Easy and delicious no churn banana ice cream. No ice cream maker required! Filled with all the flavours of banana cream pie!

no churn banana ice cream in bowls

This no churn banana ice cream is the Summer-perfect way to use up those extra bananas. And best of all, you don’t need an ice cream maker for this simple no churn ice cream.

Ingredients and Substitutions

Bananas – you’ll need 3 ripe bananas. Just slightly over-ripe is fine, but you probably want to avoid black bananas, as they can bring a bitter note to the flavour.

Sweetened Condensed Milk – this is the canned sweet, thick milk, such as Eagle Brand™ This is different from evaporated milk.

Heavy Whipping Cream – this is the 35% cream. I don’t recommend a lighter cream or the quality of the ice cream will surely suffer. You’ll need 2 1/2 cups.

Frozen Pie Shell – cooked bits of pie shell are added to the ice cream to channel the banana cream pie flavour most completely. Alternatively, you could use crumbled cookie bits, such as crumbled Vanilla Wafer Cookies, such as Nilla™ or shortbread cookies.

Tips

  • If you don’t have a 9×9-inch pan, you can use a metal loaf pan. If you go that route, as it has a lot less top surface area, you may want to stir some pie crust crumbles into the ice cream itself. The loaf pan may also take a little longer to freeze through.
  • Generously sprinkle the pie shell crumbles on top of the ice cream, so you can get a good amount of them with each scoop of ice cream.
  • You probably won’t need all of the cooked pie shell crumbles, but you can freeze them to have at the ready the next time you make this ice cream!

Top Tip

Have ripe bananas but not ready to make ice cream? Freeze the bananas and pull them out later to thaw and mash. Likewise, if you have pie dough scraps from pie making, bake them off, crumble and freeze to have them at the ready.

no churn banana ice cream in ice cream bowl
no churn banana ice cream in bowls

Get the Recipe: No Churn Banana Ice Cream

An easy and delicious banana ice cream that is no churn, so doesn't need an ice cream maker, with all the flavours of banana cream pie.
5 stars from 6 ratings
Prep Time: 15 minutes
Cook Time: 0 minutes
Freezing Time:: 6 hours
Total Time: 6 hours 15 minutes
Yield: 12 servings

Ingredients

  • 3 medium bananas, ripe (but not too over-ripe), peeled (about 1 lb)
  • 14 oz. sweetened condensed milk, not evaporated milk
  • 2 teaspoons vanilla extract
  • Pinch fine sea salt
  • 2 1/2 cups heavy whipping cream, 35% b.f.
  • 1 Frozen pie shell, baked and crumbled *see Notes below

Instructions
 

  • Bake the frozen pie shell per the package instructions. Set aside to cool, then crumble into small pieces.
  • In a large bowl, use a fork or a potato masher to mash the bananas well. Add the condensed milk and mash again until the two are mixed well. The mixture should be fairly smooth.Stir in the vanilla and salt. Set aside.
  • In the bowl of an electric mixer fitted with the whip attachment or a handheld mixer, whip the heavy cream to medium peaks. Add about 1/4 of the whipped cream to the banana mixture and stir with the spatula to fully combine. This lightens the mixture, making it easier to fold in the remaining whipped cream without losing too much aeration. Add the remaining whipped cream in 2 to 3 additions, folding gently just until combined.
  • Spoon the mixture into a 9×9-inch metal pan (or similar size sufficient to hold the mixture) and spread smooth. Sprinkle the top generously with baked pie shell crumbles.
  • Cover the ice cream with plastic wrap, then a layer of aluminum foil (helps to keep the plastic wrap on) and transfer to the freezer.
  • Freeze the mixture until firm, at least 6 hours. Before serving, let the ice cream soften at room temperature for 10 minutes before scooping.

Notes

You can also used scraps of any pie dough, rolled, baked off and crumbled. Alternately, you can use crumbled vanilla cookies, such as Nilla™ or crumbled shortbread cookies.
Be sure to read the Tips section above the recipe card for more tips on making this ice cream.
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 368kcal, Carbohydrates: 33g, Protein: 5g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 67mg, Sodium: 114mg, Potassium: 290mg, Fiber: 1g, Sugar: 23g, Vitamin A: 836IU, Vitamin C: 4mg, Calcium: 131mg, Iron: 1mg
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