Banana Pudding Ice Cream

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5 from 3 votes

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/banana-pudding-ice-cream-no-churn-4-ingredients/ or scan the QR code here ➡️

Prep Time10

freezing4

Total Time4 10

Servings: servings

Calories: 432.6kcal

Author: Carine Claudepierre

Ingredients

2 large Bananas black spotted for higher sweeteness, equivalent 1 cup 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

US Customary - Metric

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.

Nutrition