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Vegan Banana Pudding Ice Cream

Few things are better than banana pudding, however this vegan banana pudding ice cream may just take the cake. It’s creamy, perfectly sweet, and insanely delicious. It’s the best of both worlds!

Hand holding a cone full of banana pudding ice cream

This banana pudding ice cream is hands down one of my favorite recipes I’ve ever made. Ever. It checks off all the boxes. It’s easy, insanely creamy, made with simple ingredients, and approved by vegans and non-vegans. If you’re looking for an ice cream recipe that will wow your family and friends this is it!

First things first, in order to make this recipe an ice cream maker is used. I love my ice cream maker. Ice cream…whenever your heart desires and whatever flavor you want? What more could you possibly need!

If you’re dairy-free or vegan, I highly recommend investing in an ice cream maker. It’s just so fun to be able to come up with any ice cream flavor you want!

P.S. This post may contain affiliate links. Read more about my affiliate policy here.

WHY YOU’LL LOVE THIS RECIPE

Creamy & Delicious – This vegan ice cream is super creamy and so delicious. Both non-vegans and vegans will be amazed the base is just cashews and coconut milk!

Easy to Make – Add all the ingredients in a blender and churn. That’s it! Making ice cream has never been easier.

Tastes Exactly Like Banana Pudding – Trust me when I say this ice cream recipe tastes identical to banana pudding! Because we’re using lite coconut milk, it doesn’t have a noticeable coconut taste either. So, no need to worry about that.


INGREDIENTS NEEDED (WITH SUBSTITUTIONS)

To make this vegan banana pudding ice cream the following ingredients are needed:

Ingredients needed for banana pudding ice cream laid out on a table

Cashews – The base for this ice cream is cashews. Why cashews? They make the perfect creamy base that’s mild in flavor, allowing the banana pudding to shine!

Lite Coconut Milk – Lite coconut milk is key in this recipe because it yields a creamy texture without lending a coconut taste. You can use full fat coconut milk, however it may give this ice cream a slight coconut flavor.

Cane Sugar – To sweeten the ice cream, cane sugar is used.

Ripe Banana – The banana flavor in this ice cream comes from real bananas! Ripe bananas are key because they provide a strong and sweet banana flavor.

Instant Pudding Powder – For the pudding flavor, vanilla instant pudding powder is used. Can you believe it’s vegan?! It gives the classic pudding flavor to this ice cream that is oh so good!

Vanilla Extract – A splash of vanilla enhances all the flavors in this ice cream.

Salt – Similar to the vanilla, a pinch of salt helps bring out the flavors.

Animal Crackers – Typically banana pudding is enjoyed with vanilla wafers, but unfortunately they’re not vegan. Instead, I use animal crackers to provide a nice, crunchy addition. You can also use graham crackers if you are able to find a vegan-friendly brand.

HOW TO MAKE

To make this easy banana pudding ice cream follow the below directions. Make sure to read the recipe card for full instructions and ingredients.

Step 1: Before making this ice cream, make sure your ice cream bowl has been in the freezer for at least 12 hours. The colder, the better!

Step 2: Next, soak the cashews in hot water for at least an hour but up to 4 hours. This will help them soften and create a silky smooth texture.

Step 3: Once the cashews are tender, add all the ingredients to a blender and blend until smooth. Place the mixture in the fridge for 1-2 hours, until cold.

Banana pudding ice cream ingredients sitting in a blender

Step 4: Churn the mixture for 40 minutes. Towards the last 5-10 minutes, add the crushed animal crackers and continue churning.

Banana pudding mixture being churned in an ice cream maker

Step 5: Enjoy immediately for a soft-serve texture. Or, add the mixture to a freezer-safe container and let freeze for 20 or so minutes for a more typical ice cream texture. Then enjoy!

STORAGE & REHEATING

Like most homemade dairy-free ice cream, this ice cream is at its creamiest when first made. But, it’s delicious for up to a month in an airtight container stored in the freezer.

Before enjoying leftovers, make sure to let the ice cream sit out at room temperature for 5-10 minutes to let thaw.

FREQUENTLY ASKED QUESTIONS

Can I make this recipe without an ice cream maker?

You can make this recipe using a no churn method, it just will not be as creamy. If you plan on making ice cream regularly (it’s really fun, I promise) I would highly recommend investing in an ice cream maker. If not, feel free to follow a no churn guide for making ice cream.

Is there a substitute for the cashews?

Unfortunately I have not tried making this recipe nut-free. However, if you don’t mind a coconut flavor you should be able to sub an additional can of coconut milk. Since you’re missing the fat from the cashews, I would use one lite and one full fat can.

Scooping vegan banana pudding ice cream out of a dish

RECIPE TOOLS & INGREDIENTS


If you decide to try this recipe out, let me know! I love seeing your recreations tagged on Instagram @nourishedwithnatalie.

Vegan banana pudding ice cream being scooped

Vegan Banana Pudding Ice Cream

Servings: 8 Servings
Creamy, flavorful, and insanely delicious this vegan banana pudding ice cream is the perfect summer sweet treat! It tastes identical to the classic banana pudding you know and love.
5 from 6
Prep Time 1 hour 10 minutes
Churn Time 40 minutes
Total Time 1 hour 50 minutes

Ingredients
  

  • 1 ¼ cup cashews, soaked
  • 1 15 oz can lite coconut milk
  • ½ cup sugar
  • ¼ cup vanilla instant pudding
  • 2 ripe bananas
  • 1 tsp vanilla
  • ½ tsp salt
  • ¾ cup animal crackers, crushed

Instructions
 

  • Before making this ice cream, make sure your ice cream maker has been in the freezer for at least 12 hours.
  • Begin by soaking the cashews in hot water for at least an hour, and up to 4 hours.
  • Once the cashews have softened, add all the ingredients to a blender and blend until smooth.
  • Place the mixture in the fridge for 1-2 hours, until cold. This will help create a better consistency when churning.
  • Churn the mixture for 40 minutes. Towards the last 5-10 minutes, add the crushed animal crackers and let churn for a final few minutes.
  • Enjoy immediately for a soft-serve texture. Or, add the mixture to a freezer-safe container and let freeze for 20 or so minutes for a more typical ice cream texture.
  • Optionally, top with more crushed animal crackers and enjoy!

Nutrition

Serving: 100gCalories: 212kcalCarbohydrates: 27gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 0.1mgSodium: 194mgPotassium: 144mgFiber: 1gSugar: 18gVitamin A: 0.2IUVitamin C: 0.1mgCalcium: 8mgIron: 1mg
Natalie Marie
Course: Dessert
Cuisine: American, Vegan
Keyword: banana, pudding, ice cream, dairy free, banana pudding, dessert
Tried this recipe?Leave a review below!

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15 Comments

  1. 5 stars
    So good & creamy! There’s no mistaking the flavor is banana pudding. I will be saving all your ice cream recipes. And I’m so impressed with the cashew & lite coconut milk base that I might experiment on my own with it.

  2. what brand of pudding are you using that is vegan? I’m only finding instant puddings containing gelatin which is not vegan, it’s animal derived.

  3. 5 stars
    This banana pudding ice cream looks delicious!! I love that it’s vegan and can’t wait to try your recipe!

  4. 5 stars
    Omg this homemade ice cream was so good!! My kids totally loved it and couldn’t believe it was vegan!

  5. 5 stars
    I loved this vegan ice cream recipe and adding crackers was perfect for the extra crunch I appreciate in ice cream! thanks for the recipe!

  6. 5 stars
    This looks so good! I love homemade ice cream and the fact that this is vegan makes this recipe even better!

5 from 6 votes

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