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This Banana Cream Pie Ice Cream is made without a machine and tastes just like a DQ Blizzard! It’s no churn easy ice cream that tastes like a pie!

Easy Banana Cream Pie Ice Cream - this No Churn Ice Cream Recipe tastes just like a DQ Blizzard!

No churn Banana Cream Pie Ice Cream

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!

My favorite special blizzard of the month at DQ is the Banana Cream Pie Blizzard. It’s so good I died and went to heaven – and had to recreate it at home.

Three scoops of easy banana cream pie ice cream in a glass serving dish

Easy Banana Pie Ice Cream Ingredients

  • Pie Crust: You can use refrigerated crusts or my all-butter pie crust recipe, or use a store bought graham cracker crust to make it even easier.
  • Sweetened Condensed Milk: You need a 14 ounce can.
  • Heavy Whipping Cream or Cool Whip: Just depends on how easy you want to make this recipe!
  • Banana Instant Pudding: You just need the powder, not actual pudding.
  • Banana: If you want chunks of banana in your ice cream.

How to Make Banana Cream Pie Ice Cream

  1. Bake your pie crust and then let it cool. Break it into chunks.
  2. Beat your whipped cream to stiff peaks, if using.
  3. Fold sweetened condensed milk with whipped cream or cool whip and pudding mix. Add banana if desired.
  4. Freeze at least 4 hours or overnight, then eat.
Banana cream pie ice cream topped with whipped cream and caramel sauce in a serving dish


Cool Whip: Use 2 containers of any style whipped topping (regular, fat-free, sugar-free, lite) in place of the heavy cream.

Pie Pieces: Swap broken up store bought graham cracker crust, graham crackers or shortbread cookies for an easier ice cream.

Sugar-Free: Make this lower sugar by using sugar-free Cool Whip and sugar-free pudding mix.

Expert Tips

  • There is no substitute for heavy whipping cream if you’re making whipped cream. Be sure to beat it to stiff peaks (it doesn’t fold in on itself when you swipe a knife through it).
  • Be sure to use instant pudding.
  • Don’t mix the sweetened condensed milk into the whipped cream – be sure to fold it carefully.
  • Chopped bananas add a nice texture element to the ice cream, but you can leave them out if you prefer.

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Banana Cream Pie Ice Cream {without a machine!} - Crazy or Crust

Easy No Churn Banana Cream Pie Ice Cream

5 from 1 vote
This Banana Cream Pie Ice Cream is no churn and super easy to make! It tastes just like a DQ Blizzard and is so good!
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Yield 8 servings
Serving Size 1 /6th of ice cream


  • 1 pie crust (refrigerated, frozen or scratch)
  • 1 14 ounce can 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 containers (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.

Recipe Notes

  • Substitute cookies or broken graham cracker crust for the pie crust
  • Use sugar-free equivalents where possible if desired

Recipe Nutrition

Serving: 1/6th of ice cream | Calories: 643kcal | Carbohydrates: 79g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 97mg | Sodium: 294mg | Fiber: 1g | Sugar: 58g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Last Updated on February 2, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. Small boo-boo noted. It says :YIELD 8 servings SERVING SIZE 1 /6th of ice cream”. That math doesn’t work for me!
    Thanks for the recipe. I’m looking forward to trying it.

  2. Made the Banana Cream Pie Ice Cream last night as my family has been missing that flavor from PaPa Clyde’s Ice Cream parlor in Spring Hill, Florida and I think we’ve hit the jackpot!!! Such an easy recipe to follow, easy, not too many ingredients, and absolutely LOVE the Expert Tips and Varieties section of the recipe…. AWESOME FIND! Thank you

  3. Thank you for the recipe, DQ makes 2 blizzards that are out of this world, banana cream pie and chocolate fudge brownie mud slide and the unfortunate thing is you can’t get them all the time( well I guess that’s a good thing, for my wallet and my belly lol ) can I use this recipe with my Cuisinart ice cream machine??

  4. Hello, just hoping to find out if the banana cream pudding mix used was instant or cook type. Thanks, Dan

  5. I have been in mourning since Dairy Queen discontinued the Banana Cream Pie Blizzard. Thanks to Google, however, and this post, I have been able to make this amazing super simple version at home! I am all about saving fat, and couldn’t decide on the Cool Whip (save fat) vs. Whipping Cream (screw it…give me full fat) option, so I made 1/2 the recipe with Cool Whip and the other half with Whipping Cream so that I could compare the two. The flavor and texture is without doubt much better with whipping cream. The cool whip wasn’t bad, but it’s too sweet and a sticky, almost marshmallow whip texture with obvious corn syrup undertones. The whip cream version was awesome. Both require a “rest period” on the counter of about 10 minutes after you scoop straight from frozen. This gives the bananas a chance to defrost a bit from solid and the ice cream to soften slightly. Thanks for this amazing and simple recipe!!

    1. I’m glad you liked it! I like the cream texture better but the calorie count in the cool whip better, ha!! Thanks for trying the recipe!

  6. Somehow I missed this and now I am wondering why there isn’t any of this in my freezer. OH MY WORD!!