1 box (4 serving size) of pistachio pudding (check ingredients)
2 cups soy milk (I used vanilla)
2 ripe bananas
splash vanilla (optional)
This recipe is also easy to "halve" if you just want two servings, since I find that "freezing" homemade vegan ice creams makes them hard as blocks!
Put everything into the blender and blend until smooth. Then put into ice cream maker and freeze according to it's instructions.
If you don't have an ice cream maker, you can try freezing it in the freezer, stirring it every so often so it doesn't turn into a solid "mass".
You could also try using frozen bananas...that might make a nice "shake".