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Banana Ice Cream Puffs

Total Time

Prep: 60 min. + chilling Process: 20 min./batch + freezing

Makes

About 2 dozen puffs and 3 quarts ice cream

These tender golden cream puffs are filled with rich banana ice cream and drizzled with hot fudge—making these banana cream puffs pretty enough to draw a ton of compliments! —Pam Olson, Holland, Michigan
Banana Ice Cream Puffs Recipe photo by Taste of Home
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Ingredients

  • 1 cup sugar
  • 1 package (3.4 ounces) cook-and-serve banana cream pudding mix
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 5 cups 2% milk
  • 4 large eggs, room temperature, lightly beaten
  • 4 cups heavy whipping cream
  • 1-3/4 cups mashed ripe banana (about 4 medium)
  • 2 tablespoons vanilla extract
  • CREAM PUFFS:
  • 2 cups water
  • 1 cup butter
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 8 large eggs
  • Hot fudge or chocolate ice cream topping
  • Chopped nuts

Directions

  1. In a large saucepan, combine sugar, pudding mix, flour and salt; gradually stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  2. Stir a small amount of hot filling into eggs. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Press plastic wrap onto the surface of pudding mixture. Refrigerate until chilled, about 4 hours.
  3. Stir cream, bananas and vanilla into cooled custard mixture. Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
  4. Preheat oven to 400°. In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, 2 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  5. Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake until golden brown, 20-25 minutes. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
  6. To serve, spoon banana ice cream into cream puffs; replace tops. Drizzle with hot fudge topping and sprinkle with nuts.

Banana Ice Cream Puffs Tips

How do you store banana cream puffs?

It’s best to enjoy these right away, but you can also store the cream puffs in an airtight container at room temperature and keep the ice cream in the freezer for a day until you're ready to assemble and serve. (Do not freeze assembled cream puff sandwiches.) Here's how best to store your favorite baked goods.

How do you make the cream puffs golden?

To give your banana cream puffs an even more golden color and shiny luster, brush them with an egg wash (1 egg whisked with 1 tablespoon water). To keep them puffy, leave them in the oven until they have a true golden color. If they're not firm on top when taken out of the oven, they'll collapse. You can also help keep their shape by not boiling the water too long when making the dough, as less moisture will lead to less "puff"-producing steam inside.

What are some variations of these banana cream puffs?

You can use any flavor of ice cream you like to create new variations on this banana cream puffs recipe. Try using our best strawberry ice cream and drizzling with melted peanut butter. You could also do a peanut butter and chocolate version with crushed peanut butter cups on top.

Sarah Tramonte, Taste of Home Associate Culinary Producer

Nutrition Facts

1 each: 379 calories, 27g fat (16g saturated fat), 188mg cholesterol, 256mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 7g protein.

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