Growing up in the South means I’ve had banana pudding every summer as long as I can remember. I made a vegan version before, but I wanted to make something that did not need to be cooked on the stove. Banana Pudding Popsicles is my answer to those lazy days and the payoff is well worth it.
I usually make a chocolate pudding with silken tofu. If silken tofu works there, why not make it the base of a banana pudding? It works great and lets me skip all the cooking.
All you need to do is blend the base ingredients together, stir in a few mix-ins, put in molds, and freeze.
Vegan Banana Pudding Popsicles
for the pudding:
- 1 12.3 ounce container silken tofu
- 1 1/2 cups mashed ripe bananas
- 3 tablespoons unsweetened nondairy milk
- 2 teaspoons vanilla extract
- sweetener of choice to taste
- 1 1/2 cups chopped fresh banana
- 1/2 to 1 cup crushed vegan vanilla cookies optional
- Add all of the pudding ingredients into a blender or food processor and blend until smooth. Add your choice of sweetener, little by little, until it's as sweet as you'd like it to be.
- You can either gently fold in the mix-ins by hand or do a layer of pudding and then top with mix-ins. If you like things more consistent fold and if you like surprises do the layers.
- Fill up popsicle molds and freeze at least 8 hours. Run cold water over the molds to release the popsicles.