Banana Pudding Ice Cream

Why choose between banana pudding and ice cream when you can have both, thanks to this Banana Pudding Ice Cream Recipe?! This healthier ice cream is my new obsession and tastes just like the classic Southern dessert, but has 20 grams of protein. It's thick, creamy, and made with cottage cheese instead of heavy cream! With vanilla wafer pieces sprinkled throughout, every bite is pure nostalgia with better-for-you ingredients and a delicious twist!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Freeze Time 6

Total Time 6 10

Servings Servings

Calories 381kcal

Author Christine McMichael

Equipment

Ingredients

2 cups cottage cheese
1/4 cup maple syrup
2 teaspoons vanilla extract
2 large ripe bananas plus more for topping
1 scoop vanilla protein powder about 1/4 cup
1 cup vanilla wafers or graham crackers divided, plus more for topping

Instructions

Add the cottage cheese, maple syrup, vanilla, bananas, protein powder, and 1/2 of the wafers to a pint container.
Use an immersion blender to blend it all together (or pour it into a regular blender and blend until smooth, then pour it back into the pint container).
Freeze for 6-8 hours.
When ready to enjoy, set it in the Ninja Creami on the “Full” and “Ice Cream” settings.
Add in the remaining wafers, then use the “Mix-In” setting.
Top with more bananas, wafers, and whipped cream if you want! It’s SO good.

Video

Nutrition