Jeni’s Banana Cream Pudding Ice Cream 🍌🍨 (Southern Classic Twist)

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.