Banana Pudding Ice Cream



Makes about 1 qt. (serving size: 1/2 cup)
Total time: 9 Hours, 20 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 9 Hours, 20 Minutes

Nutritional Information

Calories 172
Fat 7 g
Satfat 4 g
Monofat 2 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 36 g
Fiber 1 g
Cholesterol 47 mg
Iron 0.0 mg
Sodium 100 mg
Calcium 112 mg


3 medium-size ripe bananas
2 tablespoons light brown sugar
1 tablespoon butter, cut up
1/2 cup granular sweetener for ice cream*
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups 2% reduced-fat milk
1 cup half-and-half
1 egg yolk
1 1/2 teaspoons vanilla bean paste or extract
1/2 cup coarsely crushed vanilla wafers


1. Preheat oven to 400°. Peel bananas, and cut into 1/2-inch slices. Place in a 2-qt. baking dish, and sprinkle with light brown sugar and butter. Bake 20 minutes, stirring halfway through. Let cool 30 minutes. Gently mash into chunks.

2. Whisk together granular sweetener, cornstarch, and salt in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.

3. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.

4. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.

5. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in bananas and crushed vanilla wafers halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.

*Granulated sugar may be substituted.

Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream. Get 20% off any time you order from Coupon code: SouthrnLvg


Total time does not include freezing.

June 2011
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