No-Churn Banana Pudding Ice Cream Recipe

If you’ve ever wished you could combine the creamy comfort of banana pudding with the cool indulgence of ice cream—without turning on your ice cream maker—then I’ve got exactly what you need. This No-Churn Banana Pudding Ice Cream Recipe is a game changer. It’s super easy, uses everyday ingredients, and the texture? Ridiculously dreamy. I absolutely love how this turns out every single time, and I promise you’re going to get hooked too.

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Ingredients You’ll Need

This No-Churn Banana Pudding Ice Cream Recipe relies on simple, honest ingredients that work beautifully together. Be sure to pick ripe bananas for maximum sweetness and full flavor, and I always recommend using freshly whipped heavy cream for silky texture.

• Bananas: Use really ripe bananas—they mash easily and lend that natural sweetness we all love.
• Nilla Wafers: These classic cookies are the heart of banana pudding flavor and add a delightful crunch.
• Sweetened Condensed Milk: This adds creamy sweetness and helps keep the ice cream soft without an ice cream maker.
• Cream Cheese: Softened to room temperature, it boosts richness and adds a subtle tang for balance.
• Vanilla Extract (or Vanilla Bean Paste/Bourbon): I love vanilla bean paste if you can get it, but the others work just as well for that warm aromatic note.
• Sea Salt: Just a pinch to enhance all the sweet and creamy flavors.
• Ground Nutmeg: Adds a lovely hint of spice that really elevates the banana pudding vibe.
• Heavy Cream: Whipped to fluffy perfection, it’s the foundation for that creamy ice cream texture.

Variations

I like to think of this No-Churn Banana Pudding Ice Cream Recipe as a base that you can tweak for different moods or dietary needs. Whether you’re aiming for more indulgence or a lighter twist, there’s a way to make it your own!

• Add Chocolate Chips or Chunks: My family goes crazy for a few mini chocolate chips stirred in—like a grown-up banana split vibe.
• Dairy-Free Version: Swap heavy cream with coconut cream and cream cheese with a vegan alternative; it won’t be quite the same but still fantastic.
• Spiced Up: Try sprinkled cinnamon or a dash of allspice instead of nutmeg for a cozy fall twist.
• Boozy Boost: A splash of bourbon or rum alongside vanilla extract adds classy warmth and complexity.

How to Make No-Churn Banana Pudding Ice Cream Recipe

Step 1: Prep Your Bananas and Cookies

Start by mashing one banana with a fork until you get a chunky puree—think baby food texture, not totally smooth. Slice the second banana and then cut half of those slices into half-moons for layering later. For the Nilla Wafers, I like to crush about half into fine crumbs and leave the rest in slightly bigger chunks for better texture. Using a rolling pin or the back of a spoon works wonders here.

Step 2: Make the Creamy Ice Cream Base

Next, in your mixer fitted with the paddle attachment (or using a hand mixer), blend the sweetened condensed milk, cream cheese, your mashed banana, vanilla, salt, and nutmeg together. Beat it for around four minutes until smooth and free of cream cheese lumps. This step is where the magic happens, so don’t rush it—you want that velvety, unified base.

Step 3: Whip the Heavy Cream to Fluffy Peaks

Switch the paddle for the whisk attachment (or grab your hand mixer again) and whip the heavy cream until it thickens and holds stiff peaks—usually about six minutes. When done, gently fold the condensed milk mixture into the whipped cream with a spatula, mixing carefully so you keep all that airy fluff intact.

Step 4: Layer and Assemble Your Ice Cream

Grab a freezer-safe container and start by spreading half the crushed Nilla Wafers on the bottom. Layer the circular banana slices over the crumbs. Then, spoon in your creamy ice cream mixture. Finally, add the banana half-moons and the rest of the cookie crumbs on top, gently swirling them in for an inviting marbled look. I love this part because it makes serving a surprise every scoop.

Step 5: Freeze Until Perfectly Set

Cover and pop your container in the freezer. Four hours will get you a soft-serve style ice cream, but for firmer scoops, wait at least six hours. If you have the patience (and I know that’s tough!), overnight chilling creates that perfect scoopable texture we all dream of.

How to Serve No-Churn Banana Pudding Ice Cream Recipe

Garnishes

I love topping scoops with a few whole Nilla Wafers for crunch and some fresh banana slices for that pop of color and freshness. Sometimes, I add a drizzle of caramel sauce or a sprinkle of toasted pecans to kick it up a notch. These garnishes make it feel a little more special without much extra effort.

Side Dishes

This ice cream shines as a standalone dessert, but pairing it with warm, homemade pound cake or simple vanilla cupcakes turns it into a dreamy banana pudding sundae. For a low-effort dessert, I sometimes serve it alongside a warm fruit crisp—especially peach or berry—to mix temperatures and textures.

Creative Ways to Present

When I’ve had friends over, I like to present this ice cream in cute glass parfait cups layered with extra cookie crumbs and sliced bananas. Adding a sprig of mint or edible flowers on top makes it feel festive. It’s such a hit whether it’s a casual family night or a backyard get-together!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container with plastic wrap pressed directly onto the ice cream surface to prevent ice crystals. It keeps wonderfully in the freezer for up to six months, but I recommend enjoying it within a month for the best creamy texture.

Freezing

When freezing your ice cream, I’ve found that using a shallow, wide container helps it freeze evenly and thaw quickly when you’re ready to eat. If you try to freeze it too deep, it takes forever to scoop out later, which can be frustrating.

Reheating

This ice cream is best enjoyed cold, so reheating isn’t really in the cards. But if it gets too firm, I simply let it sit out at room temperature for 5-10 minutes before scooping—it softens enough to scoop easily without melting or losing texture.

FAQs

Final Thoughts

This No-Churn Banana Pudding Ice Cream Recipe has become one of those treats I turn to when I want something nostalgic and refreshing at the same time. I used to struggle with making banana desserts that felt too heavy or not quite right in texture. This hits all the right notes—creamy, flavorful, and easy enough to pull off any day. I can’t wait for you to try it out and share it with your loved ones. Trust me, it’s like summer and your favorite southern classic all in one scoop!

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