One of the things I love about living where I do (outside Sacramento) is how close it is to lakes and mountains. Lake Tahoe is less than two hours away, making it super easy to head to the snow in the winter or to the lake in summer.
Last summer we took a couple of day trips to Donner Lake. I think I prefer the beach we went to over the large, overpopulated Lake Tahoe beaches. It was a small shore-front, had bathrooms (a must), and Truckee is a little bit closer than Tahoe City. And? There’s a Dairy Queen in Truckee.
Now, I’ve talked to you all about my love of Dairy Queen. Many of you are new, and might want to check out that story. Because now, I’ve passed my love of all things DQ down to Jordan.
When I mention Donner Lake, she mentions stopping at DQ on our way home. Girl after my own heart!
Anyway, back to the point. Last year on our first trip to DQ, the special of the month was a banana cream pie blizzard.
I may have died a little and gone to pie heaven when I saw that. And it tasted even better.
So I knew, one day, I would want to recreate it at home.
And now I have.
Two-ingredient ice cream has been all the rage these days. Last year, I made this ice cream out of Cool Whip and sweetened condensed milk and it turned out awesome (are you surprised I used Nutter Butter’s?) I have an ice cream maker, but I love this recipe because it’s so easy, versatile, and I can make it (almost) fat-free (using both fat-free Cool Whip and sweetened condensed milk).
This time I kicked it up a notch with banana pudding, chunks of pie crust, and chunks of banana.
It tastes exactly like a banana cream pie. It was exactly how I remembered the blizzard, but more ice-creamy. So. Freakin’. Awesome.
I will be making this again. And, oh, the other pie creations I could make…
And it’s okay if you, ahem, eat the whole thing yourself. Because besides the pie crust, it’s fat-free!
- 1 tub Cool Whip (fat-free)
- 1 can sweetened condensed milk (fat-free)
- 4 tablespoons banana cream pudding mix (the powder, not the actual pudding) from a large box
- 1 teaspoon vanilla extract
- 1 refrigerated pie crust (from a pack of 2)
- 1 banana (more if you like lots of banana)
- Bake pie crust (flat) on a cookie sheet in a 350° oven for about 15-20 minutes (watch it after 10 minutes; you want it to be more crunchy than soft, but not burned). Let it cool, then break it into bite-sized pieces.
- Mix Cool Whip and sweetened condensed milk in a large bowl. Add pudding mix and vanilla and stir well.
- Slice your banana and cut each slice in quarters. Stir banana and pie crust chunks into ice cream base. Place mixture into a large Tupperware and freeze until hardened (at least 3 hours or overnight). Ice cream has a soft consistency.
Have a Linky Party you want me to join? Add it HERE.
Tea Party Tuesdays at Sweetology, Talent Show Tuesday at Chef in Training, Trick or Treat Tuesday at Inside BruCrew Life, Cast Party Wednesday at Lady Behind the Curtain, Sweet Treats Thursday at Something Swanky, Chic-and-Crafty at the Frugal Girls, Tastetastic Thursday at A Little Nosh, Sweet Tooth Friday at Alli-n-sons, I’m Lovin’ it Fridays at TidyMom, Sweets for a Saturday at Sweet as Sugar Cookies, A Well-Seasoned Life, Strut your Stuff Saturday at Six Sisters’ Stuff, and all of these too!