Banana Cream Pie Ice Cream
July 10, 2025
Made with ripe bananas and a handful of pantry staples, this no-churn ice cream is rich, creamy, and tastes just like banana cream pie.
If you’ve got ripe bananas on the counter, skip the banana bread and make this No-Churn Banana Ice Cream instead. It’s rich, creamy, and full of real banana flavor with zero need for an ice cream maker. This No-Churn Banana Ice Cream has that classic banana cream pie vibe—cool, sweet, and super satisfying.
Why You’ll Love This Recipe
- No-churn banana ice cream is easy to make with simple ingredients.
- You don’t need an ice cream maker.
- It’s a great way to use up ripe bananas.
- Tastes like banana cream pie in frozen form.
- Customize it with mix-ins like chocolate chips, cookies, or peanut butter.
- Perfect for summer or anytime you want a cool, fruity treat.
Ingredient Notes
- Ripe bananas — The riper, the better! Spotty bananas add natural sweetness and intense banana flavor.
- Heavy whipping cream — Whip it cold for the fluffiest texture. This gives the ice cream its creamy, scoopable base.
- Sweetened condensed milk — Adds richness and sweetness without the need for extra sugar.
- Vanilla extract — Enhances the banana flavor and adds a warm note.
- Cinnamon — Optional, but a pinch gives banana cream pie flavor.
- Crushed vanilla wafers — Stir in or sprinkle on top for texture and flavor.
- Mix-ins — Swirl in peanut butter, fold in mini chocolate chips, or add toasted nuts to make it your own.
Before You Make
Can I use frozen bananas?
Yes, but thaw them fully and drain excess liquid before mashing so the ice cream doesn’t turn icy.
Do I need a mixer to make this?
A hand mixer or stand mixer makes whipping the cream easier, but you can do it by hand with a whisk and some patience.
Can I make this dairy-free?
Yes—use coconut cream in place of heavy cream and sweetened condensed coconut milk instead of regular condensed milk.
Banana Cream Pie Ice Cream
Ingredients
- 2 cups cold heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 3 ripe bananas (mashed until smooth)
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 cup crushed vanilla wafers
Instructions
- In a large bowl, whip the cold heavy cream until stiff peaks form (use a hand mixer or stand mixer).
- In a separate bowl, combine mashed bananas, sweetened condensed milk, vanilla, cinnamon, and salt. Stir until smooth.
- Gently fold the banana mixture into the whipped cream, being careful not to deflate the air.
- Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and add more crushed cookies on top if you’d like.
- Cover tightly and freeze for at least 6 hours, preferably overnight, until solid.
FAQ
How long does no-churn banana ice cream take to freeze?
It needs at least 6 hours in the freezer, but overnight gives the best texture.
How long does it keep in the freezer?
Store it in an airtight container for up to 2 weeks.
Why is my ice cream icy instead of creamy?
Too much moisture (like watery bananas) or under-whipped cream can affect the texture.
Can I add protein powder to this recipe?
Yes—add 1–2 tablespoons of vanilla or banana-flavored protein powder when mixing the condensed milk and banana.
Can I use this base to make other no-churn ice cream flavors?
Absolutely! This recipe works as a base—just swap the banana for your favorite mix-ins or fruit purée.
Sprinkle of Fun
Make it a banana split night! Set up a DIY banana ice cream bar with toppings like whipped cream, sprinkles, crushed cookies, mini chocolate chips, and cherries. Put on pajamas, turn on a favorite feel-good movie, and let everyone build their own sundae masterpiece—banana-themed, of course.
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