Southern Banana Pudding Ice Cream

Imperial July 2, 2026July 2, 2026

Quick Recipe Version (TL;DR)

Yield: 8 servings, about 1 1/2 quarts
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 9 hours, including chilling and freezing

Quick Ingredients

Banana ice cream base: 2 large very ripe bananas, 1 teaspoon lemon juice, 1 1/2 cups heavy cream, 1 1/2 cups whole milk, 2/3 cup granulated sugar, 2 tablespoons packed light brown sugar, 1/4 teaspoon fine salt, 5 large egg yolks, 2 teaspoons vanilla extract
Vanilla pudding ribbon: 3/4 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 pinch fine salt, 1 large egg yolk, 2 tablespoons sweetened condensed milk, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract
Mix-ins: 1 1/4 cups roughly broken vanilla wafer cookies, divided

Do This

1. Freeze your ice cream maker bowl for at least 24 hours if your machine requires it, and place a 9-by-5-inch loaf pan in the freezer.
2. Make the pudding ribbon by cooking milk, cream, sugar, cornstarch, salt, and egg yolk until thick and bubbling, about 5 to 7 minutes; whisk in condensed milk, butter, and vanilla, then chill.
3. Make the custard base by heating cream, milk, sugars, and salt, tempering in the egg yolks, then cooking to 170 to 175 degrees F.
4. Blend bananas with lemon juice and 1 cup warm custard until smooth, then stir back into the custard with vanilla extract.
5. Chill the banana base until very cold, at least 4 hours and ideally 38 to 40 degrees F.
6. Churn 20 to 25 minutes, adding 1 cup broken vanilla wafers during the final minute.
7. Layer churned ice cream with chilled vanilla pudding and remaining wafers, swirl gently, then freeze at least 4 hours before scooping.

Why You’ll Love This Recipe

Classic Southern flavor in frozen form: Ripe bananas, vanilla pudding, and vanilla wafers make every scoop taste like banana pudding.
Creamy custard-style texture: Egg yolks, heavy cream, and a properly chilled base create a rich, scoopable ice cream.
Real pudding ribbons: A small batch of thick vanilla pudding is layered in after churning for beautiful swirls and creamy pockets.
Make-ahead friendly: It needs freezer time, making it perfect for cookouts, Sunday suppers, birthdays, and summer gatherings.

Grocery List

Produce: 2 large very ripe bananas, 1 lemon for 1 teaspoon fresh lemon juice
Dairy: Heavy cream, whole milk, large eggs, unsalted butter, sweetened condensed milk
Pantry: Granulated sugar, packed light brown sugar, fine salt, cornstarch, vanilla extract, vanilla wafer cookies

Full Ingredients

For the Banana Ice Cream Base

2 large very ripe bananas, peeled, about 240 grams total peeled weight
1 teaspoon fresh lemon juice
1 1/2 cups heavy cream
1 1/2 cups whole milk
2/3 cup granulated sugar
2 tablespoons packed light brown sugar
1/4 teaspoon fine salt
5 large egg yolks
2 teaspoons vanilla extract

For the Creamy Vanilla Pudding Ribbon

3/4 cup whole milk
1/4 cup heavy cream
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 pinch fine salt
1 large egg yolk
2 tablespoons sweetened condensed milk
1 tablespoon unsalted butter
1 teaspoon vanilla extract

For the Vanilla Wafer Mix-Ins

1 1/4 cups roughly broken vanilla wafer cookies, divided

Helpful Equipment

Ice cream maker
Instant-read thermometer
Medium saucepan
Fine-mesh strainer
Blender or immersion blender
9-by-5-inch loaf pan or 1 1/2-quart freezer-safe container

Southern Banana Pudding Ice Cream – Closeup

Step-by-Step Instructions

Step 1: Chill the equipment

If your ice cream maker uses a freezer bowl, freeze the bowl for at least 24 hours before churning. About 30 minutes before you plan to churn, place a 9-by-5-inch loaf pan or a 1 1/2-quart freezer-safe container in the freezer. Starting with a very cold container helps the churned ice cream firm up quickly and keeps the pudding ribbons neat.

Step 2: Make the vanilla pudding ribbon

In a small saucepan, whisk together 3/4 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 tablespoon cornstarch, 1 pinch fine salt, and 1 large egg yolk until completely smooth. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble, about 5 to 7 minutes. The pudding should reach about 185 degrees F and leave visible tracks from the whisk.

Remove the pan from the heat. Whisk in 2 tablespoons sweetened condensed milk, 1 tablespoon unsalted butter, and 1 teaspoon vanilla extract until glossy and smooth. For the silkiest ribbon, press the pudding through a fine-mesh strainer into a small bowl. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 2 hours, or until cold and thick.

