No Churn Banana Pudding Ice Cream

A nostalgic treat inspired by an American banana pudding - with layers of custard, nilla wafters and banana ice cream.

6 hours prep

30 minutes cook

Serves 6-8

Mia Jacobs

Ingredients

The banana ice cream

2bananas, sliced

210gcoconut condensed milk

a pinchflakey salt

To assemble

250mlwhippable vegan cream

1 tspvanilla extract

8-10nilla wafers, or similar vegan biscuits, crushed

100mlvegan custard

a handfulbanana chips

to garnishfresh banana slices

This ice cream is incredibly fresh, indulgent and chock full of nostalgia. It's creamy, banana-y and hits all the notes of a classic banana pudding. Plus is super easy to make and doesn't require any churning.

Method

Tip the vegan condensed milk into a saucepan, simmer and stir until it starts to caramelise and turns amber. Tip in the sliced bananas and stir to coat in the caramel. Add a small pinch of salt and turn off the heat as the caramel begins to deepen in colour. Set to one side and leave it to cool slightly.

Whip the vegan cream to soft peaks then add the banana mixture and vanilla extract. Mix until fully combined.

In a loaf tin, add some of the crumbled biscuits (saving some for garnish) followed by custard. Gently pour over the ice cream mixture then layer with more biscuits and custard. Repeat until all the mixture is used.

Decorate the top with banana chips and more crushed biscuits then place into the freezer for 4-6 hours, covering after around 20 mins when the top should be set.

Serve with fresh banana slices and enjoy!