Creamy Southern Banana Pudding Ice Cream is a delightful frozen treat that perfectly captures the comforting flavors of classic banana pudding. This recipe is incredibly useful for anyone seeking a homemade ice cream experience that’s both easy to make and bursting with nostalgic goodness.
Key Ingredients for Creamy Southern Banana Pudding Ice Cream
- 14 ounces sweetened condensed milk
- 2 cups heavy whipping cream, very cold
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup crushed vanilla wafer cookies (about 15-20 wafers)
- 2 ripe bananas, sliced thinly
How to Make Creamy Southern Banana Pudding Ice Cream
Get ready for a truly delightful frozen dessert experience with this Creamy Southern Banana Pudding Ice Cream! This recipe is remarkably easy to whip up, promising a rich, satisfying texture reminiscent of your favorite homemade banana pudding. With a preparation time of just 15 minutes plus chilling and freezing, you’ll be enjoying this creamy dream in no time.
Step-by-Step Instructions
Prepare the Base: In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and salt. Whisk these ingredients together until they are thoroughly combined and there are no streaks of condensed milk visible. This mixture forms the sweet, creamy foundation for your ice cream.
Whip the Cream: In a separate, chilled bowl, pour in the very cold heavy whipping cream. Using an electric mixer (handheld or stand mixer with whisk attachment), beat the cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream stands up straight without drooping. Be careful not to overmix, or you’ll end up with butter.
Combine Wet Ingredients: Gently fold about one-third of the whipped cream into the sweetened condensed milk mixture. This step is crucial for gradually lightening the condensed milk base, making it easier to incorporate the rest of the whipped cream without deflating it. Continue folding until just combined.
Incorporate Remaining Whipped Cream: Add the remaining whipped cream to the sweetened condensed milk mixture. Using a spatula, gently fold the whipped cream into the base until no white streaks remain. The goal is to maintain as much air as possible from the whipped cream to keep the ice cream light and fluffy.
Add Bananas and Cookies: Gently fold in the sliced ripe bananas and the crushed vanilla wafer cookies. Distribute them as evenly as possible throughout the ice cream base. Reserve a few cookie crumbs and banana slices for topping later, if desired.
Chill the Mixture: Cover the bowl tightly with plastic wrap, ensuring the plastic wrap touches the surface of the ice cream mixture to prevent ice crystals from forming. Refrigerate for at least 4 hours, or preferably overnight. This chilling process is essential for the ice cream to set properly and for the flavors to meld together.
Churn the Ice Cream: Once thoroughly chilled, pour the ice cream mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes for most home machines. The ice cream will have a soft-serve consistency at this point.
Freeze to Firm: Transfer the churned ice cream to a freezer-safe container. If you reserved any cookie crumbs or banana slices, gently swirl them into the top layer. Cover the container tightly, either with its lid or with plastic wrap pressed directly onto the surface, followed by the lid. Freeze for at least 4-6 hours, or until firm enough to scoop.
Why You’ll Love This Creamy Southern Banana Pudding Ice Cream
You’ll adore this Creamy Southern Banana Pudding Ice Cream because it’s a decadent celebration of a beloved dessert, transformed into a cool, creamy masterpiece. The velvety smooth texture, punctuated by sweet banana bites and crunchy vanilla wafer pieces, evokes pure comfort and nostalgia with every spoonful. It’s a homemade ice cream that tastes just as good, if not better, than anything you’d find at a specialty shop, making it an incredibly cost-effective way to satisfy those sweet cravings.
Unlike the often overwhelming sweetness of some ice cream flavors, this banana pudding version strikes a perfect balance, allowing the natural sweetness of the bananas to shine. The addition of crushed vanilla wafers isn’t just for texture; it brilliantly mimics the beloved cookies found in traditional banana pudding, creating a truly authentic flavor profile. If you’re a fan of classic banana pudding, you’ll find this ice cream to be an irresitible frozen rendition that’s sure to become a family favorite. So, gather your ingredients and dive into this delightful frozen treat – you won’t be disappointed!
Storing and Reheating Tips
To store your delicious Creamy Southern Banana Pudding Ice Cream for future enjoyment, ensure it’s kept in an airtight container. A good quality freezer-safe container with a lid is ideal. For optimal freshness and to prevent freezer burn, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. This helps minimize air exposure.
Properly stored, your homemade banana pudding ice cream can stay fresh and delicious in the freezer for up to two weeks. While reheating isn’t applicable to ice cream, if it becomes too hard to scoop after prolonged freezing, you can let it sit at room temperature for a few minutes to soften slightly. Freezing is essentially the storage method, so once it’s frozen, it’s ready to be enjoyed whenever your sweet tooth calls!
Final Thoughts
This Creamy Southern Banana Pudding Ice Cream is a delightful journey back to classic comfort, offering a perfect blend of creamy, sweet, and subtly crunchy textures. Give this recipe a try at home; it’s a wonderfully rewarding and delicious way to experience the magic of homemade ice cream.
Creamy Southern Banana Pudding Ice Cream
Ingredients
Equipment
Method
- In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and salt. Whisk these ingredients together until they are thoroughly combined and there are no streaks of condensed milk visible. This mixture forms the sweet, creamy foundation for your ice cream.14 ounces sweetened condensed milk, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- In a separate, chilled bowl, pour in the very cold heavy whipping cream. Using an electric mixer (handheld or stand mixer with whisk attachment), beat the cream on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream stands up straight without drooping. Be careful not to overmix, or you’ll end up with butter.2 cups heavy whipping cream
- Gently fold about one-third of the whipped cream into the sweetened condensed milk mixture. This step is crucial for gradually lightening the condensed milk base, making it easier to incorporate the rest of the whipped cream without deflating it. Continue folding until just combined.
- Add the remaining whipped cream to the sweetened condensed milk mixture. Using a spatula, gently fold the whipped cream into the base until no white streaks remain. The goal is to maintain as much air as possible from the whipped cream to keep the ice cream light and fluffy.
- Gently fold in the sliced ripe bananas and the crushed vanilla wafer cookies. Distribute them as evenly as possible throughout the ice cream base. Reserve a few cookie crumbs and banana slices for topping later, if desired.1/2 cup crushed vanilla wafer cookies, 2 ripe bananas
- Cover the bowl tightly with plastic wrap, ensuring the plastic wrap touches the surface of the ice cream mixture to prevent ice crystals from forming. Refrigerate for at least 4 hours, or preferably overnight. This chilling process is essential for the ice cream to set properly and for the flavors to meld together.
- Once thoroughly chilled, pour the ice cream mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes for most home machines. The ice cream will have a soft-serve consistency at this point.
- Transfer the churned ice cream to a freezer-safe container. If you reserved any cookie crumbs or banana slices, gently swirl them into the top layer. Cover the container tightly, either with its lid or with plastic wrap pressed directly onto the surface, followed by the lid. Freeze for at least 4-6 hours, or until firm enough to scoop.