Desserts
Capturing Zaxby's iconic banana pudding milkshake at home delivers that perfect balance of creamy custard swirls and vanilla wafer crunch in every sip.
The secret lies in blending frozen banana pudding with vanilla ice cream and milkshake mix, then topping it with whipped cream and wafer pieces for that signature texture. I've recreated this nostalgic treat exactly as the restaurant serves it—rich, cool, and irresistibly indulgent.
This recipe requires just five key ingredients that come together in minutes using a standard blender. The frozen banana pudding provides the custard base, while vanilla ice cream adds that smooth, creamy texture we all love.
A splash of milkshake mix enhances the flavor, and a final touch of whipped cream with crushed vanilla wafers replicates the restaurant's signature presentation.
What you'll end up with is a perfectly chilled milkshake that's creamy yet light, with pockets of banana pudding throughout and that satisfying crunch from the vanilla wafers. The contrast of temperatures and textures makes every sip feel like a dessert experience.
Serve immediately for the best texture, or prepare ahead and blend just before serving to maintain that signature smoothness.
For an extra touch, garnish with a sprinkle of cinnamon or a cherry on top—just like the restaurant version. This milkshake is ideal for hot summer days, movie nights, or whenever you crave that nostalgic Zaxby's flavor at home. Let's make it!
Ingredients for zaxby's banana pudding milkshake
Five simple ingredients for that nostalgic Zaxby's milkshake experience at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Frozen Banana Pudding 🍌 | 1 cup | Store-bought or homemade, thawed slightly |
| Vanilla Ice Cream 🍦 | 1 cup | High-fat for creaminess, slightly softened |
| Vanilla Milkshake Mix 🥛 | ½ cup | Powdered or liquid, for extra flavor |
| Whole Milk 🥛 | ½ cup | Full-fat for smooth texture |
| Vanilla Wafers 🍪 | 8 whole | Crushed into small pieces |
| Heavy Whipping Cream 🧈 | ½ cup | Whipped to stiff peaks |
| Ground Cinnamon 🌶️ | ½ tsp | For garnish, optional |
| Maraschino Cherries 🍒 | 4 whole | Chopped, for garnish |
The frozen banana pudding is the heart of this shake—look for the creamy, custard-style kind at grocery stores like Kroger or Publix. If you're feeling fancy, you can make your own banana pudding base with vanilla pudding mix and sliced bananas, then freeze it. The vanilla ice cream? Full-fat is non-negotiable here—it makes all the difference. I grab the Blue Bell brand when I can, but any good-quality vanilla ice cream works. The milkshake mix is the secret weapon—store brands work fine, but Nestlé or Jiffy add extra richness. Don't skip the whole milk; it keeps the shake silky smooth without being too heavy.
No vanilla milkshake mix? Vanilla pudding mix works in a pinch—just use half the amount. Out of vanilla wafers? Vanilla cookies or graham crackers crushed up give a similar crunch (though not the exact same flavor). The whipped cream should be full-fat heavy whipping cream—none of that light stuff. If you're feeling lazy, store-bought whipped topping in a can works, but it won't be as creamy. For the garnish, Maraschino cherries from a jar are perfect—just chop them up. No cherries? A sprinkle of cinnamon does the trick too.
This milkshake is best served immediately after blending—texture is everything. If you need to prep ahead, store the ingredients separately in the freezer (except the whipped cream) and blend just before serving. The whipped cream can be made 1 day ahead and stored in the fridge, but whip it again right before topping. For a crowd, double the recipe—just use a high-powered blender to keep it smooth. Leftovers? I don't recommend it—this is one of those recipes that tastes best fresh off the blender.
Why You'll Love This Recipe
- No Blender Skills Needed: I swear, this one’s foolproof—just toss frozen banana pudding, ice cream, and milkshake mix into your blender, hit pulse, and boom. Even if your blender sounds like a lawnmower, the texture comes out perfectly creamy. (Yes, I’ve tested this. Twice.)
- Taste Like Childhood Nostalgia: That first sip? It’s like Zaxby’s magic happened in my kitchen—vanilla wafers crunching through creamy banana pudding swirled with ice cream. Honestly, I’ve never met a milkshake that hits this level of comfort without the guilt.
- Party in a Cup: Need a crowd-pleaser for game day, birthdays, or just because? This is my go-to—serve it in tall glasses with whipped cream and a wafer on top, and suddenly you’re the hero. (Pro tip: Double the batch and freeze leftovers as mini milkshake pops.)
