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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

Variations

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
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Ingredients
 

  • 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
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Instructions

  • 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
Author Dorothy Kern

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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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5 from 1 vote (1 rating without comment)

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68 Comments

  1. I love this; like serious love this! I made a banana sorbet of sorts recently but this one looks outstanding. I want this now! So good! Great recipe! 🙂 Making this over the weekend for sure! 🙂

    Reply

  2. I might have to check out Donner Lake, because it’s true Lake Tahoe can feel a little crowded. Although being in Carson Valley I’m closer to Lake Tahoe. Btw. I’m a new follower found you on Mom on Timeout. This ice cream looks delicious. I like the addition of the pudding and the face that it’s easy and doesn’t need the machine. I just discovered freezer ice creams and they are going to be a staple at my house. I’d love it if you stopped by my linky party to share this. http://acraftycook.blogspot.com/2012/04/1-month-of-fun-april-link-party-and.html

    Reply

    1. An 8 ounce tub! Thanks for asking. I use fat-free, but you can use regular, or even sugar-free. 🙂

      Reply

  5. WOW and WOW and WOW again! I didn’t think banana cream pie could get any better. I’ve been proved wrong, yet again. 🙂

    Reply