Nate and I lived in Jersey City—just across the Hudson from Manhattan—for about two years. It’s an era we look back on fondly. Our weekend adventures always included people watching, keeping up with the rapid stream of sidewalk traffic, visiting a new NYC hot spot, and snagging something sweet. One of our favorite treats? The banana pudding from Magnolia Bakery.
A Little Background
NYT Cooking published Magnolia Bakery’s own recipe for this iconic dessert a few years back, and since I was living in Denver at that point (still do!) I knew I had to try making it at home. The result was spot-on, but I found myself craving something that would keep better in the fridge or freezer. So, naturally, I devised an ice cream version of that recipe.
You’ll notice that Magnolia Bakery’s recipe uses instant pudding mix, which is a kind of a magic ingredient in the world of ice cream. (Don’t believe me? Shilpa Uskokovic waxes poetic about the mix’s versatility in this Bon App article.) This stuff makes the ice cream nice and fluffy, and it does a ton of the flavor work for you.
The rundown’s just ahead—try it once, and I guarantee you’ll always choose it over the traditional recipe.
Banana Pudding Ice Cream
Nutrition per portion
Ingredients
- 2 c (490 g) heavy cream, cold
- 1 14-ounce can sweetened condensed milk
- ½ c (119 g) ice-cold water
- 1 3.4-ounce box instant vanilla pudding mix
- * ¾–1 c (135–185 g) crushed vanilla wafers
- Fresh banana slices, for serving
Method
- In a large bowl, mix the cream and sweetened condensed milk together using a hand mixer. Gradually add the water, followed by the pudding mix.
- Immediately add the mixture to the bowl of an ice cream maker and churn for 15–20 minutes. Fold in the crushed vanilla wafers.
- Serve immediately, or for a firmer texture, freeze for at least four hours before serving.
- Serve with fresh banana slices on top.
