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Banana Pudding Nice Cream
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Banana Pudding Nice Cream
Ingredients for 10 servings
Substitution
Note
- Pudding
- 8 (~944g) frozen bananas, chopped
- 8oz vegan cream cheese
- 2 tablespoons vanilla extract
- 1/4 cup Almond Breeze Banana Almond Milk
- 2 raw bananas, thinly sliced to place between layers
- 5oz low fat and sugar vanilla wafers (I used gluten-free, low sugar cookies), roughly broken and crushed
Steps
Step 1
Place all the ingredients for the pudding in a food processor or blender with a wide base. Blend until it is thick and smooth. If needed, add 1 tablespoon of banana almond milk in case the mixture is too thick and needs some liquid, and add additional if needed.
Step 2
Grab your container for ice cream or just a glass baking dish. Add a layer of banana slices, then cookies, then the pudding nice cream. Repeat until all ingredients are used.
Step 3
Freeze for 20 – 30 minutes if enjoying right away. Otherwise, store in the freezer and let the nice cream rest on the counter for 12-15 minutes to soften when you’re ready to eat!
Banana Pudding Nice Cream
Kevin Curry
INGREDIENTS
- Pudding
- 8 (~944g) frozen bananas, chopped
- 8oz vegan cream cheese
- 2 tablespoons vanilla extract
- 1/4 cup Almond Breeze Banana Almond Milk
- 2 raw bananas, thinly sliced to place between layers
- 5oz low fat and sugar vanilla wafers (I used gluten-free, low sugar cookies), roughly broken and crushed
INSTRUCTIONS
-
Place all the ingredients for the pudding in a food processor or blender with a wide base. Blend until it is thick and smooth. If needed, add 1 tablespoon of banana almond milk in case the mixture is too thick and needs some liquid, and add additional if needed.
-
Grab your container for ice cream or just a glass baking dish. Add a layer of banana slices, then cookies, then the pudding nice cream. Repeat until all ingredients are used.
-
Freeze for 20 – 30 minutes if enjoying right away. Otherwise, store in the freezer and let the nice cream rest on the counter for 12-15 minutes to soften when you’re ready to eat!
