The First Bite That Started It All
I still remember my first spoonful of banana pudding ice cream. Creamy, sweet, with a crunch of vanilla wafers—it tasted like summer. Ever wondered how you could turn banana pudding into something even more unforgettable? This recipe does just that. It’s like dessert magic in your mouth. Trust me, one bite and you’ll be hooked.My Messy (But Delicious) First Try
My first attempt was a comedy of errors. I forgot to mash the bananas fully, leaving tiny lumps. The whipped cream deflated before I could layer it. But here’s the thing: imperfect food still tastes amazing. Cooking isn’t about perfection—it’s about joy. Share your own kitchen fails below!Why This Recipe Works
– The ripe bananas add natural sweetness and a smooth texture. – The vanilla wafers give a fun crunch against the creamy base. Which flavor combo surprises you most? Is it the bananas or the cookie bits? Try it and see!A Slice of Dessert History
Banana pudding became a Southern staple in the early 1900s. It was a cheap, crowd-pleasing treat. *Did you know vanilla wafers were originally called “boudoir biscuits”?* This ice cream version is a cool twist on tradition. What’s your favorite old-school dessert? Tell me in the comments!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Milk | 1 cup | |
| Bananas | 2 medium (1 cup mashed) | very ripe, lightly mashed |
| Light brown sugar | ⅓ cup | packed |
| White sugar | ⅓ cup | |
| Kosher salt | ¼ teaspoon | |
| Vanilla extract | 1 teaspoon | |
| Heavy cream | 1 cup | |
| Vanilla wafers | 16 (1 cup chopped) | roughly chopped or broken |
| Stabilized Whipped Cream | As needed |
How to Make Banana Pudding Cookie Cream Ice Cream
Step 1 Grab your blender and toss in milk, bananas, sugars, salt, and vanilla. Blend until smooth and creamy. Add heavy cream and pulse just enough to mix. (Hard-learned tip: Over-blending the cream can make it too thick.)
Step 2 Pour the mix into your ice cream maker and let it churn. While it works, prep the whipped cream and crush the wafers. Layer the ice cream with whipped cream and wafers in a container. Repeat twice for even layers.
Step 3 Freeze the ice cream until it’s firm and ready to serve. Scoop into bowls and enjoy the creamy, crunchy goodness. *Fun fact: Ripe bananas add natural sweetness and flavor.* What’s your favorite ice cream topping? Share below!
Cook Time: 20 minutes Total Time: 20 minutes Yield: 8 servings Category: Dessert, Ice Cream
3 Fun Twists to Try
Chocolate Lover’s Dream Swap vanilla wafers for crushed chocolate cookies. Add a drizzle of chocolate sauce between layers.
Peanut Butter Crunch Mix in ½ cup peanut butter with the bananas. Top with chopped peanuts for extra crunch.
Berry Blast Fold in ½ cup mashed strawberries for a fruity twist. Skip the wafers and use graham crackers instead. Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Serve scoops in waffle cones for extra crunch. Top with extra whipped cream and a cherry. Pair with cold milk or a creamy coffee for a cozy treat. For adults, try a splash of bourbon over the top. Which would you choose tonight? Let us know!
Storing and Serving Tips
Keep this ice cream in a sealed container in the freezer. It stays fresh for up to two weeks. If it gets too hard, let it sit out for 5–10 minutes before scooping. *Fun fact:* The vanilla wafers stay crunchy longer if layered in the middle. Want to batch-cook? Double the recipe—it’s perfect for summer parties. Why this matters: Proper storage keeps the texture creamy. Batch-cooking saves time for last-minute treats. Ever tried adding chocolate chips? Share your twist below!Common Issues and Fixes
Why this matters: Small tweaks make big differences. Swapping ingredients lets everyone enjoy it. Which variation will you try first? Drop a comment!Quick Questions Answered
Q: Can I make this gluten-free?
A: Yes! Use gluten-free vanilla wafers or skip them. The base is naturally gluten-free.
Q: How far ahead can I prepare this?
A: Make it up to 2 days before serving. Just freeze it right after layering.
Q: Can I swap the heavy cream?
A: Coconut cream works for a dairy-free version. The texture stays rich.
Q: What if I don’t have an ice cream maker?
A: Freeze the mix in a shallow pan. Stir every 30 minutes until firm.
Q: Can I halve the recipe?
A: Absolutely. Use a smaller container and adjust layering.
Final Thoughts
This ice cream is a crowd-pleaser—creamy, crunchy, and just sweet enough. My grandkids beg for it every summer.Tag @SpoonSway on Pinterest if you make it! Happy cooking! —Sarah Cooper.
Banana Pudding Cookie Cream Ice Cream
Description
Experience the delightful contrast of textures and flavors with this Banana Pudding Cookie Cream Ice Cream, featuring creamy banana ice cream, vanilla wafers, and whipped cream.
Ingredients
Instructions
- Combine the milk, bananas, brown sugar, white sugar, salt, and vanilla in the blender. Puree until smooth. Add the heavy cream and pulse a few times to combine.
- Pour the mixture into your ice cream maker and process according to the manufacturer’s instructions. While the ice cream is churning, make the stabilized whipped cream. Break or roughly chop the vanilla wafers.
- When the ice cream finishes churning, scoop about a third of it into a freezer safe container. Top with dollops of whipped cream and swirl lightly with a knife or the end of a spoon. Sprinkle with vanilla wafer pieces. Repeat the layers twice more. Freeze until ready to serve.
Notes
- For best results, freeze the ice cream for at least 4 hours before serving.
Banana, Pudding, Ice Cream, Cookie, Dessert