If you’re craving all the nostalgic flavors of banana cream pie but want an easy frozen dessert, this No-Churn Banana Cream Pie Ice Cream is for you. It’s rich, creamy, naturally dairy-free, and made without an ice cream machine. The combination of coconut milk, ripe bananas, vanilla, whipped topping, and crunchy vanilla wafers creates an ice cream that tastes just like a slice of banana cream pie.
Whether you’re making dessert for summer or simply looking for an easy homemade ice cream recipe, this banana cream pie ice cream comes together with just a handful of simple ingredients.
Why You’ll Love This Banana Cream Pie Ice Cream
- No ice cream machine required
- Naturally dairy-free
- Super creamy texture
- Easy to make ahead
- Made with simple ingredients
- Perfect summer dessert
Ingredients
- Full-fat coconut milk
- BananaVanilla extract
- Maple syrup (or honey)
- Dairy-free whipped topping
- Vanilla wafers
- Fresh banana slices
Tips for the Creamiest Banana Ice Cream
The secret to an ultra-creamy texture is freezing the blended mixture in ice cube trays before processing. The smaller cubes blend much more easily than freezing the mixture in one large container.
Don’t skip the whipped topping. It adds air and richness that makes this no-churn ice cream taste incredibly creamy.
Use a ripe banana for the sweetest banana flavor.
Substitutions
Maple Syrup
Swap with agave or honey.
Coconut Milk
Use full-fat canned coconut milk for the creamiest texture. I don’t recommend refrigerated coconut milk.
Vanilla Wafers
Use gluten-free vanilla cookies if needed.
Whipped Topping
Any dairy-free whipped topping works great.
Variations
Banana Pudding Ice Cream
Mix crushed vanilla wafers directly into the finished ice cream before freezing.
Chocolate Banana Ice Cream
Add dairy-free chocolate chips between the layers.
Peanut Butter Banana Ice Cream
Swirl in a few tablespoons of peanut butter.
No-Churn Banana Cream Pie Ice Cream (Dairy-Free)
Ingredients
Ice Cream
- 1 can 13.5 oz can full-fat coconut milk
- 1 banana
- 1 tsp vanilla
- 1 tbsp sweetener maple syrup, honey or agave
- 4 ounces dairy-free whipped topping such as coconut whipped topping
Layers
- 1 cup crushed vanilla wafers
- 4 ounces dairy-free whipped topping such as coconut whipped topping
- 1 banana sliced
Instructions
- In a blender, combine the coconut milk, ripe banana, vanilla extract, and maple syrup. Blend until smooth.
- Pour the mixture into ice cube trays and freeze for at least 6 hours or overnight, until completely frozen.
- Transfer the frozen cubes to a food processor or high-powered blender. Blend until the mixture becomes crumbly.
- Add the dairy-free whipped topping and continue processing until the mixture is smooth, creamy, and resembles soft-serve ice cream.
- Spread a layer of the ice cream into a loaf pan or freezer-safe container. Top with dollops of whipped topping, a sprinkle of crushed vanilla wafers, and a few banana slices.
- Repeat the layers one more time, then finish with additional whipped topping, crushed vanilla wafers, and banana slices, if desired.
- Serve immediately for a soft-serve consistency, or freeze for 2 to 4 hours for a firmer, scoopable ice cream.
Notes
- Full-fat canned coconut milk creates the creamiest texture. Avoid refrigerated coconut milk.
- Use a ripe banana with brown spots for the ice cream base for the sweetest flavor.
- If frozen overnight, let the ice cream sit at room temperature for 10 to 15 minutes before scooping.
Storage
Store covered in the freezer for up to two weeks.
If frozen solid, let it sit at room temperature for 10 to 15 minutes before scooping.