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Ninja Creami Banana Cream Pie Ice Cream

Ninja Creami banana cream pie ice cream with a smooth banana-vanilla custard base and Nilla wafer crumbles folded in for a classic frozen pie feel. Frozen in the pint for a creamy, scoopable texture, then re-spun and topped with fresh banana slices.
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Prep Time 10 minutes
freeze 24 minutes
Total Time 34 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Banana cream pie ice cream base
  • 1 very ripe banana Very ripe for the best banana flavor and natural sweetness.
  • 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 Softened helps it blend in smoothly.
  • 0.25 tsp vanilla extract
  • 0.25 tsp salt
Nilla wafer mix-in
  • 6 Nilla wafers, crushed Crush to small crumbs for even distribution.
Topping
  • 1 banana slice Slice a fresh banana for serving.

Equipment

  • 1 Ninja Creami
  • 1 Ninja Creami pint container

Method
 

Blend and freeze
  1. Blend very ripe banana, whole milk, heavy cream, vanilla pudding mix (instant), granulated sugar, cream cheese, vanilla extract, and salt until completely smooth, about 30-60 seconds on high. Stop and scrape the blender if any streaks remain for a uniform custard base.
  2. Pour the mixture into the Ninja Creami pint container, cover, and freeze for 24 hours to fully set.
Process and fold mix-ins
  1. Process on the Ice Cream setting according to your Ninja Creami model for a thick, creamy texture. If the mix looks too soft or not fully churned, re-spin with 1 tablespoon milk.
  2. Use the Mix-In function to fold in crushed Nilla wafers until evenly dispersed.
Serve
  1. Garnish with a banana slice and serve immediately for the best texture and aroma.

Notes

For the smoothest result, blend thoroughly until no banana bits are visible and use softened cream cheese. Store covered in the freezer (in the pint) for up to 2 days; thaw slightly and re-process if it becomes too hard. Freezing after processing isn’t ideal beyond a couple days. Dairy swap: use half-and-half style dairy or a full-fat coconut cream alternative plus a plant-based cream cheese to keep the custard texture (note it may set a bit softer).