Banana Cream Pie Blender Ice Cream


When I think of banana cream pie, I am instantly transported back to 1991 and my high school cafeteria.

Banana cream pie day was usually on Wednesdays, and I don’t think I’ve had a slice since those days, because I realized what went into the pie to make it “cream.” I  have  pretty much have stayed away since.

Fast forward 20 years, and I devised a pretty easy banana cream pie fix that isn’t too bad for you and is an easy treat. The best part is you only need two ingredients.

I pretty much always have frozen bananas on hand, and for some reason one day, I decided to add light coconut milk to my grocery order. It turns out, the two marry well when blended at high speeds. I hope you enjoy this idea!

Test Kitchen Tuesday’s Banana Cream Pie Ice Cream

Downloadable Word Document Recipe

Time Required: 5 minutes

Skill Level (out of 5): Plate 

Makes: 2 Servings


  • 1 cup light coconut milk (the kind in a can that you would use for Thai food cooking)
  • 2 frozen bananas, chopped into halves or quarters


  • Pour coconut milk into high speed blender
  • Add halved bananas into blender
  • Blend on medium-high until the mixture reaches a soft serve consistency
  • For hard ice cream, freeze for about 4 hours or overnight


  • Calories: 195
  • Total Fat: 8.4g
  • Saturated Fat: 6.1g
  • Cholesterol: 0mg
  • Sodium: 25.2mg
  • Carb: 29g
  • Fiber: 3.1g
  • Sugars: 16.4g
  • Protein: 1.3g
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