There’s something magical about combining the beloved flavours of banana pudding with the creamy delight of ice cream. This Banana Pudding Ice Cream brings together the sweet essence of overripe bananas, the crunch of Nilla wafers, and a rich, velvety base to create a treat that’s perfect for any occasion. And guess what? This recipe was featured on Barbecue Showdown Season 3, Episode 6, where the judges couldn’t stop raving about it. Trust me, you have to give this a try!
A Sweet Slice of History
Did you know that banana pudding has roots dating back to the late 19th century in the United States? Originally inspired by English trifles, this dessert became a Southern staple thanks to the introduction of bananas and the beloved Nilla wafers. By the 1920s, bananas were more readily available, and by the mid-20th century, banana pudding had cemented its place in American culinary history. This ice cream version pays homage to that classic dessert, bringing together its timeless flavours in a new, refreshing way.
Serving Suggestions For Banana Pudding Ice Cream
When it comes to serving this scrumptious Banana Pudding Ice Cream, the possibilities are endless:
- Classic Scoop: Enjoy it in a bowl or cone for a straightforward delight.
- Caramel Drizzle: Elevate your scoop with a generous drizzle of warm caramel sauce.
- Banana Split: Create a nostalgic banana split with fresh banana slices, whipped cream, and a cherry on top.
- Ice Cream Sandwiches: Use cookies or Nilla wafers to make fun and delicious ice cream sandwiches.
- Dessert Topping: Add a scoop on top of a warm brownie or slice of pie for an indulgent treat.
Storing Instructions For Banana Pudding Ice Cream
Keep your Banana Pudding Ice Cream fresh and ready for those sweet cravings:
- Freezing: Store the ice cream in an airtight container in the freezer. It will keep well for up to two weeks.
- Tip: Place a piece of plastic wrap directly on the surface of the ice cream before sealing the container to prevent ice crystals from forming and maintain its creamy texture.
How To Make Banana Pudding Ice Cream From Barbecue Showdown Season 3
Banana Pudding Ice Cream Recipe – Barbecue Showdown
Ingredients
- 2 overripe bananas mashed with a fork
- 1 cup Nilla wafers cut into quarters (or crumbled finer)
- 1½ cups half and half
- ½ cup packed brown sugar
- ½ cup white sugar
- ⅛ teaspoon salt
- 2 eggs beaten
- 1 cup heavy whipping cream
- 1½ teaspoon vanilla extract
Instructions
- In a saucepan, combine the half and half, brown sugar, white sugar, and salt. Stir over medium-low heat until the sugar dissolves.
- Remove the saucepan from heat. Place the beaten eggs in a bowl. Gradually whisk in about half of the sugar mixture to the eggs, going slowly to prevent the eggs from cooking.
- Pour the egg mixture into the saucepan with the remaining half and half. Stir in the cream.
- Cook the mixture over medium heat for 5-10 minutes, stirring frequently, until it thickens.
- Remove the saucepan from heat and stir in the vanilla extract. Pour the mixture through a fine-meshed sieve into a bowl and let cool to room temperature.
- After the mixture has cooled, stir in the mashed bananas and pour into an ice cream maker. Freeze according to the manufacturer’s instructions. About 5 minutes before the end of the freeze time, add the Nilla wafers.
- If the ice cream is too soft, transfer it to a container and set in the freezer for another 1-2 hours
Notes
- Use very ripe, spotty bananas for the best flavor. The riper the bananas, the sweeter they will be.
- Be careful when tempering the eggs with the hot half and half mixture. Add the half and half slowly while whisking constantly to prevent the eggs from scrambling.
- If you don’t have an ice cream maker, you can still make this recipe. Pour the custard base into a shallow baking dish and place in the freezer. Stir and scrape the sides every 30 minutes until frozen. Once frozen, transfer to a food processor and blend until smooth. Return to the freezer until firm.
- For a thicker, creamier ice cream, use 2 cups of heavy cream instead of 1 cup heavy cream and 1 cup half and half.
- Chopped pecans or walnuts would also be a delicious addition to this ice cream.
- Store the ice cream in an airtight container in the freezer for up to 2 months.
Ice cream Maker: Ice Cream Making Magic
Ever wondered how homemade ice cream achieves that perfect creamy texture? It’s all thanks to the ice cream maker! These handy gadgets churn the mixture while freezing it, preventing large ice crystals from forming and ensuring a smooth, rich consistency. One popular model you can find on Amazon is the Cuisinart ICE-30BC. I personally love this machine because it’s so user-friendly and reliable. Just pour in your mixture, let it churn, and in about 20 minutes, you’ve got delicious homemade ice cream. It’s a game-changer for anyone who loves creating their own frozen treats at home.
Conclusion
I hope you’re as excited to make this Banana Pudding Ice Cream as I was when I first saw it on Barbecue Showdown. It’s a wonderful way to use overripe bananas and create something truly special. Don’t forget to leave a comment below and share your experience. And, if you haven’t already, subscribe to our newsletter for more delightful recipes and culinary stories. Happy scooping!
Ream more about A Peek Behind the Grill: Unveiling the American Barbecue Showdown Season 3
FAQ: Banana Pudding Ice Cream
Can I use different cookies instead of Nilla wafers? Absolutely! Feel free to experiment with other types of cookies like shortbread or vanilla biscuits for a unique twist.
Do I need an ice cream maker to make this recipe? Not necessarily. You can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.
How ripe should the bananas be? The riper, the better! Look for bananas with plenty of brown spots for the sweetest flavour and easiest mashing.
Can I add other mix-ins to this ice cream? Definitely! Chocolate chips, caramel swirls, or chopped nuts can be added during the last few minutes of churning for extra texture and flavour.
