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Banana Cream Pie Ice Cream {without a machine!} - Crazy or Crust
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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 6 -8 servings
Calories 643kcal
Author Dorothy Kern

Ingredients

  • 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

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.

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