No-Churn Banana Cream Pie Ice Cream (Dairy-Free)
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.
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.
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