Dairy-Free Individual Banana Pudding Ice Cream Trifles

Banana Pudding is more than just a tasty dessert. Banana pudding is comfort food, a part of family memories, beloved by young and old. Hell, simply put, it’s a staple food in the South.

For me it started young, eating my grandma’s famous Banana Pudding at family get-togethers and always reminding her prior to the gatherings not to forget it. Soon, my requests became too many and it was time for me to learn to fish…so to say.

Banana Pudding was the first dessert I ever learned to make alongside my grandma in her kitchen. We started simple; vanilla pudding mix, chopped banana, and vanilla wafers layered in a bowl, then chilled in the refrigerator and voila! We had Banana Pudding! If I wasn’t hooked before, I was totally hooked after learning how simple it was to make.

Since then it was always an easy, no brainer, go-to when I needed to bring a sweet dish to a gathering or if I wanted to easily impress friends with a sweet snack. It was only right that the second ice cream flavor that I would attempt would be my very own version of Coconut Milk Banana Pudding Ice Cream.

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Dairy-Free Banana Pudding Ice Cream

Simple, Banana Pudding Ice Cream using coconut milk.

Course dairy-free,, Dessert

Cuisine American

Keyword banana, banana pudding, vegan, dessert, healthy

Cook Time 20 minutes

Ingredients

• 2 cans Coconut Milk Full fat works best
• 1 cup Coffee, brewed
• ½ cup Coconut Sugar
• ½ tsp Vanilla extract
• 2 Bananas, chopped
• Vanilla Wafers
• Whipped Cream
• 1 Egg yolk (optional)

Instructions

1. In a small pot combine coconut milk, coffee, vanilla and coconut sugar and bring to a light slimmer.

2. Once mixture has thickened add tempered egg yolk and continue to let simmer a couple more minutes.

3. Remove mixture from heat and let cool completely before putting mixture into refrigerator to chill futher. Let mixture chill for at least 8 hours.

4. Once mixture is ready to go add it to ice cream machine along with one chopped banana.

5. Halfway through add a handful of crushed vanilla wafers and let mixture blend until desired thickness.

6. Once ice cream is ready, add to bowl layering first vanilla wafers, then chopped bananas, the ice cream and then whipped cream. Do as many layers as you'd like.

You may notice that I use a cup of coffee in my recipe, that’s optional and I’ve made it both with and without the coffee, the coffee way being better. So why the coffee? Something about the flavor of the coffee helps combat the coconut flavor of the coconut milk and brings the banana to the forefront. Trust me on this, or try it both ways and let me know what you think!

Also, typically I would urge you to not forgo the egg yolk in fear of the ice cream becoming less creamy and smooth but because you add the chopped banana during blending you can totally opt out. I still use the yolk because it’s part of my recipe and habit but if you want a truly vegan option this is a great ice cream to try it out on.

For the individual trifles you just repeat the layering done in the ice cream into individual bowls with fresh cut bananas and additional crushed vanilla wafers and whipped cream. Voila! You now have the perfect, dairy-free banana pudding ice cream trifles.

Xx Sylvia

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