Jeni’s Banana Cream Pudding Ice Cream 🍌🍨 (Southern Classic Twist)
JojoM adapted from Jeni Britton Bauer
A nostalgic twist on banana cream pudding—Jeni Britton Bauer’s eggless base layered with ripe bananas, silky pudding flavor, and crunchy vanilla wafers.
A Southern Classic in Ice Cream Form 🍌🍨
If you love banana cream pudding, you’ll fall head over heels for this frozen twist. Inspired by Jeni Britton Bauer’s signature eggless base, this recipe transforms the nostalgic Southern dessert into a creamy, scoopable treat layered with ripe bananas, silky pudding flavor, and crunchy vanilla wafers. It’s comfort food in ice cream form—perfect for summer or anytime you’re craving something both familiar and indulgent.
Why This Recipe Works 🌟
Unlike traditional custard-based ice creams, Jeni’s style uses cream cheese, cornstarch, and corn syrup to achieve that velvety, scoopable texture—without eggs. The bananas are mashed with lemon juice (to keep them bright and fresh), then folded into the base for natural sweetness. Finally, vanilla wafers are added at the end, giving each bite that classic banana pudding crunch.
Tips for the Best Banana Cream Pudding Ice Cream 🍦
- Choose ripe bananas 🍌 – the riper they are, the stronger the flavor.
- Add wafers last – folding them in just before freezing ensures they stay crunchy.
- Boost pudding flavor – a splash of vanilla extract makes the banana shine even more.
Serving Ideas ✨
This banana cream pudding ice cream is dreamy on its own, but you can also:
- Top with extra wafers for crunch.
- Drizzle with caramel sauce for a decadent sundae.
- Serve in a waffle cone for a nostalgic twist.
Frequently Asked Questions ❓
Can I use frozen bananas?
Yes! Just thaw them fully before mashing. They’ll give an even stronger banana flavor.
How do I keep wafers crunchy?
Fold them in only after churning and freeze quickly to lock in their texture.
Jeni’s Banana Cream Pudding Ice Cream 🍌🍨 (Southern Classic Twist)
JojoM adapted from Jeni Britton BauerA nostalgic twist on banana cream pudding—Jeni Britton Bauer’s eggless base layered with ripe bananas, silky pudding flavor, and crunchy vanilla wafers.
Chef's Tips
Use ripe bananas for natural sweetness and strong flavor.
Fold wafer pieces in at the very end to keep them crunchy.
For a stronger pudding flavor, add a touch of vanilla extract to the base.
Tools Used
Medium Saucepan
Whisk
Ice Cream Maker
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Ingredients
Banana Cream Mixture
Ice Cream Base
Mix-Ins
Instructions
Prepare the Bananas
- 1
Mash ripe bananas with lemon juice until smooth. Set aside.
Cook the Base
- 1
In a small bowl, whisk 2 tbsp milk with cornstarch to form a slurry.
- 2
In another bowl, whisk softened cream cheese with salt until smooth.
- 3
In a saucepan, combine remaining milk, cream, sugar, and corn syrup. Bring to a rolling boil for 4 minutes.
- 4
Remove from heat, whisk in slurry, return to boil for 1 minute until thickened.
- 5
Slowly whisk hot mixture into cream cheese until smooth.
- 6
Stir in vanilla extract and mashed bananas.
Churn & Assemble
- 1
Chill mixture in an ice bath for 30 minutes.
- 2
Pour into ice cream maker and churn until thick and creamy.
- 3
Fold in vanilla wafer chunks at the end.
- 4
Transfer to a container, press parchment against surface, and freeze at least 4 hours.
Comments & Reviews
Natalie
5/26/2025
Tastes just like banana pudding in ice cream form. The wafer crunch makes it nostalgic!
Greg
7/12/2025
So creamy and flavorful—ripe bananas are key. My kids loved it!
Alicia
9/3/2025
The balance of banana, pudding flavor, and cookies was perfect. A must-try!
Nutrition Facts
Serving Size: 1/2 cup (about 100 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
