Banana Cream Pie Ice Cream
Banana cream pie has always been one of those desserts that feels like pure comfort. It’s creamy, sweet, and nostalgic, something you’d find at a family gathering or a cozy diner. But as much as I love a slice of pie, sometimes I want that flavor in a way that’s a little unexpected, something that feels special on a warm day. That’s where Banana Cream Pie Ice Cream comes in.
This recipe takes everything you love about banana cream pie—the rich, velvety filling, the vanilla cookie crust, and that indulgent sweetness—and transforms it into an ultra-creamy ice cream. The base is custard-style, so it’s silky and smooth, infused with just the right amount of banana extract to give you that classic flavor without dealing with overripe bananas. Then, the magic happens: crushed Nilla wafers for crunch and white chocolate chips for extra sweetness. It’s a textural dream—creamy, crunchy, and melt-in-your-mouth all at once.
If you’ve got a KitchenAid ice cream attachment, you’re halfway there. The custard comes together in just a few steps: warming the cream and milk, tempering the egg yolks, and then cooking it to that perfect silky consistency. After chilling, the base churns into the kind of ice cream that rivals any scoop shop. Toss in the Nilla wafers and white chocolate chips, and suddenly you’ve got something that feels indulgent but also homemade in the best possible way.
This isn’t just ice cream—it’s a summer version of your favorite pie, and honestly, it’s the kind of dessert that makes people ask, “Can I have the recipe?”
Banana Cream Pie Ice Cream
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 5 large egg yolks
- 1 tsp banana extract
- 1 tsp vanilla extract
- Pinch of salt
For the Mix-Ins:
- 1 cup crushed Nilla wafers
- ½ cup white chocolate chips
Instructions
- In a medium saucepan, whisk together 2 cups heavy cream, 1 cup whole milk, and half the ¾ cup granulated sugar over medium heat until warm (do not boil).2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar
- In a separate bowl, whisk 5 large egg yolks with the remaining sugar until pale and thick.
- Slowly stream the warm milk mixture into the yolks, whisking constantly to temper.5 large egg yolks
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in 1 tsp banana extract, 1 tsp vanilla extract, and Pinch of salt.1 tsp banana extract, 1 tsp vanilla extract, Pinch of salt
- Pour the custard into a bowl, cover, and chill in the refrigerator for at least 4 hours or overnight.
- Attach the frozen KitchenAid ice cream bowl and churn the base for about 20–25 minutes until soft-serve consistency.
- In the last 2–3 minutes of churning, add 1 cup crushed Nilla wafers and ½ cup white chocolate chips.1 cup crushed Nilla wafers, ½ cup white chocolate chips
- Transfer to a freezer-safe container, press parchment on top, and freeze for at least 4 hours for a scoopable texture.
