Banana Pudding Ice Cream

Dear reader,

Step into a world of creamy indulgence with this homemade plant-based ice cream, designed to capture the nostalgic essence of beloved banana pudding. A treat beginning with frozen ripe bananas as a creamy base, serving as the perfect canvas for a symphony of warm flavors like cinnamon, nutmeg, and vanilla.

How it’s made

To recreate the taste of banana pudding, the banana base is infused with a medley of aromatic spices. A touch of cinnamon adds warmth and depth, while a hint of nutmeg imparts a subtle, earthy note that enhances the overall flavor profile. These carefully selected spices lend a comforting familiarity to the ice cream, evoking, for me, memories of cozy (southern) gatherings and homemade desserts.

I like to sweeten the experience with the natural sweetness of maple syrup – it complements the banana’s inherent richness without coming on excessively sweet. To round out the recipe, I add a scoop of vanilla protein (or a splash of vanilla extract, if not using protein) and a touch of miso. This imparts a mellow nutty flavor for a touch of sophistication, transforming a simple treat into a refined dessert that can be enjoyed by all. Once the ingredients are together, the mixture is blended until smooth and creamy, resulting in a frozen treat that captures the nuance of banana pudding. With each scoop, you’ll experience the creamy texture, the tantalizing aroma of spices, and the unmistakable taste of bananas, all harmoniously mingling on your palate.

Why it works

This homemade banana pudding ice cream allows you to savor the classic flavors we all know and love while embracing a plant centric dessert. Whether you choose to enjoy it in a bowl, on a cone, or as a base for a sundae creation, this banana pudding ice cream is a lovely option for a summer treat.

Dive in, and let it transport you to a place of comfort and delight, where the simplicity of frozen bananas meets the warm, nostalgic flavors of homemade pudding.

Until next time,

Bridget

Banana Pudding Ice Cream

Vegan banana pudding ice cream is a luscious and creamy treat that perfectly balances the sweetness of ripe bananas with the nostalgic flavors of homemade pudding.

Servings 4

Prep Time 10 minutes mins

Freeze Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Equipment

• Food Processor, Vitamix, or any High Speed Blender

Ingredients

• 5 cups sliced and frozen bananas
• 2 teaspoons maple syrup
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly ground nutmeg
• pinch of sea salt
• 1 scoop vanilla protein powder, optional
• 1 tablespoon white miso
• ¼ cup toasted hazelnuts or walnuts, chopped plus more for serving

Instructions

• Begin with very ripe, spotty bananas. Peel and slice into 1/2-inch slices for easier blending. Then add to a parchment-lined baking sheet and freeze until firm (3-4 hours or overnight).
• Add sliced frozen bananas to a high-speed blender along with the cinnamon, nutmeg, salt, and maple syrup.
• If using a blender, start it on low. Once blending, increase the blender speed, using a temper throughout the process and stopping periodically to scrape down the sides, giving the blender's motor a break.
• Once the texture is smooth (think soft-serve), add the miso and vanilla protein, if using. Blend until everything is well combined. Fold in the toasted chopped walnuts.
• At this point you have a soft-serve texture of ice cream. For a scoopable ice cream texture, simply spread into a Tupperware or parchment-lined loaf pan and freeze for 2-3 hours. Then scoop with an ice cream scoop. If too firm, let thaw 5-10 minutes before scooping.
• I recommend serving fresh. Frozen banana ice cream can keep for up to 1 month if well covered, but best when used within the 1-2 weeks.

Course: Dessert

Cuisine: Southern

Keyword: Banana, Banana Pudding, Dessert, Hazelnuts, Ice Cream, Vanilla, Vegan Ice Cream