Banana Cream Pie Ice Cream Recipe

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This rich and creamy banana cream pie ice cream recipe tastes just like the classic dessert—only better because it’s homemade! Loaded with fresh banana puree and crunchy vanilla wafer chunks, it’s the ultimate summer treat for ice cream lovers. Perfect for family ice cream maker traditions.

Whether you’re craving a no-churn alternative or a classic custard base, this recipe delivers that signature banana cream pie flavor in every scoop.

Why You’ll Love This Homemade Banana Cream Pie Ice Cream

• Authentic Flavor: Real ripe bananas and vanilla wafers mimic the pie filling and crust.
• Creamy Texture: A rich custard base creates scoopable, restaurant-quality results.
• Family-Friendly: Fun to make with kids and perfect for hot summer days.
• Customizable: Easy to adapt for your ice cream maker or experiment with mix-ins.

Banana Cream Pie Ice Cream

During the summer we love to drag in the ice cream maker from the garage.  We have one of the fun older ones where you use the rock salt.  It’s one of those fun family traditions during the summer!

My husband had mentioned a few times lately how much he was wanting some Banana Cream Pie… so I thought I’d try my hand at creating a Banana Cream Pie Ice Cream recipe complete with chunks of vanilla wafers.

This Banana Cream Pie Ice Cream is loaded with banana puree and delicious chunks of vanilla wafers… just like banana cream pie!

Banana Cream Pie Ice Cream Recipe

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Ingredients

• 1 cup heavy cream
• 3 cups half-and-half cream
• 8 egg yolks
• 1 cup sugar
• 1/8 teaspoon salt
• 3 large ripe bananas pureed
• 1 tablespoon lemon juice
• 1 1/2 cups broken vanilla wafer chunks

Instructions

• Pour heavy cream and half-and-half into a saucepan and heat over medium-low heat until it’s barely simmering. Turn the heat to low.
• Whisk together the 8 egg yolks, sugar and salt in a large bowl until combined.
• Slow add the heated cream and half-and-half mixture to the egg mixture, 1/2 cup at a time, whisking quickly to combine.
• Continue slowly adding the heated mixture to the egg mixture while whisking until about 2/3’s has been added. Then slowly pour, while whisking, the egg mixture into the remaining heated cream and half-and-half on the stove.
• Turn the heat up to medium-low and continue to stir until the mixture thickens and coats the back of the spoon, approximately 5-10 minutes.
• Transfer mixture to a bowl. Let it cool for about 20 minutes before covering and placing in the refrigerator overnight.
• The next day puree the bananas till smooth adding the lemon juice to help with the browning.
• Mix the banana puree into your refrigerated ice cream base. Then pour your ice cream mixture into your ice cream maker and prepare as directed.
• Once the ice cream has reached a soft serve consistency add the vanilla wafer chunks. Let the ice cream maker finish mixing and then place in the freezer to finish hardening.

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Tips for the Best Banana Cream Pie Ice Cream

• Ice Cream Maker: This recipe works great with traditional rock salt machines or modern compressor models.
• Make-Ahead: Prepare the custard base the day before for easier churning.
• Variations: Try adding a swirl of caramel or using graham crackers for a twist.
• Mess-Free Fun: Keep wipes handy for sticky fingers—ice cream is always a hit with kids!

This homemade banana cream pie ice cream is a crowd-pleaser that brings pie flavors to a frozen treat. Perfect for summer parties, family nights, or whenever you need a cool dessert.

I hope you get to enjoy making some homemade ice cream this summer and if you like Banana Cream Pie I hope you get a chance to try out my recipe.