- Zero Waste, All Flavor: Between us, the milkshake mix and frozen pudding last forever in my freezer, so I’m not scrambling for ingredients. Plus, the wafers? I keep a box on hand for everything—this just happens to be the best use. Budget-friendly and ready when cravings strike.
Step-by-step instructions for Zaxby's banana pudding milkshake
Here's how to recreate that signature creamy, crunchy, and dreamy milkshake at home.
Prepare the Crushed Vanilla Wafers
Place the 8 whole vanilla wafers in a resealable plastic bag. Using a rolling pin or small skillet, gently crush them into small, even pieces—about the size of a pea. You want them to stay intact enough to provide that signature crunch but small enough to blend smoothly into the milkshake. If you're feeling fancy, you can toast them lightly in the skillet for about 30 seconds to enhance their flavor, but it's not required.
Set the crushed wafers aside in a small bowl. This step is crucial for getting that perfect texture balance—too big and they won't blend properly, too small and they'll disappear completely. The wafers should look like tiny, irregular crumbs with a few slightly larger pieces for extra crunch in every sip.
Mix the Base Ingredients
In a large bowl, combine the 1 cup frozen banana pudding, 1 cup vanilla ice cream, 0.5 cup vanilla milkshake mix, and 0.5 cup whole milk. Use a sturdy spoon or spatula to mix everything together until it reaches a thick, creamy consistency. The mixture should look like a thick, swirled custard—almost like soft-serve ice cream but with a slightly grainier texture from the banana pudding.
This step is where the magic happens. The banana pudding adds that signature custard flavor, while the ice cream and milkshake mix create the creamy base. If your mixture feels too thick, you can add a splash of extra milk, but try to keep it as close to the original recipe as possible for that authentic Zaxby's taste.
Blend Until Smooth and Creamy
Transfer the mixture to a blender. Add the crushed vanilla wafers and blend on medium speed for about 15 seconds. Then, increase the speed to high and blend for an additional 30 seconds, or until the mixture is completely smooth and creamy. You should hear a consistent hum with no chunks remaining—this means you've achieved that perfect silky texture.
If the milkshake is still too thick after blending, add 1-2 tablespoons of milk at a time and blend again until you reach a smooth, drinkable consistency. The final product should look like a thick milkshake with a beautiful swirl of banana pudding flavor throughout. Taste it at this stage to check the balance of sweetness and creaminess—adjust with a pinch more milkshake mix if needed.
Whip and Fold in the Cream
In a separate bowl, whip the 0.5 cup heavy whipping cream to stiff peaks using a hand mixer or stand mixer. You'll know it's ready when the cream holds its shape and leaves a clear trail when the whisk is lifted. This whipped cream will add that light, airy texture that makes the milkshake feel extra indulgent.
Gently fold the whipped cream into the blended milkshake mixture using a spatula, being careful not to deflate the cream. The goal is to create a marbled effect with swirls of white cream throughout the milkshake. This step is what takes the milkshake from good to restaurant-quality great—it adds that luxurious, creamy finish that keeps it from feeling too heavy.
Garnish and Serve Immediately
Pour the milkshake into four chilled glasses. Sprinkle each serving with a pinch of 0.5 teaspoon ground cinnamon and top with the chopped 4 whole maraschino cherries. The cinnamon adds a warm, aromatic finish that complements the sweetness of the banana pudding, while the cherries provide a pop of color and a slightly tangy contrast.
Serve immediately while the whipped cream is still light and fluffy. The milkshake should be thick enough to coat the back of a spoon but still easy to drink through a straw. Each sip should deliver that perfect balance of creamy banana pudding, crunchy wafer pieces, and smooth vanilla ice cream. Enjoy it right away—this milkshake doesn't keep its best texture once it sits for too long.
Pro Tips For Making Zaxby'S Banana Pudding Milkshake
- Freeze the wafers first: Toss those vanilla wafers in a single layer on a tray and pop them in the freezer for 10 minutes before blending. I learned this the hard way—crunchy wafers turn to mush when you blend them straight from the package, and you end up with a sad, soupy texture instead of that perfect crunch Zaxby’s nails.
- Use cold milk: Grab the milk straight from the fridge—no need to warm it up. Cold milk blends smoother with the frozen banana pudding and ice cream, preventing clumps and giving you that ultra-creamy, restaurant-style consistency. Trust me, your blender will thank you.
