Banana Pudding in Ice Cream Form

Back with my love of bananas and all things Smitten Kitchen… These ice cream sandwiches are to die for!!!  Banana pudding with nilla wafers has always been one of those guilty pleasure treats for me, similar to a cereal bowl of oreo drenched in milk and eaten with a spoon (no judgement).  The problem with each of those desserts is that they are made with off the shelf supermarket goodies and I prefer my treats to require more effort than simply grabbing them off the shelf.  These sandwiches definitely fit the bill in terms of effort, but it is so worth it!



Homemade Nilla Wafers:

Just barely adapted from Smitten Kitchen

1 cup Butter (softened)

2 cups Sugar

Cream together the butter and sugar.

2 eggs

Mixed into butter and sugar.

3 TBLS Vanilla Extract

Mix into sugar mixture

1 1/2 tsp Baking Powder

3/4 tsp. Sea Salt

2 2/3 cups Flour

Mix the dry ingredients into the wet until just combined.

Dough will be slightly wetter than the typical cookie dough.

Portion out the dough into about a 2 TBLS scoops and place them 2-3 inches apart on the baking sheet. I like to ignore warnings about how far to place cookies on a cookie sheet, these cookies spread, give them room to do so.

Bake at 350* for 13 minutes, until the edges start to brown.

Banana Vanilla Pudding:

Cobbled together from a myriad of recipes, basically Smitten Kitchen Pudding and David Lebovitz ice cream base.

4 frozen over ripe bananas blended in the food processor until finely mashed. Set aside.

1 cup Whole Milk

2 cups Heavy Cream

Heat the dairy over medium heat for until warmed throughout.

6 egg yolks

3/4 cup sugar

1/4 tsp salt

Whisk together the yolks, sugar and salt until they are pale yellow.

Slowly pour some of the hot milk into the eggs and whisk, slowly warming the yolk mixture.

Pour the yolks into the warm milk and heat over medium.  Whisking slowly for about 10 minutes, until the ice cream base reaches the napping stage. Take off the heat.

1 TBLS vanilla extract

2 TBLS butter

Whisk into the ice cream base.


Place the banana puree into a bowl with a fine strainer over the top.  Pour the ice cream base through the strainer and then stir to combine with the banana puree. Rest the icre cream base in an ice bath until chilled and then freeze according to ice cream makers directions.  Once done in the ice cream maker scoop ice cream in between two cookies and place in the freezer to finish solidifying and freezing.  Alternately, you can freeze the ice cream in a parchment wrapped cylinder and cut about 1 inch chunks and place between the cookies.  Wrap the cookie sandwiches in parchment and once they are frozen solid move the parchment wrapped ice cream into a plastic container.

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