1Frozen pie shellbaked and crumbled *see Notes below
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 9x9-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.
You can also used scraps of any pie dough, rolled, baked off and crumbled. Alternately, you can use crumbled vanilla cookies, such as Nilla™.Be sure to read the Tips section above the recipe card for more tips on making this ice cream.