Paula Deen It’s Not Your Mama’s Banana Pudding Ice Cream

Paula Deen It’s Not Your Mama’s Banana Pudding Ice Cream takes her famous banana pudding and folds it straight into vanilla ice cream. It feeds 10, comes together in 15 minutes, and needs no ice cream maker. This is the kind of no-fuss frozen dessert that disappears first at a summer cookout.

The banana pudding has to be fully set and cold before you mix it in. Warm pudding melts the ice cream too fast, and you end up with a soupy mess that never refreezes right. Get the pudding ice cold first, then fold it in gently so you keep some texture.

Make the banana pudding a day ahead and refrigerate it overnight. Mix everything just before serving so the ice cream stays firm. If you add bananas, slice them at the last minute so they do not brown.

Paula Deen It’s Not Your Mama’s Banana Pudding Ice Cream

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking timeminutes

Calories

375

kcal

Rich banana pudding loaded with Chessmen cookies gets folded into softened vanilla ice cream for a frozen dessert with layers of creamy and crunchy in every scoop.

Ingredients

• Vanilla ice cream
  

• Not Yo’ Mama’s Banana Pudding
  

• bananas, optional
  

• graham crackers or chessmen cookies, optional
  

• marshmallows, optional
  

• cream cheese, optional

Directions

• Mix: Add vanilla ice cream to It's Not Your Mama's Banana Pudding. Additionally mix in bananas, graham crackers or cookies, marshmallows and cream cheese to your desire.

Tools for this recipe

• Zeroll original ice cream scoop, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use store-bought banana pudding instead of making Paula’s recipe?

You can, but the result will taste different. Paula’s Not Yo’ Mama’s Banana Pudding uses cream cheese, condensed milk, and Chessmen cookies, which makes it thick enough to hold its shape in ice cream. Store-bought pudding is thinner and turns icy once frozen.

How long will this keep in the freezer?

About a week in a sealed container. After that, ice crystals form and the texture goes grainy. For the best scoop, eat it within three to four days.

Do I need to freeze this after mixing, or can I serve it right away?

You can go either way. Right after mixing, it has a soft-serve texture. For firmer scoops, freeze for two to three hours, then let it sit on the counter for five minutes before serving.

Why does the ice cream get soupy when I fold in the pudding?

The pudding was not cold enough. Room temperature pudding melts ice cream on contact. Chill the pudding at least four hours before mixing, and work quickly once you start folding.

Will the bananas turn brown in the ice cream?

They will over time, even when frozen. Slice them right before mixing and toss with a squeeze of lemon juice if color matters. If making this more than a day ahead, leave the bananas out and add them fresh when serving.