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Easy Banana Cream Pie Ice Cream

Linda M. Harris
A simple, no-churn banana cream pie ice cream that combines sweet bananas, crunchy pie crust pieces, and creamy whipped topping.
Quick to prepare and freezer-friendly, this dessert is perfect for satisfying cravings without the hassle of an ice cream machine.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 large mixing bowl
  • 1 Whisk or Electric Mixer
  • 1 cookie sheet
  • 1 large Tupperware container (for freezing)
  • 1 knife and cutting board

Ingredients
  

  • 1 pre-made or homemade pie crust
  • 14 ounces sweetened condensed milk
  • 4 tablespoons banana cream pudding mix powder
  • 1 teaspoon vanilla extract
  • 2 cups cold heavy whipping cream or 16 ounces 2 containers Cool Whip
  • 1 medium banana optional: extra for more banana flavor

Instructions
 

  • Prepare the Pie Crust
    Pie Crust Baking: Preheat your oven to 350°F (175°C). If using a pre-made pie crust, unroll it carefully and place it flat on a cookie sheet.
    Bake for 15–20 minutes, keeping a close eye after 10 minutes to ensure it becomes crisp and lightly golden but not burnt.
    The goal is a crunchy texture that will hold up when mixed into the ice cream.
    Once baked, remove from the oven and allow it to cool completely on a wire rack.
    After cooling, break the crust into bite-sized chunks to create the perfect textural contrast for the ice cream.
  • Combine the Sweet Base
    Sweetened Condensed Milk Mixture: In a large mixing bowl, pour the entire can of sweetened condensed milk.
    Add 4 tablespoons of banana cream pudding mix and 1 teaspoon of pure vanilla extract.
    Use a whisk or spatula to stir the mixture thoroughly until the pudding powder is fully dissolved and the liquid is smooth and glossy.
    This creates a creamy, flavorful base that will hold the whipped cream or Cool Whip beautifully.
  • Whip the Cream
    Cream Preparation: If using heavy whipping cream, make sure it is cold from the refrigerator.
    Pour the 2 cups of cold cream into a clean, large mixing bowl.
    Using an electric mixer, beat on medium-high speed until stiff peaks form.
    This should take about 3–5 minutes.
    You’ll know it’s ready when the cream holds firm shapes and doesn’t collapse when you lift the beaters.
    If using Cool Whip instead, skip the whipping process; the Cool Whip is already fluffy and ready to fold in.
  • Fold the Cream into the Base
    Folding the Mixture: Gently fold the whipped cream (or Cool Whip) into the sweetened condensed milk and pudding mixture.
    Use a spatula and employ a gentle folding motion, turning the bowl as you go to ensure the cream is fully incorporated without deflating it.
    This step is crucial for achieving a light, airy ice cream texture that feels creamy yet firm once frozen.
  • Prepare the Bananas
    Banana Slicing: Take 1 ripe banana (or more if you prefer a stronger banana flavor) and slice it into thin rounds.
    Then, cut each round into quarters, creating small, bite-sized banana pieces that will evenly distribute throughout the ice cream.
    Fresh bananas not only add flavor but also provide natural sweetness and fiber, enhancing the dessert’s texture and nutrition.
  • Combine All Ingredients
    Mixing the Ice Cream Base: Gently fold the banana pieces and pie crust chunks into the creamy ice cream mixture.
    Make sure the fruit and crust are evenly distributed, but avoid over-mixing to maintain the texture contrasts.
    This combination gives every scoop a delightful balance of creamy, crunchy, and fruity bites.
  • Transfer and Freeze
    Freezing the Ice Cream: Pour the fully combined mixture into a large Tupperware container or any freezer-safe container with a tight-fitting lid.
    Smooth the top with a spatula and cover it securely. Place it in the freezer for at least 4 hours to allow the ice cream to set.
    For best results, leave it overnight. The mixture will harden but remain slightly soft and scoopable for easy serving.
  • Serve and Enjoy
    Serving Suggestion: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly.
    Scoop generously into bowls or dessert glasses.
    For an extra touch, sprinkle additional pie crust crumbs on top, add fresh banana slices, or drizzle with caramel or chocolate sauce.
    Enjoy this creamy, crunchy, and fruit-filled homemade banana cream pie ice cream anytime!

Notes

  • Use a pre-baked pie crust for convenience, or make your own for extra flavor. Either way, ensure it’s cooled completely before adding to the ice cream to maintain a crisp texture.
  • Bananas should be ripe but firm; overly soft bananas can turn mushy when folded into the ice cream.
  • For a creamier texture, allow the ice cream to soften slightly at room temperature before scooping.
  • This recipe is flexible: try using graham crackers, shortbread cookies, or even chocolate chip cookies instead of pie crust for variety.
  • Sugar-free or lower-calorie pudding mixes and sweetened condensed milk alternatives can be substituted to suit dietary preferences.
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