Caramelized Banana Pudding Ice Cream with Homemade Sourdough Nilla Wafers
This Caramelized Banana Pudding Ice Cream is a no-churn dream—thick, smooth, and incredibly creamy. The ice cream base is infused with a warming caramelized banana purée, then swirled with ribbons of rich, golden caramelized bananas and studded with crumbles of homemade sourdough Nilla Wafers. Served with a cloud of fresh whipped cream and a drizzle of maple cinnamon brown butter sauce (optional but highly recommended), it’s an indulgent twist on a Southern classic.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
For the Homemade Sourdough Nilla Wafers (Substitution: Store-Bought Nilla Wafers):
All-purpose flour
Baking powder
Salt
Salted butter
Powdered sugar
Granulated sugar
Sourdough discard (substitution: Greek yogurt)
Egg
Vanilla extract
For the Caramelized Banana Pudding Ice Cream:
Bananas
Salted butter
Brown sugar
Cinnamon
Sweetened condensed milk
Caramelized banana puree (see instructions below)
Vanilla bean paste or extract
Salt
Heavy cream
For the Toppings (Optional):
Heavy cream
Maple syrup
Vanilla bean paste or extract
Salt
Salted butter
Cinnamon
Why You’ll Love Caramelized Banana Pudding Ice Cream:
No-Churn and Easy to Make: Skip the ice cream maker—this recipe delivers ultra-creamy results with minimal effort.
Rich and Creamy Texture: Every spoonful is thick, smooth, and decadent, thanks to the luscious caramelized banana purée in the base.
Beautiful Caramelized Banana Swirls: Golden ribbons of caramelized bananas add pockets of deep, buttery sweetness throughout the ice cream.
Homemade Sourdough Nilla Wafers: A fun, flavorful twist on the classic cookie that brings a hint of tang and crunch.
A Southern Classic Reimagined: Inspired by banana pudding, this ice cream transforms a nostalgic dessert into a cool, refreshing treat.
Perfect Pairings: Top with homemade whipped cream and drizzle with maple cinnamon brown butter sauce for the ultimate finishing touch.
Make-Ahead Friendly: Ideal for preparing in advance so it’s ready to scoop for any summer gathering or cozy night in.
Tips for Making Caramelized Banana Pudding Ice Cream:
Caramelize the Bananas Slowly: Cook over medium heat until golden and fragrant to bring out their natural sweetness without burning.
Cool the Banana Purée Completely: Let the purée cool before folding it into the cream base to keep the ice cream light and fluffy.
Use Ripe Bananas for the Purée: Slightly overripe bananas have the best natural sweetness and caramelize beautifully.
Whip the Cream to Soft Peaks: This creates the airy texture needed for a no-churn ice cream that stays smooth and creamy.
Fold Gently to Keep Volume: When mixing in the caramelized banana purée and sourdough Nilla Wafers, fold with care to avoid deflating the whipped cream.
Freeze for at Least 6 Hours: Allow plenty of time for the ice cream to firm up for perfect scoops.
Add Toppings Just Before Serving: Whipped cream and maple cinnamon brown butter sauce are best added right before enjoying for the freshest taste.
Tips for Making Homemade Sourdough Nilla Wafers:
Use Sourdough Discard at Room Temperature: Cold discard can make the dough harder to mix evenly and affect the texture of the cookies.
Bake Until Golden on the Edges: Watch closely and remove them as soon as the edges turn golden brown to keep the centers soft and tender.
Let the Cookies Cool Completely: This ensures they crisp up fully and hold their texture when mixed into the ice cream.
Make Extra for Garnishing: Set aside a handful of whole wafers for decorating the finished ice cream bowls.
How to Store Caramelized Banana Pudding Ice Cream:
Freeze in an Airtight Container: Store the ice cream in a freezer-safe container with a tight-fitting lid to prevent ice crystals and freezer burn. Press a layer of parchment paper or plastic wrap directly on the surface before sealing to maintain its creamy texture.
Best Within 2 Weeks: For the freshest flavor and texture, enjoy the ice cream within 2 weeks. Over time, the sourdough Nilla Wafer pieces may soften slightly.
Avoid Repeated Thawing: To keep the ice cream smooth, scoop out what you need and return the rest to the freezer immediately.
Store Toppings Separately: Homemade whipped cream and maple cinnamon brown butter sauce should be stored in the refrigerator in separate airtight containers. Whipped cream is best used within 2 days, while the brown butter sauce will keep for up to 1 week.
Reheat the Sauce Gently: Warm the brown butter sauce in a small saucepan over low heat or in the microwave for 10–15 seconds before serving.
FAQs:
Q: Can I make this ice cream ahead of time?
A: Yes! Since it’s no-churn, you can prepare it up to 2 weeks in advance. Store it in an airtight, freezer-safe container to keep it creamy and fresh.
Q: How long will homemade sourdough Nilla Wafers stay fresh?
A: The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month.
Q: Can I use store-bought Nilla Wafers instead of homemade?
A: Absolutely. While homemade sourdough Nilla Wafers add a unique flavor, store-bought wafers are a convenient option.
Q: What’s the best way to serve this ice cream?
A: Scoop into bowls and top with homemade whipped cream and a drizzle of maple cinnamon brown butter sauce for the ultimate indulgence.
Q: Will the sourdough Nilla Wafers stay crunchy in the ice cream?
A: They stay slightly crisp at first but soften over time, creating a texture similar to classic banana pudding.
Q: Can I add other mix-ins to the ice cream?
A: Yes! Toasted pecans, chocolate chips, or even a swirl of dulce de leche are delicious additions.
Q: How do I keep the ice cream from getting icy?
A: Be sure to press parchment paper or plastic wrap directly onto the surface of the ice cream before freezing to help prevent ice crystals.
Q: Can I make this recipe dairy-free?
A: Yes, you can substitute full-fat coconut cream for the heavy cream and use a dairy-free sweetened condensed milk for a vegan-friendly version.
Check out my other ice cream recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this caramelized banana pudding ice cream. Happy baking!
