Cook Out-Style Banana Pudding Milkshake Recipe

Why You’ll Love This Recipe

• Thick and spoonable, with that classic Southern banana pudding flavor in milkshake form.
• Clever use of instant pudding mix for ultra-creamy body without melting the shake.
• Crushed vanilla wafers are pulsed in at the end for those signature cookie streaks.
• Fast, foolproof, and totally drive-thru nostalgic—made at home.

Grocery List

• Produce: 2 large ripe bananas
• Dairy: Vanilla ice cream, whole milk, heavy cream, whipped cream (optional)
• Pantry: Instant vanilla pudding mix, vanilla wafers, pure vanilla extract, fine salt

Full Ingredients

Shake Base

• 5 cups (about 660 g) super-premium vanilla ice cream, very cold
• 2 large ripe bananas, sliced into coins and frozen 30 minutes (about 240 g peeled)
• 1/3 cup (80 ml) whole milk, chilled
• 1/4 cup (60 ml) heavy cream, chilled
• 1/4 cup (28 g) instant vanilla pudding mix (dry)
• 1 teaspoon pure vanilla extract
• Pinch fine salt

Mix-Ins & Toppings

• 1 cup (about 90 g) crushed vanilla wafers, plus 4–6 whole wafers for garnish
• 1 cup lightly sweetened whipped cream (optional)
• Fresh banana slices for garnish (optional)

Step-by-Step Instructions

Step 1: Chill the gear and prep the bananas

Place two tall glasses and your blender jar in the freezer for 10 minutes. Slice the bananas into 1/2-inch coins and freeze them on a plate for 30 minutes. Colder ingredients equal a thicker, more drive-thru-style shake.

Step 2: Crush the vanilla wafers

Place the wafers in a zip-top bag and crush with a rolling pin to a mix of coarse crumbs and small chunks. You want texture, not dust. Measure 1 cup for the shake and reserve a little extra for garnish.

Step 3: Whisk the pudding slurry

In a small bowl, whisk the whole milk, heavy cream, instant vanilla pudding mix, vanilla extract, and a pinch of salt until smooth and slightly thickened, about 30–60 seconds. Let it sit 1–2 minutes; it will thicken just a touch more. This concentrated “pudding milk” delivers big vanilla-custard flavor and body without watering down your shake.

Step 4: Blend the thick base

Add the ice cream and frozen banana coins to the chilled blender jar. Pour in the pudding slurry. Blend on low speed, using a tamper if your blender has one, until the mixture just begins to move and form a vortex, about 20–40 seconds. Keep the speed low to avoid melting from friction.

Step 5: Pulse in the cookie texture

Add 3/4 cup of the crushed wafers. Pulse 4–6 times to streak the shake with cookie bits and small swirls—this mimics the classic banana pudding experience. If you want more cookie presence, pulse in the remaining 1/4 cup.

Step 6: Adjust thickness like the drive-thru

Check consistency. For a too-thick shake, blend in 1–2 tablespoons cold milk. For a too-thin shake, add 1/2 cup ice cream plus 1 teaspoon pudding mix and pulse briefly. Aim for a shake that needs both a wide straw and a spoon.

Step 7: Pour, garnish, and serve

Grab the chilled glasses and divide the shake. Top with whipped cream, a shower of wafer crumbs, and a few banana slices. Finish with a whole wafer on the rim. Serve immediately with a long spoon and a wide straw.

Pro Tips

• Instant pudding mix is key. Do not use cook-and-serve—it won’t thicken the same way in a cold shake.
• Pre-scoop the ice cream into the blender jar and pop it back in the freezer for 5 minutes to keep everything arctic cold.
• Blend low and slow. High speeds add heat and thin your shake fast.
• Add the wafers at the end. Pulsing keeps those nostalgic cookie streaks and prevents soggy crumbs.
• No tamper? Stop and scrape down a few times rather than cranking the speed up.

Variations

• Caramel Banana Pudding: Drizzle 2 tablespoons warm salted caramel over the shake in the glass and swirl with a spoon. Garnish with an extra caramel drizzle.
• Chocolate Twist: Add 2 tablespoons chocolate syrup to the blender and finish with chocolate shavings. Use chocolate wafers for a cookies-and-cream vibe.
• Boozy Adult Version: Add 1 ounce banana liqueur or bourbon per shake; blend briefly. Alcohol thins shakes, so add an extra 1/2 cup ice cream to compensate.

Storage & Make-Ahead

Slice and freeze bananas up to 2 months in advance. Crush wafers up to 1 day ahead and store airtight. You can pre-mix the pudding slurry up to 24 hours in advance; keep it refrigerated and whisk before using. For short holds, fill glasses and freeze 10–15 minutes before serving. Leftover shake? Freeze in popsicle molds for banana-pudding shake pops (freeze at least 6 hours). Avoid long freezer storage in a cup, as large ice crystals will form and dull the creamy texture.

Nutrition (per serving)

Approximate for 1 of 2 large shakes (without optional toppings): 1120 calories; 55 g fat; 28 g saturated fat; 150 g carbohydrates; 7 g fiber; 120 g sugars; 15 g protein; 380 mg sodium.