If you have a hard time believing that simple, delicious desserts can also vegan, gluten-free, and oil free healthy foods, you’ve gotta try this one. You won’t believe how delicious this banana pudding ice cream tastes, and how the consistency is so close to ice cream! Even better – all you need is a blender and a handful of ingredients.
We’ll come back to talk about the blender in a minute, but I want to take a second to celebrate the simplicity of this dairy-free ice cream. It only has three ingredients, which not only means that it will be quick and easy to make, but it also means that it’s actually a healthy dessert option. How great is that!
Yes – Only Three Ingredients
First, you start with the bananas. Look for the ripest bananas possible – brown and black spots are welcomed. That’s because riper bananas make a more flavorful ice cream. When they ripen, the starches convert into sugars. Make sure it’s nice and ripe before you freeze it because the ripening process stops when it hits the freezer.
Puree with almond milk once the bananas are fully frozen (they’ll need at least 12 hours). The almond milk will hydrate the starchy molecules from the banana and create an ice cream-like consistency. You may need a little more or less almond milk depending on the size of your bananas. Slowly drizzle it in until you’re satisfied.
Then, top them off as you wish! We love a handful of chopped walnuts, but you could use any nut you have in the pantry. This ice cream is good when enjoyed with a spoon, but it’s truly amazing when combined with these muffins. Crumbing the muffins into the ice cream (or using the ice cream to “frost” the muffins) is a sure-fire way to convert anyone to a plant-based diet!
A High-Speed Blender
Okay, I promised that I would talk about the blender. You can totally use a standard blender to make this recipe…but it just won’t be as good. Regular blenders just don’t get enough speed to deliver the smooth, frozen results you want. I recommend opting for a high-speed blender (my favorites are: Vitamix, Blendtec, and KitchenAid models).
Once you have that high-speed blender, the doors will really open for you. In addition to this dairy-free ice cream, these blenders make the best cashew cheese (another dairy-free delight). They’re also a great way to start your day, because you can make all kinds of dairy-free smoothies with these things!
Now that you know all about this incredible 3-ingredient banana pudding ice cream, you should totally whip up a batch! We can’t wait to hear what you think about this gluten-free, plant-based recipe. Let us know in the comments your favorite ways to enjoy this vegan ice cream.
Yields: 2 servings | Calories: 249 | Total Fat: 11g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 33mg | Carbohydrates: 37g | Fiber: 5g | Sugar: 19g | Protein: 6g | SmartPoints (Freestyle): 10
- 2 large ripe bananas cut into small pieces, freeze for at least 12 hours
- 1/2 cup unsweetened almond milk, or other non-dairy milk
- 1/4 cup chopped walnuts
- Put almond milk in high speed blender, then add bananas and puree until a creamy consistency. Add additional milk, in tiny additional incremental amounts, if needed.
- Sprinkle on walnuts, serve and enjoy!
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