This Banana Cream Pie Ice Cream is made without a machine and tastes just like a DQ Blizzard! This recipe is also pretty easy, which is another plus!
Banana Cream Pie Ice Cream
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.
How to Make Banana Cream Pie Ice Cream
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 Banana Cream Pie Ice Cream recipe 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! 🙂
Recipe note: if you can’t stand Cool Whip, you can use heavy whipping cream instead. See instructions for how to do it.
If you don’t feel like baking pie crust for this Banana Cream Pie Ice Cream recipe you can substitute crushed cookies!
Try all my NO CHURN ICE CREAM RECIPES!
Easy No Churn Banana Cream Pie Ice Cream
- 1 refrigerated pie crust from a pack of 2
- 1 can 14 ounces sweetened condensed milk
- 4 tablespoons banana cream pudding mix the powder, not the actual pudding
- 1 teaspoon vanilla extract
- 2 cups cold heavy whipping cream OR 2 tubs 8 ounces each Cool Whip
- 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 sweetened condensed milk with pudding mix and vanilla in a large bowl and stir well.
- If using heavy whipping cream: beat cold cream until stiff peaks form then fold into the sweetened condensed milk mixture.
- If using Cool Whip: fold whipped topping into the sweetened condensed milk mixture.
- 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 4 hours or overnight). Ice cream has a soft consistency.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: April 25, 2012