Why I Love This Banana Cream Pie Ice Cream
I’m a little obsessed with bananas this year, and for good reason: they are sweet, aromatic, and incredibly versatile. While many people blend frozen bananas into a quick frozen treat, this recipe is different — it recreates the lush, pudding-like texture of banana cream pie by enriching the base with egg yolks and a touch of cornstarch. The result is a smooth, creamy ice cream that captures the familiar notes of banana cream pie while delivering a richer, silkier mouthfeel than a simple frozen banana mash.
This ice cream balances the caramel tones of dark brown sugar with the bright, fruity flavor of ripe bananas. Light corn syrup helps prevent excessive crystallization, while a little salt and vanilla pull everything together. Chill time is important: the custard needs to cool and rest so the flavors settle and the texture becomes dense and scoopable once frozen. It’s a great summer treat and also a nostalgic dessert for anyone who loves classic pies transformed into frozen form.
More Pie Ice Creams
- French silk pie ice cream
- Lemon meringue pie ice cream
- Peanut butter pie ice cream
Have I Convinced You to Make This Recipe?
I hope this inspires you to make the recipe and enjoy a bowl of homemade banana cream pie ice cream. If you try it, share your thoughts and feedback so others know what to expect. Comments and ratings help home cooks decide which recipes to try next, and they also help me improve and refine instructions and tips.
Banana Cream Pie Ice Cream
Ingredients
- 1 ¾ cups whole milk
- 1 ¼ cups heavy cream
- 2 egg yolks
- ¾ cup dark brown sugar
- 1 ½ tbsp cornstarch
- 2 tbsp light corn syrup
- ½ tsp kosher salt
- 1 ½ tsp vanilla extract
- 2 cups mashed ripe bananas
Instructions
- Whisk together the milk, heavy cream, dark brown sugar, egg yolks, cornstarch, light corn syrup, and salt in a medium saucepan until smooth and evenly combined.
- Place the saucepan over medium-high heat. Stir occasionally as the mixture warms, then whisk continuously once it begins to steam. Bring the mixture to a gentle boil; once it is boiling evenly, remove from heat. If you notice any lumps, pass the custard through a fine-mesh strainer into a clean bowl.
- Whisk in the vanilla extract and the mashed ripe bananas until fully incorporated. The mashed bananas should be smooth or lightly chunky depending on your texture preference.
- Allow the custard to cool slightly on the counter for 5–8 minutes. This helps prevent thermal shock when transferring to the refrigerator.
- Pour the mixture into an airtight container and chill thoroughly in the refrigerator for 8–10 hours or overnight. Chilling improves texture and lets the flavors meld.
- When ready to freeze, remove the chilled custard from the refrigerator and follow your ice cream maker’s instructions. Typical machines with a frozen bowl or compressor take about 20–25 minutes to reach a soft-serve consistency. Scrape down the sides of the churn if needed so the mixture freezes evenly.
- Transfer the churned ice cream to an airtight container and place it in the coldest part of your freezer for an additional 4–6 hours to fully harden. For best scooping, let it sit at room temperature for a few minutes before serving.
Tips and Serving Ideas
Use bananas that are fully ripe with brown speckles for the sweetest flavor. If you prefer a smoother texture, mash the bananas well or briefly puree them before mixing into the custard. The cornstarch helps create a thicker, pudding-like base that resists ice crystals; the light corn syrup further improves scoopability.
Serve scoops on their own, in waffle cones, or alongside a slice of banana cream pie for double banana indulgence. For a textural contrast, top with crumbled graham crackers, toasted pecans, or a drizzle of caramel.
Store leftovers in an airtight container in the deepest part of the freezer to avoid freezer burn and flavor transfer. Properly stored, the ice cream will keep for several weeks, though it’s best within the first two weeks for peak flavor and texture.
Video
A video demonstration was originally available for this recipe. If you prefer visual steps, search for a banana cream pie ice cream tutorial or follow the written instructions above for an easy, reliable result.
Nutrition
Serving: 0.5 cup • Calories: 264 kcal
Nutrition information is an approximation and can vary depending on brands and ingredient substitutions.
Did you make this? Leave a comment below!