Bananas are one of the most adaptable fruits: they come in their own convenient wrapper, taste great raw, blend smoothly into smoothies, and star in classic desserts like Southern banana pudding. They also shine when sautéed in butter, sugar and rum for Bananas Foster.
Another simple delight: freeze bananas and blend them into a creamy, single-ingredient vegan “ice cream.” No dairy required — just ripe bananas and a high-powered blender or food processor to achieve the ideal texture.
This recipe is a take on banana ice cream I call “Banana Pudding Ice Cream.” It mimics the flavors and textures of the classic dessert by adding vanilla and crushed vanilla wafers to the frozen banana base. It won’t be an exact replica of custard-based banana pudding, but it delivers banana-forward, vanilla-rich flavor with crunchy-soft cookie bites — and without egg yolks or heavy cream.
What it is: rich, frozen, and creamy with bits of half-crunchy, half-soft vanilla wafers. It’s delightful and about as healthy as a frozen treat gets.
📖 Recipe
Banana Pudding Ice Cream
Ingredients
- 3 Bananas
- 1 Teaspoon good-quality vanilla extract
- 1 Tablespoon Bourbon (optional)
- 1 ½ cups Vanilla wafers
Instructions
-
Slice the bananas and place them in a freezer bag. Seal and freeze for at least 2 hours, or until fully frozen.
-
Place the frozen bananas, vanilla extract and bourbon (if using) into a high-powered blender or food processor.
-
Process until the bananas transform from frozen chunks to a smooth, pale, creamy texture. Stop occasionally to scrape the bowl so everything blends evenly.
-
Roughly crush the vanilla wafers into large pieces and add them to the blended banana. Pulse once or twice to incorporate the cookie bits without completely pulverizing them.
-
Serve immediately for a soft, frozen-yogurt consistency, or transfer to a freezer-safe container and freeze 30 minutes or longer for a firmer, scoopable “ice cream” texture.