Ninja Creami Banana Cream Pie Ice Cream

Ninja Creami banana cream pie ice cream with a smooth banana-vanilla custard base, churned into a creamy, classic-pie texture. Finished with crushed Nilla wafers and a fresh banana slice for that full dessert experience.

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Prep Time 10

Freezing 24

Total Time 34

Servings: 2 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Banana cream pie base and mix-ins

1 very ripe banana
0.75 cup whole milk
0.5 cup heavy cream
2 tbsp vanilla pudding mix (instant)
2 tbsp granulated sugar
1 tbsp cream cheese, softened
0.5 tsp vanilla extract
0.25 tsp salt
6 Nilla wafers, crushed (for mix-in)

Equipment

1 Ninja Creami ice cream maker
1 Ninja Creami pint container

Method

Blend the banana cream pie base

Blend the very ripe banana, whole milk, heavy cream, vanilla pudding mix (instant), granulated sugar, cream cheese, vanilla extract, and salt until completely smooth, with no visible banana bits.
Pour the smooth mixture into the Ninja Creami pint container, making sure the top is level.

Freeze, process, and mix in wafers

Freeze the pint for 24 hours until firm, with the surface fully solidified.
Process on the Ice Cream setting; if it seems too thick to spread, re-spin with 1 tablespoon milk for better scoopable texture.
Use the Mix-In function to fold in the crushed Nilla wafers, mixing until the crumbs are evenly distributed.

Serve

Garnish with a banana slice and serve immediately for the best contrast between creamy ice cream and crisp crumbs.

Notes

Pro tip: Use a very ripe banana so the base blends smooth and tastes like banana cream pie. Keep the pint frozen up to 2 weeks; thawing will soften it and may reduce texture. Freezing is the best method—do not freeze after adding mix-ins if you plan to churn again. For a lighter option, swap heavy cream for half-and-half, knowing the texture may be slightly less rich.