This Banana Pudding Ice Cream is a dairy-free version of the viral trend, a no-churn banana pudding ice cream made in one pan with just a few ingredients.
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.
Place the dairy-free cream cheese, banana, and condensed coconut milk in a blender.
Blend the pudding mixture until it’s thick and smooth.
Place the vegan wafer cookies into a plastic Ziploc bag
Crush the cookies with a rolling pin until they are broken into smaller chunks.
Place half of the pudding mixture at the bottom of a pie dish and arrange sliced bananas on top and half of the crushed cookies.
Pour the rest of the pudding on another layer and top them with what remains of the sliced bananas and crushed cookies. Set in the freezer overnight.
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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Banana Pudding Ice Cream
Ingredients
- 2 large Bananas - black spotted for higher sweetness, equivalent to 1 cup of mashed bananas
- 8 ounces Vegan Cream Cheese
- 11.25 ounces Coconut Condensed Milk - 1 can
For the layer
- 8 ounces Vanilla Wafer Cookies - we used vegan gluten-free vanilla wafers
- 2 large Bananas - peeled, sliced, yellow firm
Instructions
- Place the vanilla wafer in a Ziploc bag and bang a roller pin on the bag to form crumbs and larger pieces of cookies. Set aside.
- In a blender, add the banana, dairy-free cream cheese, and coconut condensed milk and blend until smooth and creamy.
- Pour half the pudding into a baking pan. I used a 10-inch shallow pie plate, but a 9-inch square glass baking pan also works.
- Cover the pudding with a single layer of sliced bananas, then top them with half the bag of crushed vanilla wafers.
- Pour the remaining pudding on top with the remaining banana slices and crushed biscuit.
- Freeze for 4 hours or overnight.
- Remove from the freezer 15 minutes before scooping.
- Store for up to 3 months in the freezer, and tightly cover the pan with wrap.
What is the size (ounces) of the coconut condensed milk? This looks delicious.
I should have written that, sorry – cans are 11.25 ounces or 320g.
Easy recipe and so tasty!! I’m making it a second time!
Thank you!!
Thank you for sharing this recipe!
I Like BANANAS
Me too 🙂
You’re welcome
Can this recipe be converted to a dairy version? I’m not gluten-free or vegan and would prefer dairy. I am always searching for a banana ice-cream and this might work. Thank you.
Did you make a dairy version? And if so was it good? I would like to make this recipe too!
I have, I just used regular condensed milk and regular cream cheese. I added an extra banana to mixture. Dash of cinnamon and vanilla. So good!!
Probably! I can’t confirm what I haven’t tried though 🙂