Pudding Ice Cream Recipe

Prepare fruit and dates

Peel the ripe bananas, slice them into 1/2-inch coins and arrange in a single layer on a baking sheet or plate lined with parchment. Pit the Medjool dates and roughly chop them. Place the banana slices and chopped dates in the freezer for at least 2 hours until solid (overnight is best).

Chill the can of full-fat coconut cream in the refrigerator for at least 4 hours or overnight so the cream separates and firms. Before using, open and scoop the thick cream portion (discard or save the watery portion for smoothies).

Pulse frozen fruit

Working quickly, place the frozen banana coins and chopped frozen dates into a high-speed blender or food processor. Pulse initially to break them up into coarse crumbs, scraping down the sides as needed so the blades keep moving.

Add coconut cream and flavor

Add the chilled coconut cream, vanilla bean paste (or extract), pinch of salt, and optional maple syrup to the processor. Blend on medium-high, stopping to scrape the bowl as needed, until the mixture becomes very smooth and creamy — about 1 to 3 minutes depending on equipment. If the mixture is too stiff, add 1 to 2 tablespoons of the reserved coconut water or a splash of non-dairy milk to help it move; add only enough to keep it creamy, not runny.

If you want slight texture, stir in the shredded coconut or pulse once or twice more to evenly distribute it.

Initial set

Spoon the soft 'pudding' ice cream into a shallow, freezer-safe container, smoothing the top. Cover tightly with a lid or plastic wrap and freeze for 1 to 2 hours to firm to scoopable consistency.

If you prefer a softer, immediately scoopable ice cream, you can serve right away after blending; otherwise allow the brief freeze for a more traditional texture.

When ready to serve, let the container sit at room temperature for 5 minutes to soften slightly, then scoop into bowls or cones. Top with toasted coconut flakes and chopped toasted nuts if using. Store leftovers in the freezer; before re-serving let soften 5–10 minutes and optionally stir to restore creamy texture.