Banana Cream Pie is one of my all time favorite desserts! It's always been the most-loved treat that my grandma makes, which inspired me to create my own recipe for it with a graham cracker crust! The pie is no bake and refreshing as is, but I wanted to turn it into a no churn ice cream flavor. This Banana Cream Pie Ice Cream tastes just like the pie, but it's frozen and you can lick it off of a cone!
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What You Need to Make This Recipe
Ingredients:
Bananas: Mash them up for the main delicious fruit flavor!
Heavy whipping cream: Divvy it up to make the whipped cream & pudding!
Powdered sugar: Adds a touch more sweetness to the dessert!
Egg yolks: Helps give this no churn recipe a creamier texture.
Vanilla Instant Pudding Mix: An easy way to create the banana pudding aspect of the recipe!
Salt: Helps enhance the flavors.
Graham crackers: Sprinkle some crumbs in for the crust!
Equipment:
Shallow metal pan: I used a 7 inch round pan, but you could also freeze it in a similar metal/loaf pan.
Medium pot/saucepan: This will be used to cook up the pudding!
Hand mixer: I recommend using one of these to whip up the heavy whipping cream! It makes things go a lot faster and saves your arm some energy.
How to Make This Recipe
This is another no churn recipe, so an ice cream maker is not required! And, like my other no churn ice cream recipes, it doesn't use sweetened condensed milk!
Start off by combining the egg yolks, vanilla pudding mix, salt, and half of the heavy whipping cream in a pot over low-medium heat. Stir it until it starts to bubble and thicken like pudding. Then, remove it from the heat and let it cool - this can be sped up by placing it in a bowl in the refrigerator.
While it's cooling, whip up the remaining cream with the powdered sugar. Make sure the cream is nice and cold to make the process go smoothly and quickly. You'll want to mix it with a hand mixer (gradually from low to high speed) until it reaches soft peaks (when the cream is stiff enough to hold itself together, but is still a bit droopy).
When the pudding mixture is cool, whisk in the mashed bananas. Then, gently fold the banana pudding into the whipped cream until everything is combined well. Alternately layer the ice cream mixture with graham cracker pieces in a metal pan, and then place it in the freezer for at least 4 hours.
Tips & Storage
Yes, but you'll want to chop them up in a blender or food processor so they're creamy enough to mix into the pudding. For best results & flavor, I recommend using fresh bananas!
Of course! Feel free to add bits of your favorite pie crust, Nilla wafers, etc. or leave them out completely!
It can be! Try using gluten free graham crackers or you can make it without them.
Covered in the pan in the freezer for up to 1 week.
I recommend letting the ice cream thaw for ~20 minutes so it's easier to scoop into. Serve it in a bowl, ice cream cone, topped with whipped cream, or however you like!
Did you try this recipe?
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Banana Cream Pie Ice Cream
Equipment
- Shallow metal pan/loaf pan
- Hand mixer
- Medium pot/saucepan
- Mixing bowls
- Measuring spoons
- Whisk
Ingredients
- 1½ cups heavy whipping cream divided (½ for pudding / ½ for whipped cream)
- 3 large egg yolks
- 3 tablespoons Vanilla Instant Pudding Mix
- ¼ teaspoon salt
- 1 cup mashed bananas ~2 medium bananas
- 4 teaspoons powdered sugar
- 3 graham crackers crushed
Instructions
- Place a clean & dry shallow metal pan in the freezer.
- Combine ½ of the heavy whipping cream with the yolks, pudding mix, and salt in a medium pot. Heat over low-medium heat while whisking until the mixture starts to bubble & thicken like pudding. Remove from heat and let cool (you can speed this up by placing it in a heat-resistant bowl in the refrigerator!)
- Pour the remaining ½ of the cold heavy whipping cream in a large mixing bowl and whisk (preferably with a hand mixer) until it starts to thicken. Then, add the powdered sugar and continue mixing until it reaches soft peaks (the cream should hold together well when lifted on the whisk, but still be a bit droopy).
- Mash the bananas and stir them into the pudding mixture. Then, gently fold the banana pudding into the whipped cream until it's combined well.
- Alternately layer the ice cream mixture with crushed graham crackers. Then, place it in the freezer for at least 4 hours. Enjoy!
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