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!
Servings: 8 servings
Calories: 643kcal
Cost: $5
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
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.
Notes
- Substitute cookies or broken graham cracker crust for the pie crust
- Use sugar-free equivalents where possible if desired
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