream machine and use as directed.
In the last 5 minutes of churning, add the mini or crushed nilla wafers, and the banana slices you have hanging out in the freezer.
Remove from the ice cream machine and store in an airtight container. They actually make really cool ice cream storage containers, I’ll link to that here.
Ok, so now your ice cream is in the freezer, and this is the hard part.
Now you have to wait.
You know how in normal banana pudding (the un-ice-cream kind), you have to wait for that window where the wafers change from crunchy to soft-baked cookie texture? Well that’s what we’re waiting for here. That, and the flavors taste much better if you eat this as an ice cream consistency instead of a soft-serve consistency.
I’d suggest waiting overnight, but if you can’t contain your excitement, at least wait four hours.
Please…do it for the wafers. 🙂
Well, that’s all I’ve got for you this week. Enjoy this delicious summer treat. But most of all, enjoy the people that you get to share it with.
Make life sweet, and learn all you can.
Banana Pudding Ice Cream
- ice cream maker
- 4 cup measuring cup
- 2 mashed bananas (they should be over ripe)
- 1 banana optional
- 2 cups heavy whipping cream
- 1 cup half and half
- 1/4 cup dark brown sugar (this is different than normal brown sugar, the bag will specify dark brown sugar)
- 1/2 cup sugar
- 1 tsp real vanilla extract
- 1/8 tsp salt
- 1 1/2 cups mini nilla wafers
- Pour the half and half into a glass measuring bowl and microwave for about 30 seconds. Immediately add the dark brown sugar, white sugar and salt.
- Mix until the everything has dissolved.
- Add the heavy whipping cream, vanilla. Continue to mix until combined.
- Add the 2 mashed bananas to the mixture. Cover and store in the refrigerator until chilled through (about 30 mins)
- While you wait, slice the one remaining banana into small chunks (cut in slices, and then quarter the slices) After slicing, store flat in the freezer until we need them. This is an optional step, if you are someone who prefers more wafers in your banana pudding, I'd omit these and add more wafers.
- After the liquid is chilled, use your ice cream maker to churn that ice cream.
- In the last five minutes of churning, add the wafers and banana chunks.
- Remove from your ice cream maker, place in a container and store in the freezer. Now this is the hard part.....now you wait. I like to let this set over night because just like banana pudding, I like when the wafers have become cookie like. It just lets all of the flavors mesh together better. Trust me, it'll be worth the wait.