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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, churned for a thick, scoopable texture. Finished with crushed Nilla wafers and a fresh banana slice for the classic pie experience.
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Prep Time 10 minutes
Cook Time 5 minutes
Freezing 1 day
Total Time 1 day 15 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Banana cream pie base
  • 1 very ripe banana Use very ripe for natural sweetness and strong banana flavor.
  • 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
  • 0.25 tsp vanilla extract
  • 0.25 tsp salt
  • 6 Nilla wafers, crushed (for mix-in) Reserve a few crumbs for topping if you like.
  • 1 tbsp whole milk Optional, for re-spinning if the pint needs loosened.

Equipment

  • 1 Ninja Creami ice cream maker

Method
 

Blend the custard base
  1. Add the very ripe banana, whole milk, heavy cream, instant vanilla pudding mix, granulated sugar, softened cream cheese, vanilla extract, and salt to a blender and blend until completely smooth with no banana chunks. Stop and scrape down the sides if needed, then blend again to fully smooth the custard.
Freeze
  1. Pour the blended mixture into the Ninja Creami pint container and level the top. Freeze for 24 hours until solid, with the surface looking firm and frosty.
Process and fix texture
  1. Process on the Ice Cream setting until thick and scoopable. If the texture looks too icy or doesn’t spin cleanly, re-spin with 1 tablespoon milk until smooth.
Add mix-in and serve
  1. Use the Mix-In function to fold in the crushed Nilla wafers so the ice cream turns pale with visible wafer specks. Stop when the wafers are evenly distributed.
  2. Garnish with a banana slice and serve immediately for best texture.

Notes

For the smoothest scoop, blend until truly silky—instant pudding plus ripe banana should disappear with no visible flecks. Store covered in the freezer up to 2 days; expect firmer texture and let sit 2–3 minutes before scooping. Freezing is yes, but wafer crumbs are best added right before serving. If you want a dairy-free option, swap heavy cream and whole milk for full-fat coconut cream plus unsweetened oat milk, and use dairy-free cream cheese in the same amount.