Banana Pudding Ice Cream


We got an ice cream maker!! Its an attachment for Lucy.

Our first batch - Banana Pudding Ice Cream. We are going through Blue Bell withdrawls.

Actually, let's back up a bit... I'd never even heard of Blue Bell or Banana Pudding Ice Cream until I met Chris. I think it was one of his dating tactics to impress the ladies actually. Bring a girl back to his place with a pint of that stuff and BAM! Hooked for life. On him or the ice cream? Or both? Both.

Banana Pudding is a southern staple. And so it Blue Bell. Naturally when we moved to Denver, it was something we could no longer get, and then we began to crave it. Like we did for Publix, fried chicken, fresh fish, 3pm thunderstorms, and good BBQ. Ahhh...the south. Anyway...

Then it happened! All of a sudden, huge billboards starting showing up "BLUE BELL COMING TO DENVER." I remember talking to Chris on the phone when I passed one on the highway and maybe screaming a little. That was maybe March - and then we moved to California 4 months later. Arg! No more Blue Bell...

Now, on my quest to make most things from scratch, we have an ice cream maker. While thinking of what our first batch would be, all of a sudden Chris blurts out BLUEBELLBANANAPUDDINGICECREAM.


And so I searched and searched among all the blogs to find re-creations. There aren't many out there, but I came across this one! Thank you so much Katy She Cooks for your re-creation. We changed just a few things, and now any where we move, we will have our banana pudding ice cream. Honestly, I think ours tastes better than the original.

Side note - this is a fairly labor intensive process and you do need an ice cream maker for this recipe. I suggests you invest. Worth.Every.Penny.

For the Ice Cream: 

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 6 large egg yolks (save 2 egg whites for the mallow, and the rest for egg white omelets!)
  • 1 1/2 tsp vanilla extract
  • 1 ripe banana
In a small saucepan, combine 1 cup of the heavy cream with the milk, sugar, and salt over medium heat. Warm until the sugar and salt are dissolved. In a large bowl, pour the remaining 1 cup heavy cream, and set a mesh strainer on top of the bowl.

In a medium bowl, whisk together the egg yolks. While whisking the yolks, slowly pour a couple ladles-full of the warm cream/sugar mixture into the yolks. Once tempered, slowly whisk the hot yolk/cream mixture back into the saucepan, and stir.

Continue to heat and stir constantly until the mixture thickens slightly, or reaches 165º on an instant-read thermometer. Remove from heat, pour through strainer into the remaining cup of heavy cream, and stir in the vanilla.

Cool and chill for several hours (or overnight) in the refrigerator.
**The ice cream base must chill for at least a few hours  — We started it the night before and refrigerated it overnight)**

When you are ready to churn, place the banana and about 1 cup of the chilled ice cream base into a blender or food processor. Purée together until smooth. Stir the purée back into the rest of the ice cream base. Pour into your ice cream maker and use according to the directions for your maker.

For the Mallow Creme: 
Makes enough for 2-3 batches of ice cream, but freezes well.
  • 2 large egg whites
  • 1 cups light corn syrup
  • 1/4 tsp salt
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
In large mixer bowl, use a whisk attachment to combine egg whites, corn syrup, and salt. Beat for 10 minutes until thick.
Add powdered sugar at a low speed to thoroughly incorporate. Add vanilla extract and beat until well blended.
Store the leftovers in the freezer for about a month

We used a layering method of about 1/2 cup churned ice cream, 1/4 cup mallow and a few handfulls vanilla wafer cookies broken up. Layer it about three times, depending on your storage vessel, cover and freeze! We let it freeze overnight before enjoying. 

Waiting was difficult. True story. 

Also - this is not a low fat - low cal snack. Indulge, it's good for the soul. 

What's your favorite ice cream? Do you find comfort in a brand or flavor? Is there one comfort dessert that takes you back to a place and time?



Just saw this!! Not having an ice cream maker is no longer an excuse :) Enjoy!


  1. Blue Bell?! I don't know about this Blue Bell... must've come after I left Denvey? You wouldn't hold out on me like that, would you?! BTW, your ice cream looks divine! If it ever warms up here, I'm totally putting this on my list!

  2. M- I would NEVER hold out on you regarding a sweet treat. You know that! :) It did come after you left or else you would have heard me giggle with glee when I found out it came! PS - it taste divine. Seriously, the other night I said I had to stop eating a bowl every night or else I was going to gain 15lbs.


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