Banana Cream Pie Ice Cream (without a machine!)

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!

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.

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.

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.

Don’t miss these other recipes:

• Try all my NO CHURN ICE CREAM RECIPES!
• Click here for easy ways to use overripe BANANAS
• Easy Caramel Sauce for drizzling

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 minutes

Chill Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Yield 8 servings

Serving Size 1 /6th of ice cream

Cook ModePrevent your screen from going dark

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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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