I’ve always been a fan of banana pudding, like my Avocado Banana Pudding, 3-Ingredient Vegan Banana Pudding, or Healthy Banana Chia Pudding, but I wanted to create a frozen version that was not only dairy-free but also simpler to make. This Banana Pudding Ice Cream is my take on the viral trend, designed to be a no-churn recipe that comes together effortlessly in one pan with just a few ingredients. It’s perfect for those hot days when you crave something sweet and refreshing but don’t want to spend hours in the kitchen. With the natural sweetness of ripe bananas and the creamy texture of vegan cream cheese and coconut condensed milk, this dessert is both delicious and healthier than traditional ice cream.
Ingredients and Substitutions
Bananas: The key to this recipe is using ripe bananas with black spots, which provide natural sweetness and a smooth texture when mashed. If you don’t have ripe bananas on hand, you can accelerate the ripening process by placing them in a paper bag for a day or two or just near ripe avocado. If you prefer, you can use frozen bananas, which will add a slightly different texture but work just as well. Vegan Cream Cheese: This gives the ice cream its creamy texture. Look for a high-quality vegan cream cheese to ensure the best flavor and consistency. If you can’t find vegan cream cheese, you could try using a thick coconut yogurt or a blend of soaked cashews and coconut milk for a similar creamy effect. Coconut Condensed Milk: Coconut condensed milk adds sweetness and richness. If you prefer a different flavor profile or can’t find coconut condensed milk, you can use almond or soy condensed milk. You can also make your own by simmering coconut milk with sugar until thickened. Vanilla Wafer Cookies: We used vegan gluten-free vanilla wafers to keep the recipe both vegan and gluten-free. If gluten isn’t a concern, any vegan vanilla wafer will work. For a different twist, try using vegan graham crackers or digestive biscuits.
How to Make Banana Pudding Ice Cream
This is a fairly simple recipe that you can make by following the recipe card at the bottom of this post, but if you need visual cues, use the pictures below.
Expert Tips
Layering: Ensure even layers of pudding, banana slices, and crushed wafers for the best texture and flavor distribution. Blending: Use a high-powered blender to achieve a smooth and creamy mixture. If your blender isn’t very powerful, let the bananas soften slightly at room temperature before blending. Freezing: For the best texture, let the ice cream sit out for 10 to 15 minutes before scooping to soften slightly. Customization: Add a touch of cinnamon or nutmeg to the pudding mixture for a warm, spiced flavor. You can also swirl in some vegan caramel sauce or chocolate chips for added indulgence.
Serving Suggestion
Garnishes: Top each scoop with extra crushed vanilla wafers, a drizzle of date caramel, or a sprinkle of chopped nuts. Glassware: Serve in chilled bowls or parfait glasses for an extra refreshing experience. Occasions: This ice cream is perfect for summer gatherings, birthday parties, or as a delicious end to a family dinner. Pairings: Pair the ice cream with a hot cup of coffee or a cold glass of almond milk. It also complements a slice of vegan banana bread or a simple fruit salad for a balanced dessert.
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