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Check out Yvonne T’s recipe for Ninja Creami Banana Pudding Ice Cream.
My favorite Dessert is The Original Banana Pudding! Why not turn the pudding into ice cream using the Ninja Creami! Yumm!
This recipe was submitted by a member of our Community!
This recipe was submitted by a member of our community, either directly through this website or through one of our Facebook Communities! We have so many great members and recipes in our communities! And now, we are sharing them with all of you!
Since this recipe (ingredients and instructions) was submitted by a member of the community, The Tasty Travelers™ has not tested or verified the recipe. General tips and tricks, extra information, and wording have been modified or added to fit the format of the post.
Tips for making Ninja Creami Banana Pudding Ice Cream
Nilla wafers are vanilla-flavored, round, shortbread-like cookies. They are mild in flavor and go well with other sweeter treats.
Sometimes using heavy cream or full-fat cream can turn into a buttery texture. This can create a greasy feel on your spoon. To correct this issue, add less heavy cream or use half and half or milk instead.
No. Premade pudding cannot be used for this recipe. The recipe takes the flavors of the pudding and incorporates it into the rest of the ingredients. Pre-made pudding would be too much volume for the container and the flavor would not be as intense.
Usually, if your ice cream comes out dry or crumbly it’s due to one of the following reasons:
*Your freezer is too cold. Try to adjust your freezer to be a little warmer or let your ice cream sit on the counter for 5-10 minutes before processing it.
*Your recipe does not have enough fat in it. Try adding in a little bit of a higher fat dairy product to your recipe next time.
*Your recipe may not have enough sugar in it. The less sugar in the recipe, the icier and crumblier the ice cream will be. Regular sugar, honey, or corn syrup can be used to increase the sugar content if desired.
To help resolve this issue, after processing, add 1 tablespoon of dairy and then reprocess.
It depends. If you are keeping the ice cream in the Ninja pint container with the lid sealed tightly and are freezing it in a cold freezer (between 9 degrees F and -7 degrees F), your ice cream will keep for several weeks, even months. However, if you transfer your ice cream to another container or freeze it in a freezer that is not quite as cold (or that is accessed a lot/door opened and closed often), the lifetime of your ice cream will decrease greatly to just a few days and you will likely end up with freezer-burned ice cream.
Looking for more Ninja Creami Recipes? Check out all of our Ninja Creami recipes here!
Ingredient substitutions and tips for making Ninja Creami Banana Pudding Ice Cream:
The full ingredient list is found at the bottom of the post in the recipe card.
Cream Cheese- Make sure the cream cheese is room temperature before using. Otherwise it is more likely to be clumpy. Low fat or regular can be used.
Vanilla Extract- Vanilla extract was used for the recipe, but you can use vanilla paste instead.
Heavy Cream- Sometimes heavy cream can leave a greasy or buttery feel to the back of the spoon. This can happen if the ice cream is overmixed. Essentially, the heavy cream turns to butter. To avoid this from happening, you can use ½ and ½ instead of the heavy cream.
Milk- Whole milk was used but any milk or non-dairy substitute can be used.
Banana Cream Instant Pudding- Make sure that you get the INSTANT pudding and not the cook and serve pudding.
Bananas- Use fresh bananas for this recipe. The bananas add a creaminess and additional sweetness to the recipe.
Nutmeg– Cinnamon, cloves and ginger are good substitutes.
Cinnamon- Nutmeg, cloves and ginger are good substitutes.
Nilla Wafers– You can use any one of your favorite cookies instead of Nilla Wafers.
Directions for making Ninja Creami Banana Pudding Ice Cream:
1. Blend cream cheese, vanilla, heavy cream, milk, 1 banana, and pudding mix together in a blender until well combined.
2. Take the other banana and mash it up and add to the Ninja Creami pint.
3. Pour the liquid mixture into the Ninja Creami pint and add a dash of cinnamon and nutmeg.
4. Put the lid on the pint container and freeze for 24 hours.
5. Once frozen, remove the pint from the freezer and place it into the outer bowl.
6. Choose the “Ice cream” button and process.
7. Once complete, remove the pint and make a 1-inch tunnel down the middle of the ice cream. Add 2 Nilla Wafers.
8. Choose the “Mix-ins” button and process.
9. Serve with 1 Nilla Wafer and 1 Nilla Wafer crumbled on top. Enjoy!
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Recipe
Ninja Creami Banana Pudding Ice Cream
Rate this Recipe
Equipment
- Microwave Safe Bowl
- Spoon
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
Ice Cream Base
- 1 Tablespoon Cream Cheese (Room temperature)
- 1 Teaspoon Vanilla Extract or paste
- ¾ Cup Heavy Cream
- 1 Cup Milk (Whole)
- 2 Tablespoons Banana Cream Instant Pudding (½ 3.4 ounce box)
- 2 Bananas (Fresh)
- ⅛ Teaspoon Nutmeg (Ground)
- ⅛ Teaspoon Cinnamon (Ground)
Mix-Ins
Optional
Instructions
- Blend cream cheese, vanilla, heavy cream, milk, 1 banana, and pudding mix together in a blender until well combined.
- Take the other banana and mash it up and add to the Ninja Creami pint.
- Pour the liquid mixture into the Ninja Creami pint and add a dash of cinnamon and nutmeg.
- Put the lid on the pint container and freeze for 24 hours.
- Once frozen, remove the pint from the freezer and place it into the outer bowl.
- Choose the "Ice cream" button and process.
- Once complete, remove the pint and make a 1-inch tunnel down the middle of the ice cream. Add 2 Nilla Wafers.
- Choose the "Mix-ins" button and process.
- Serve with 1 Nilla Wafer and 1 Nilla Wafer crumbled on top. Enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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Denise says
My family really enjoyed this recipe. Very tasty!!
Lauren Cardona says
Oh good! I’m so glad to hear that! 🙂
Whitney says
Hi there, I had the same problem with this recipe- having way too much liquid left over. Are the measurements incorrect on this one as well?
Lauren Cardona says
Hi Whitney- When you say that you have way too much liquid left, how much is way too much? Since the recipe calls for bananas, it’s possible that your bananas were larger than the ones used in the recipe. Also, the pint container should be filled all the way to the max fill line.
Whitney says
It seemed like a half a cup to a cup leftover. I used a medium size banana and noticed that there was a lot of liquid so I didn’t use a second banana. I assumed the cup measurement was off like the strawberry one.
Vera says
I’m making the Banana cream ice cream, I don’t use any products in boxes..can you recommend a substitute for pudding mix?
Lauren Cardona says
Check out the list of stabilizer substitutes in my FAQ post: https://thetastytravelers.com/ninja-creami-faqs/#stabilizers
Tiffany J says
This recipe came out terribly for me (I made an extra batch due to the excess liquid). This is after having successfully completed three other recipes. I’m not saying I’m an expert but something wasn’t right with this recipe. The texture was dry and crumbly with one spin; and while slightly smoother with a re-spin, the taste was still off (not sweet). Maybe user error but it seems others had issues also.