Banana cream pie is one of those classic desserts that everyone seems to love. So I thought, why not turn it into ice cream?

This dairy free banana cream pie ice cream has everything you want from the original. Creamy banana flavor, sweet cookie crumbles, and a soft swirl of caramelized bananas.

The best part is that it’s completely dairy free. I use coconut cream and oat milk to get that smooth, rich texture without any milk or cream.

It does take a little time because of the chilling and freezing, but the actual work is simple. Most of the steps just need a whisk and a bit of patience.

If you like banana desserts, this one is worth making. It tastes like a slice of pie in frozen form.

Why This Recipe Is a Keeper

True Banana Cream Pie Flavor – Ripe bananas, vanilla, and buttery cookie crumbs bring classic banana cream pie flavor to every spoonful.

Rich and Creamy – Full-fat coconut cream and a thickened banana base create a smooth, satisfyingly creamy texture without dairy.

Sweet Caramelized Banana Swirl – Maple-cooked banana slices add rich fruit flavor and soft, jammy ribbons throughout the ice cream.

Here’s What You’ll Need

For the Ice Cream Base

2 Ripe Bananas, Mashed
2 cups Full Fat Coconut Cream
1 cup Unsweetened Oat Milk
1/2 cup Granulated Sugar
1/4 cup Maple Syrup
2 tbsp Cornstarch
2 tsp Vanilla Extract
1/2 tsp Fine Sea Salt

For the Cookie Crumble

1 1/2 cups Dairy Free Vanilla Cookie Crumbs
1/4 cup Dairy Free Butter, Melted
2 tbsp Granulated Sugar

For the Banana Swirl

2 Ripe Bananas, Thinly Sliced
1 tbsp Maple Syrup
1 tbsp Fresh Lemon Juice

How to Make It

Step 1

Stir the banana slices, maple syrup, and lemon juice together in a skillet. Cook over medium heat for 3 to 4 minutes, until softened and lightly caramelized, then cool completely.

Step 2

Whisk the mashed bananas, coconut cream, oat milk, sugar, maple syrup, cornstarch, and sea salt in a saucepan until smooth.

Step 3

Cook the banana base over medium heat for 5 to 7 minutes, whisking constantly, until slightly thickened. Stir in the vanilla extract.

Step 4

Refrigerate the base and caramelized banana mixture separately for at least 4 hours.

Step 5

Combine the dairy free cookie crumbs, melted butter, and sugar. Bake at 350 F for 8 minutes, then cool completely.

Step 6

Churn the cold banana ice cream base in an ice cream maker until thick and creamy.

Step 7

Layer the ice cream with the cookie crumble and caramelized banana pieces in a freezer-safe container, cover with parchment paper, and freeze for 4 hours.

Recipe Tips

Use Full-Fat Coconut Cream

Use full-fat coconut cream rather than light coconut milk for the smoothest, creamiest ice cream. If the can has separated, stir it well before measuring so the base gets an even mix of coconut fat and liquid.

Chill the can first if needed, then measure both the thick cream and any liquid from the can to reach the full 2 cups. This helps prevent a thin base that freezes too firmly.

Choose Very Ripe Bananas

Use bananas with plenty of brown spots for the ice cream base and banana swirl. They add more natural sweetness and a stronger banana cream flavor than firm yellow bananas.

Mash the base bananas until mostly smooth before adding them to the saucepan. A few tiny pieces are fine, but large chunks can make the churned ice cream less even.

Whisk The Cornstarch Smooth

Whisk the cornstarch into the cold coconut cream and oat milk before the mixture goes on the stove. This gives the cornstarch time to dissolve and helps prevent small lumps in the finished base.

Keep whisking as the mixture cooks for the full 5 to 7 minutes. Stop when it lightly coats the whisk, since it will thicken more as it chills.

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