Banana Pudding Ice Cream – a delicious recipe with brown sugar, white sugar, salt, eggs, heavy whipping cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine half-and-half, brown sugar, white sugar, and salt in a saucepan over medium-low heat; cook and stir until sugars are dissolved, about 5 minutes. Remove saucepan from heat and pour 1/2 the mixture into a large bowl; whisk eggs into mixture until well combined.
2
Transfer egg mixture back into saucepan with remaining half-and-half mixture; stir in cream. Cook and stir mixture over medium-low heat until cream mixture is thickened and coats the back of a spoon, 5 to 10 minutes. Remove saucepan from heat and stir in vanilla extract.
3
Pour cream mixture over a fine mesh sieve into a bowl; cool to room temperature. Stir mashed bananas into cooled cream mixture.
4
Pour banana cream mixture into an ice maker and freeze according to manufacturer's instructions. Fold vanilla wafers into ice cream during the last 5 to 10 minutes of freezing.
699
kcal
Calories
26
g
Fat
74
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups half-and-half, 1/2 cup packed light brown sugar, 1/2 cup white sugar, 1 pinch salt, and more.
Yes, Banana Pudding Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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