Banana Pudding Ice Cream (No Churn Recipe)
No churn banana pudding ice cream is a creamy homemade frozen dessert loaded with banana flavor, vanilla wafers, and an extra swirl of peanut butter. This easy ice cream is perfect for satisfying that gourmet, ice cream shop style craving right at home.
I’m a Southern gal through and through and that means I love banana pudding in any iteration possible.
It never fails to satisfy at any summer occasion.
Turning those same flavors into a creamy banana pudding ice cream somehow makes it even better.
And you don’t even need an ice cream machine to make it happen.
The combination of sweet banana flavor, creamy ice cream, Nilla wafer pieces and rich dollops of peanut butter make this a treat worthy of none other than the King aka Elvis.
After all Elvis’s favorite sandwich was famously a banana peanut butter sandwich and this ice cream hits those notes.
And if it’s good enough for Elvis, it is definitely impressive enough for cookouts and family gatherings while still being incredibly simple to throw together ahead of time!
Ingredients
To make this you’ll need:
- Sweetened condensed milk– Make sure it’s not evaporated milk.
- Banana pudding– A 3.4 ounce package of instant pudding.
- Nilla wafers– Crushed.
- Heavy cream– Make sure it is nice and cold and don’t substitute.
- Peanut butter– Don’t use natural peanut butter.
How to Make
Making no churn banana pudding ice cream is so easy!
Just whisk the condensed milk and pudding mix together in a small mixing bowl until evenly combined.
Set that aside.
Then use a hand mixer to whip the cold whipped cream to a cold metal mixing bowl until stiff peaks form.
Stir the pudding mixture into the cream until evenly combined.
Fold in a 1/2 cup of nilla wafer pieces until evenly incorporated.
Spread the ice cream mixture out in an even layer in a 9×5″ metal loaf pan.
Spoon the peanut butter in dollops on top.
Using a butter knife, gently swirl the dollops into the mixture some to make a ripple.
Sprinkle the remaining nilla wafer pieces evenly out overtop of the ice cream.
Freeze for 8 hours, or up to overnight.
Scoop, serve, and enjoy!
Storing
Store no churn banana pudding ice cream in an airtight freezer safe container in the freezer.
For the best texture, press a layer of plastic wrap or parchment paper directly onto the surface of the ice cream before adding the lid to keep ice crystals from forming.
It’s best enjoyed within a month for the creamiest texture and freshest flavor, though it will stay safe longer if kept frozen.
Tips and Tricks
- Because homemade no churn ice cream freezes firmer than store bought varieties, let it sit at room temperature for 5–10 minutes before scooping.
- Keep in mind they’ll soften more the longer the ice cream sits, which actually gives it even more of that classic banana pudding texture.
- The peanut butter is optional but HIGHLY recommended.
Other Banana Pudding Recipes
No churn banana pudding ice cream is an easy summer dessert for anyone who loves the classic Southern treat.
Make it and enjoy!
Looking for other banana pudding recipes?
Try these:
- Banana Pudding Cookies
- Banana Cream Pie
- Banana Pudding Cheesecake Bars
- Banana Pudding Cupcakes
- Magnolia Bakery’s Famous Banana Pudding
- Banana Pudding Popsicles
- Banana Pudding Fluff Salad
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Banana Pudding Ice Cream (No Churn Recipe)
Ingredients
- 1 14 oz can sweetened condensed milk
- 1 3.4 oz pkg instant banana pudding
- 3/4 cup crushed nilla wafers divided
- 2 cups cold heavy cream
- 1/2 cup peanut butter
Instructions
- Add the condensed milk and pudding mix to a small mixing bowl. Whisk them together until evenly combined.1 14 oz can sweetened condensed milk, 1 3.4 oz pkg instant banana pudding
- Add the cold whipped cream to a cold metal mixing bowl. Using a hand mixer whip until stiff peaks form. Be careful not to overmix.2 cups cold heavy cream
- Add the pudding mixture to the cream and stir together until evenly combined. Fold in a 1/2 cup of nilla wafer pieces until evenly incorporated.3/4 cup crushed nilla wafers
- Transfer the ice cream mixture to a 9x5" metal loaf pan and spread out in an even layer.
- Add the peanut butter in dollops on top. Using a butter knife, gently swirl the dollops into the mixture some.1/2 cup peanut butter
- Sprinkle the remaining nilla wafer pieces evenly out overtop of the ice cream.
- Freeze for 8 hours, or up to overnight.
- Scoop, serve, and enjoy!
Notes
- Because homemade no churn ice cream freezes firmer than store bought varieties, let it sit at room temperature for 5–10 minutes before scooping.
- Keep in mind they’ll soften more the longer the ice cream sits, which actually gives it even more of that classic banana pudding texture.
- The peanut butter is optional but HIGHLY recommended.
Nutrition
