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Banana Cream Pie Ice Cream {without a machine!} - Crazy or Crust
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5 from 1 vote

Easy No Churn Banana Cream Pie Ice Cream

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 Time30 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 643kcal
Author: Dorothy Kern
Cost: $5


  • 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.


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


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