If you’re as obsessed with Trader Joe’s Banana Pudding Flavored Ice Cream as we are, this copycat recipe is for you! Imagine all the rich, nostalgic flavors of classic Southern banana pudding transformed into a silky, creamy frozen dessert—right from your own kitchen. This copycat gives you blockbuster banana creaminess, rivers of luscious salted caramel, and heaps of crunchy vanilla wafers in every single scoop.
No more waiting for Trader Joe’s seasonal release or hunting for your favorite pint! With just a handful of pantry ingredients, you’ll be spinning up this mouthwatering treat faster than you can say “seconds, please.” We’ll even show you how to tweak and riff on the original to make it your own. Ready to skip the grocery line and churn up something special? Be sure to check out other treats and mouthwatering baked-dishes for more dessert inspiration!
Table of Contents
How to make Banana Pudding Flavored Ice Cream
This recipe replicates the signature Trader Joe’s experience: ultra-creamy banana ice cream, swirled with luxurious salted caramel, and studded with vanilla wafer pieces. It’s simple to prep, easy to churn, and delivers a satisfying blend of flavors and textures in every dreamy scoop!
Nutrition facts
| Calories | 340 kcal per serving |
| Fat | 17g |
| Carbohydrates | 43g |
| Protein | 5g |
| Sodium | 120mg |
| Sugar | 34g |
*Nutrition values are approximate per 1 cup serving.
Ingredients
- 2 ripe bananas — 🛒 Buy on Amazon
- 1 1/2 cups heavy cream — 🛒 Buy on Amazon
- 1 cup whole milk — 🛒 Buy on Amazon
- 1/2 cup sweetened condensed milk — 🛒 Buy on Amazon
- 3/4 cup cane sugar — 🛒 Buy on Amazon
- 1 teaspoon vanilla extract — 🛒 Buy on Amazon
- Pinch of sea salt — 🛒 Buy on Amazon
- 1 cup vanilla wafer cookies, roughly chopped — 🛒 Buy on Amazon
- 1/2 cup salted caramel sauce (store-bought or homemade) — 🛒 Buy on Amazon
- 1 teaspoon lemon juice (to keep banana color, optional) — 🛒 Buy on Amazon
Tools you’ll need
- Ice cream maker (preferred for true creaminess), or freezer-safe loaf pan (no-churn method)
- Mixing bowls and whisk
- Spatula
- Measuring cups and spoons
- Blender or food processor (for banana puree)
- Small saucepan (for caramel sauce, if homemade)
Instructions
- Make Banana Puree: Peel and slice ripe bananas. Blend with a splash of lemon juice until completely smooth.
- Create Ice Cream Base: In a large bowl, whisk together heavy cream, whole milk, sweetened condensed milk, cane sugar, and banana puree. Stir in vanilla extract and a pinch of salt.
- Chill Mixture: Cover and refrigerate base for at least 2 hours until thoroughly chilled.
- Churn Ice Cream: Pour the chilled base into your ice cream maker and churn according to manufacturer instructions, usually 20-25 minutes.
- Add Wafers & Caramel: In the final 2-3 minutes of churning, fold in chopped vanilla wafer cookies. Drizzle in salted caramel sauce and gently swirl for ribbons.
- Freeze Until Firm: Transfer soft ice cream into a freezer container. Press plastic wrap directly onto surface and freeze at least 4 hours (or overnight) until scoopable.
- Serve: Scoop generous portions and enjoy! For best texture, let sit at room temp 5 minutes before serving.
What to serve with
Drinks:
- Pair with sweet iced tea or a frothy vanilla latte for café vibes.
- On summer nights, try affogato-style with a shot of espresso poured over your ice cream.
- For the adults, serve alongside a creamy banana liqueur cocktail!
Sides:
- Serve in a bowl topped with extra vanilla wafers, fresh banana slices, or a swirl of extra caramel.
- Create indulgent ice cream sandwiches using soft cookies or graham crackers.
- For a Southern feast, enjoy after hearty baked-dishes or beside a buttery slice of cake from our cake category.
Variations
- Use chocolate wafer cookies for a choco-banana twist.
- Blend in a swirl of homemade cream cheese frosting for a cheesecake flair.
- Add roasted chopped pecans for crunch and Southern flavor.
- Sprinkle cinnamon or nutmeg into the base for a cozy, spiced version.
- Replace caramel with fudge for a decadent sundae feel.
Ingredient Substitutes
- Original Ingredient: Heavy Cream
- Substitute: Coconut cream (for dairy-free)
- Substitute: Half & half (for lighter ice cream, will be less rich)
- Original Ingredient: Sweetened Condensed Milk
- Substitute: Coconut condensed milk (for vegan version)
- Substitute: 1/2 cup sugar + 1/2 cup whole milk (texture will be lighter)
- Original Ingredient: Whole Milk
- Substitute: Almond or oat milk (lower fat, will be icier)
- Original Ingredient: Vanilla Wafer Cookies
- Substitute: Shortbread cookies, graham crackers, or gluten-free wafers
- Original Ingredient: Salted Caramel Sauce
- Substitute: Butterscotch sauce, maple syrup, or fudge sauce for a flavor twist
- Original Ingredient: Banana Puree
- Substitute: Banana extract (1-2 tsp, but adjust to taste; best to keep banana for texture!)
Ingredients
2 ripe bananas
1 1/2 cups heavy cream
1 cup whole milk
1/2 cup sweetened condensed milk
3/4 cup cane sugar
1 teaspoon vanilla extract
Pinch of sea salt
1 cup vanilla wafer cookies, roughly chopped
1/2 cup salted caramel sauce (store-bought or homemade)
1 teaspoon lemon juice (to keep banana color, optional)
Instructions
Peel and blend bananas with lemon juice until very smooth.
In a large bowl, whisk together heavy cream, milk, sweetened condensed milk, sugar, banana puree, vanilla, and salt.
Cover and chill the mixture for 2 hours.
Pour chilled mixture into ice cream maker and churn for 20–25 minutes, until thick and creamy.
Add in chopped vanilla wafers and drizzle in caramel. Swirl gently.
Transfer to a container, press plastic to surface, and freeze at least 4 hours.
Allow to sit at room temperature 5 minutes before scooping and serving.