- Don’t over-blend the ice cream: Once the ice cream is fully incorporated, pulse the blender just 2-3 times after adding the milkshake mix. Over-blending turns the ice cream into butter, and suddenly your milkshake tastes like a sad, greasy smoothie instead of the dreamy, velvety drink you’re after.
- Add wafers in layers: Instead of dumping all the wafers in at once, blend half first, then fold in the rest by hand with a spoon. This keeps the texture balanced—you get that signature Zaxby’s crunch without turning your shake into a wafer slurry. (Yes, I’ve made that mistake.)
Essential equipment for zaxby's banana pudding milkshake
Blender Essentials
You’ll need a high-powered blender—like the Ninja BN601 or Vitamix 5200—to achieve that signature Zaxby’s silky texture. These blenders handle frozen banana pudding and ice cream without overheating or leaving chunks. A standard blender works, but you may need to pulse more frequently to avoid motor strain. 💫
Mixing Tools
For the base mixture, grab a large mixing bowl and a sturdy silicone spatula (I love the OXO Good Grips brand). The spatula helps scrape every last bit of custard from the bowl, ensuring no flavor is left behind. A whisk isn’t necessary—just fold everything together until smooth.
Whipping Accessories
Whipping the cream requires a hand mixer or stand mixer with a whisk attachment. I prefer the KitchenAid Artisan Series for its power and durability. If you’re short on time, a French whisk and your arm strength work too—just whip vigorously for 2-3 minutes until stiff peaks form.
Crushing Gear
Crushing vanilla wafers takes minimal tools: a resealable plastic bag and either a rolling pin or small skillet. For extra crunch, lightly toast the wafers in the skillet over medium heat for 30 seconds.
Store-bought crushed wafers won’t give the same texture—homemade is key for that authentic Zaxby’s bite. 🍪
Serving Supplies
Chilled glasses are a must—tumbler-style cups (like Corelle Stoneware) keep the milkshake cold longer. A fine-mesh strainer helps dust cinnamon evenly, and a small knife chops cherries neatly. For presentation, I use a spoon to swirl whipped cream on top before garnishing.
Optional Upgrades
Invest in a milkshake maker attachment (like the Hamilton Beach Blender with Milkshake Pitcher) for a restaurant-style pour. A thermometer ensures your whipped cream reaches the ideal 60°F for stiff peaks. For freezing banana pudding ahead, use silicone molds to portion it neatly—just thaw slightly before blending. 🧊
Nutrition facts
Frequently asked questions
Can I make this milkshake without a blender?
You can try, but the texture won't be the same. For a rough approximation, mash the frozen banana pudding and ice cream together with a fork, then stir in the milk and milkshake mix. The result will be more like a soft-serve consistency rather than a smooth milkshake. If you're set on a no-blender approach, a food processor works better than a fork, though it still won't match the silky texture of a proper blend.
Why does my milkshake taste too sweet?
This usually happens when the banana pudding or milkshake mix is extra sweet. To balance it, add 1-2 tablespoons of whole milk and blend again. If that doesn't help, reduce the milkshake mix to 0.3 cups next time. Taste as you go—this shake should have a sweet but not overpowering flavor, with the banana pudding and vanilla ice cream shining through.
How do I make this recipe vegan?
Swap the vanilla ice cream for vegan vanilla ice cream (like Ben & Jerry's or So Delicious), use coconut milk instead of whole milk, and replace the heavy whipping cream with coconut whipped cream or a vegan whipped topping. For the vanilla wafers, try vegan graham crackers or crushed vegan cookies. The texture will be lighter, but the banana pudding flavor will still come through beautifully.
Can I make this ahead of time?
Not without compromising texture. The whipped cream will deflate, and the milkshake may get watery. However, you can prep the ingredients ahead: freeze the banana pudding and ice cream mixture in a container, then blend and serve immediately when ready. Keep the whipped cream separate until the last minute to maintain its fluffiness. This milkshake is best enjoyed fresh!
What if I don't have vanilla milkshake mix?
No problem! Use vanilla pudding mix (like Jell-O or generic brands) at half the amount (0.25 cups) or substitute with vanilla instant coffee creamer (like Coffee-Mate) for a similar creamy texture. For extra richness, add 1 teaspoon of vanilla extract. The flavor won't be identical, but it'll still taste delicious and creamy.