Recipe: Banana Pudding Ice Cream

Banana Pudding Ice Cream

For a new twist on a childhood dessert favorite, try churning up some banana pudding ice cream.  This creamy treat has all the flavor of grandma’s pudding and will cool you off on a hot day.

Banana Pudding Ice Cream

Makes about 1 quart


  • 2 tablespoons unsalted butter
  • ¼ cup packed dark brown sugar
  • 2 ripe bananas, sliced in half crosswise and lengthwise
  • 2 tablespoons dark rum
  • 2 large egg yolks
  • ⅓ cup sugar
  • 1 ½ cups whole milk
  • 2 cups heavy cream
  • 14 2-inch vanilla wafers, coarsely chopped


  1. Melt butter in a skillet over medium-high heat until frothy. Add brown sugar and sauté the sugar until it bubbles, abut 1 ½ minutes. Add bananas, stir and turn in sugar for about 1 ½ minutes until softened
  2. Pour rum over bananas in skillet, and let cook for a couple of minutes to burn off the alcohol (important, or else ice cream won’t freeze). Place contents of the skillet in a blender or processor
  3. Beat the egg yolks with a whisk, then add the sugar and beat until the mixture is a light yellow color, about 1 ½ minutes
  4. Warm the milk over medium heat in a saucepan, stirring occasionally, until a thermometer reads 150° F (6-8 minutes). Pour ½ cup of the hot milk in the blender with the banana mixture, and puree for 1 minute
  5. Add the remaining hot milk slowly to the egg mixture while whisking constantly. Pour this mixture back into the saucepan, and cook over low heat, stirring constantly until the thermometer reads 170° F (8-10 minutes or until the mixture is thick enough to coat the spoon). Turn off the heat
  6. Add the banana mixture to the custard and whisk for 1 ½ minutes. Let the custard cool to room temperature, then whisk in the cream
  7. Refrigerate for 4 hours or until the custard is cold. (You can skip this part with no resulting problems.)
  8. Pour mixture into the ice cream maker and churn. A few minutes before the ice cream is done, add the cookie bits and churn for a few more minutes
  9. Eat right away for instant, soft ice cream gratification. Freeze ice cream in the freezer to harden

Source: macandcheese

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