Banana Pudding Ice Cream Recipes

BANANA PUDDING ICE CREAM

Steps:

• In a saucepan over medium-low heat, combine the half and half, brown sugar, white sugar, and salt. Stir until sugar dissolves, about 5 minutes.
• Take saucepan off heat. Place eggs in a medium bowl. While whisking, gradually (to not curdle the eggs) add about half the sugar mixture to the eggs.
• Pour egg mixture into saucepan with the half and half that remained in the saucepan.
• Stir in cream.
• Cook over medium heat, stirring frequently, until mixture thickens and coats the back of a spoon. About 5 to 10 minutes.
• Take saucepan off heat and stir in vanilla extract. Pour mixture through a fine-meshed sieve into a bowl and let cool to room temperature.
• Once cooled, stir in mashed banana and pour into an ice cream maker. Use manufacturer's directions to freeze. Add Nilla wafers about 5 minutes before end of freezing time.
• If ice cream is too soft for your liking at this point, place in freezer for about 1 hour.

BANANA PUDDING ICE CREAM

Steps:

• 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.
• 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.
• Pour cream mixture over a fine mesh sieve into a bowl; cool to room temperature. Stir mashed bananas into cooled cream mixture.
• 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.

BANANA PUDDING ICE CREAM

Steps:

• In a bowl, mix Cool-Whip, condensed milk, pudding, and about 1/4 gallon milk. Add chopped bananas and crushed Nilla Wafers.
• Pour mixture into ice cream machine. Add milk to the fill line in the ice cream maker.
• Stir mixture and begin freezing process as directed by manufacturer's procedure.
• Note: Can substitute different flavors of pudding mix, cookies, and/or fruit for different flavors. Vanilla pudding and crushed Oreos (do not remove cookie filling before crushing) with no fruit makes a great Cookies N Cream-like ice cream.

BANANA PUDDING ICE CREAM SUNDAES

Steps:

• Place frozen banana chunks in a high-powered blender or food processor and begin to process on low. (It will look grainy.) Turn off machine and use a rubber spatula to scrape down the sides. Continue processing until bananas get creamy and increase in volume, scraping down the sides as necessary. Remove to a bowl. Slowly fold in 1 cup whipped topping and 1/2 cup vanilla wafers. Transfer to 4 dishes and top each with additional whipped topping, vanilla wafers and sliced banana.

BANANA PUDDING ICE CREAM

Steps:

• Combine the cream and half and half in a medium saucepan, and cook over medium heat until warm (do not boil). Meanwhile, beat the egg yolks with the sugar and vanilla.
• Once the cream mixture is warm, pour 1/2 cup of it into the egg mixture. Stir egg and cream mixture back into the cream and half and half in the pan. Stir in banana slices and heat on medium low for five minutes, or until it becomes slightly thick (once again, do not boil!). Stir in the nutmeg and remove from heat. Allow to rest for 45 minutes. During this time, the bananas will be releasing all their incredible flavor into the cream.
• Remove the banana slices (a colander works well for this), and chill cream overnight, or for at least four hours.
• Freeze according to your ice cream maker's instructions. Stir in the Nilla Wafers, and garnish with sliced banana, if desired.

BANANA ICE CREAM PUFFS

Steps:

• In a large saucepan, combine the sugar, pudding mix, flour and salt; gradually stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot filling into eggs. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Press plastic wrap onto the surface of pudding mixture. Refrigerate until chilled, about 4 hours., Stir in the cream, bananas and vanilla. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow ice cream to ripen in the refrigerator freezer for 2-4 hours., In a large saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once and stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, two at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs., To serve, spoon banana ice cream into cream puffs; replace tops. Drizzle with hot fudge topping and sprinkle with nuts.