Banana Pudding Ice Cream Bar Recipe
Banana Pudding Ice Cream Bar offer a delightful twist on the classic dessert, combining the creamy richness of banana pudding with the convenience and portability of a frozen treat on a stick. These indulgent bars are perfect for enjoying on hot summer days or as a sweet snack any time of year. With layers of creamy banana pudding ice cream, vanilla wafer cookie crumbs, and a chocolate coating, they’re sure to be a hit with both kids and adults alike. Here’s how you can make your own Banana Pudding Ice Cream Bars at home:
Ingredients
- 3 ripe bananas, mashed
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup crushed vanilla wafer cookies
- 8 ounces semisweet chocolate, chopped
- 2 tablespoons coconut oil
- Popsicle sticks or wooden skewers
Instructions
- Prepare Bananas: Peel the ripe bananas and mash them using a fork or potato masher until smooth. Set aside.
- Heat Cream and Milk: In a saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it just begins to simmer. Remove from heat and set aside.
- Whisk Sugar and Egg Yolks: In a separate mixing bowl, whisk together the granulated sugar and egg yolks until smooth and creamy.
- Temper Egg Mixture: Gradually pour a small amount of the hot cream mixture into the sugar and egg yolk mixture, whisking constantly to temper the eggs. Gradually add the remaining cream mixture while whisking continuously.
- Cook Custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not let it boil.
- Add Mashed Bananas: Remove the custard from heat and stir in the mashed bananas and vanilla extract until well combined.
- Chill Mixture: Transfer the banana custard to a bowl and cover it with plastic wrap, ensuring that the plastic wrap touches the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight until completely chilled.
- Assemble Ice Cream Bars: Once the custard is thoroughly chilled, stir in the crushed vanilla wafer cookies until evenly distributed. Pour the mixture into popsicle molds, filling each mold almost to the top. Insert a popsicle stick or wooden skewer into each mold.
- Freeze: Place the popsicle molds in the freezer and freeze for at least 4 hours, or until the ice cream bars are firm.
- Prepare Chocolate Coating: In a microwave-safe bowl, combine the chopped semisweet chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Coat Ice Cream Bars: Remove the frozen ice cream bars from the molds. Dip each bar into the melted chocolate, allowing any excess to drip off. Place the coated bars on a parchment-lined baking sheet.
- Freeze Again: Return the coated bars to the freezer and freeze for an additional 1-2 hours, or until the chocolate coating is set.
- Serve: Once the chocolate coating is set, your Banana Pudding Ice Cream Bars are ready to enjoy! Serve them as a cool and refreshing treat on a hot day, and watch as they disappear in no time.
Notes
With their creamy banana pudding filling, crunchy vanilla wafer cookie crumbs, and decadent chocolate coating, these homemade Banana Pudding Ice Cream Bars are sure to be a hit with everyone who tries them. Enjoy the convenience and deliciousness of these frozen treats, perfect for any occasion!