Banana Pudding Ice Cream Cupcakes Recipe

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Banana Pudding Ice Cream Cupcakes
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  • 1 tbsp lemon juice
  • 1 (12-oz) container frozen reduced-calorie whipped topping, thawed and divided
  • 1 1/2 cups vanilla wafer crumbs, divided (about 30 cookies)


  1. Place 1 vanilla wafer in the bottom of 24 foil-lined muffin cups.
  2. Process bananas and lemon juice in a blender or food processor until smooth. Add ice cream; pulse 4 to 5 times or just until blended. Add 1 1/4 cups whipped topping and 1 cup wafer crumbs; pulse 2 to 3 times or just until blended.
  3. Divide ice cream mixture evenly among muffin cups; cover with plastic wrap and freeze.
  4. Top each ice cream cup evenly with remaining whipped topping; sprinkle with 1/2 cup wafer crumbs before serving. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 60.32 Kcal (253 kJ)
Calories from fat 5.4 Kcal
% Daily Value*
Total Fat 0.6g 1%
Cholesterol 2.04mg 1%
Sodium 33.32mg 1%
Potassium 129.74mg 3%
Total Carbs 12.97g 4%
Sugars 4.99g 20%
Dietary Fiber 0.85g 3%
Protein 1.12g 2%
Vitamin C 2mg 3%
Iron 0.1mg 0%
Calcium 30mg 3%
Amount Per 100 g
Calories 142.11 Kcal (595 kJ)
Calories from fat 12.72 Kcal
% Daily Value*
Total Fat 1.41g 1%
Cholesterol 4.81mg 1%
Sodium 78.51mg 1%
Potassium 305.65mg 3%
Total Carbs 30.56g 4%
Sugars 11.75g 20%
Dietary Fiber 2.01g 3%
Protein 2.64g 2%
Vitamin C 4.8mg 3%
Iron 0.2mg 0%
Calcium 70.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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