Step 3: Warm the dairy for the banana custard

In a medium saucepan, combine 1 1/2 cups heavy cream, 1 1/2 cups whole milk, 2/3 cup granulated sugar, 2 tablespoons packed light brown sugar, and 1/4 teaspoon fine salt. Warm over medium heat, stirring often, until the sugar dissolves and the mixture is steaming, about 4 to 5 minutes. Do not boil. The dairy should be around 160 to 165 degrees F.

Step 4: Temper the egg yolks and cook the custard

Place 5 large egg yolks in a medium heatproof bowl and whisk until smooth. While whisking constantly, slowly pour about 1 cup of the hot dairy mixture into the yolks. This warms the yolks gently so they do not scramble. Pour the tempered yolk mixture back into the saucepan.

Cook over medium-low heat, stirring constantly with a heatproof spatula, until the custard thickens slightly and coats the back of the spatula, about 5 to 7 minutes. The temperature should be 170 to 175 degrees F. Do not let it boil. Immediately strain the custard through a fine-mesh strainer into a clean bowl to remove any tiny cooked egg bits.

Step 5: Blend in the ripe bananas

Peel the bananas and place them in a blender with 1 teaspoon fresh lemon juice. Add about 1 cup of the warm strained custard and blend until completely smooth, about 30 to 45 seconds. Stir the banana mixture back into the remaining custard, then stir in 2 teaspoons vanilla extract. The lemon juice is subtle; it helps brighten the banana flavor and slows browning without making the ice cream taste lemony.

Step 6: Chill the banana base thoroughly

Set the bowl of banana custard over a larger bowl filled with ice water and stir for 10 minutes to cool it quickly. Cover and refrigerate for at least 4 hours, or up to 24 hours. For the best texture, the base should be very cold before churning, ideally 38 to 40 degrees F.

Step 7: Churn the ice cream

Stir the chilled banana base well. Churn it in your ice cream maker according to the manufacturer’s directions until it looks like thick soft serve, about 20 to 25 minutes. During the final 1 minute of churning, add 1 cup of the broken vanilla wafer cookies. Reserve the remaining 1/4 cup wafers for layering and topping.

Step 8: Layer in the pudding ribbons and freeze

Spoon one-third of the churned banana ice cream into the chilled loaf pan. Dollop one-third of the cold vanilla pudding over the top, then sprinkle with a few of the reserved wafer pieces. Repeat the layers two more times. Use a butter knife or small offset spatula to make 3 to 4 gentle figure-eight swirls through the pan. Keep the swirling light so you get visible ribbons instead of fully mixing the pudding into the ice cream.

Press parchment paper or plastic wrap directly onto the surface of the ice cream, then cover tightly with a lid or foil. Freeze at 0 degrees F for at least 4 hours, or until firm enough to scoop.

Step 9: Scoop and serve

Let the ice cream sit at room temperature for 5 to 10 minutes before scooping. Serve in chilled bowls with extra crushed vanilla wafers on top if you like. Each scoop should have creamy banana ice cream, soft cookie pieces, and rich vanilla pudding ribbons.

Pro Tips

Use very ripe bananas: Bananas with plenty of brown spots give the strongest banana pudding flavor and natural sweetness.
Do not rush the chill: A warm base will churn slowly and can turn icy. Chill to 38 to 40 degrees F for the creamiest result.
Keep the pudding thick: The pudding should be spoonable, not pourable. Thick pudding creates defined ribbons that stay creamy in the freezer.
Break, don’t crush, the wafers: Rough pieces give you classic banana pudding texture. Fine crumbs can disappear into the base.
Swirl gently: A few light passes with a knife are enough. Over-swirling blends the pudding in instead of creating ribbons.

Variations

Toasted wafer version: Toast the broken vanilla wafers on a baking sheet at 325 degrees F for 5 minutes, then cool completely before adding. This gives a deeper, bakery-style flavor.
Banana cream pie style: Add 1/8 teaspoon ground cinnamon to the custard base and sprinkle the top with extra wafer crumbs before freezing.
Extra vanilla version: Replace 1 teaspoon of the vanilla extract in the base with 1 teaspoon vanilla bean paste for visible vanilla specks and a more pronounced pudding flavor.

Storage & Make-Ahead

Store the ice cream tightly covered in the coldest part of the freezer at 0 degrees F for up to 2 weeks. Press parchment paper or plastic wrap directly onto the surface before covering to help prevent ice crystals. The banana custard base can be made up to 24 hours ahead and kept refrigerated. The vanilla pudding ribbon can also be made up to 24 hours ahead; whisk it briefly before layering if it becomes too stiff. For the best vanilla wafer texture, churn and layer the cookies the same day you plan to freeze the finished ice cream.

Nutrition (per serving)