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We’re taking the flavor profile of the classic bananas foster dessert and transforming it into a frozen treat – bananas foster ice cream pie!
We’ve almost made it to the warm weather season! If you live in the midwest like I do, 50 degree weather means flip flops and ice cream! Some of our favorite ice cream desserts are ice cream cupcakes and homemade oreo ice cream.
Hudsonville Ice Cream makes everyday moments even sweeter, especially with desserts like this delicious ice cream pie! As it warms up, we’re excited to gather together with our neighbors to share this pie and countdown the days to summer!
We’re taking the flavor profile of the classic bananas foster dessert and transforming it into a frozen pie.
For this recipe I used Hudsonville’s Bananas Foster ice cream which is even better than its classic namesake. It’s Banana flavored ice cream paired with brown sugar, caramelized banana swirls and vanilla wafers.
Hudsonville is focused on making moments sweeter, and this Midwest brand makes some of the best ice cream using a base recipe created in 1926!
Ice cream pie ingredients
- graham cracker crust
- sliced bananas
- Bananas Foster ice cream pie
- whipping topping
- caramel sauce
How to make ice cream pie
- Make sure your ice cream is softened and scoopable! Hudsonville Ice cream is perfect for this recipe. Be sure to remove the ice cream from the freezer and place it on the counter for 10 minutes to thaw.
- Combine the crust ingredients in a bowl. Press this mixture into a pie pan, using the bottom of a measuring cup to pack the crust down. Layer with sliced bananas. Freeze for 10 minutes.
- Transfer the thawed ice cream into the pie crust. Use the back of a spoon to evenly spread the ice cream into the crust. Return to the freezer for 20 minutes.
- Top the pie with my homemade whipped cream recipe and whipped cream swirls. Drizzle with caramel sauce and dried banana chips.
- Make this Banana Fosters inspired ice cream pie ahead of time and keep it in your freezer until you’re ready to serve. Be sure to wrap the entire pie in plastic wrap to prevent freezer burn. The pie will keep for up to 5 days in the freezer.
Total time required
- 10 minutes to make graham cracker crust
- 10 minutes to soften ice cream
- 10 minutes to assemble ice cream pie
- 4-12 hours to freeze the pie
Expert tips
★ Save some time! Did you know that you can buy graham cracker crumbs at the grocery store? Look in the baking aisle near the pre-made pie crusts!
★ Make this recipe super simple by using a store bought graham cracker crust.
★ Allow the ice cream to thaw for 10 minutes before scooping it into the pie crust.
★ Use the back of a spoon to smooth and spread the ice cream.
How to cut ice cream pie
To get clean slices, run your knife under hot water for a few seconds, wipe dry, cut 1 slice, and repeat this process for each slice.
If you’d like to incorporate more caramel in your pie, drizzle additional caramel sauce on top of the sliced bananas before adding the ice cream.
See where Hudsonville Ice Cream is sold near you with the Scoop Locator.
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Bananas Foster Ice Cream Pie
Ingredients
Crust
- 1 ½ cups graham cracker crumbs , about 9 graham crackers
- ¼ cup brown sugar
- 6 tbsp unsalted butter, melted, (3/4 stick)
- 1 large banana, sliced
Filling
Topping
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- jarred caramel sauce
- dried banana chips
Instructions
Crust
- In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Evenly place sliced bananas on top of the crust. Place the crust in the freezer for 10 minutes.
- Meanwhile, remove the container of Bananas Foster Ice Cream from the freezer and place on the counter to thaw for 10 minutes.
Filling
- Once the ice cream is thawed, transfer all the ice cream into the pie crust. Use the back of a spoon to evenly spread the ice cream into the crust. Return to the freezer for 20 minutes.
- Place a metal or glass mixing bowl and beaters from an electric mixer in the freezer.
Topping
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar and vanilla extract and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Spoon half of the whipped topping onto the pie, spread into an even layer covering the ice cream.
- Transfer the remaining whipped cream to a piping bag fit with a 1M piping tip. Pipe whipped cream swirls around the edge of the pie. Drizzle with jarred caramel sauce and top with banana chips.
- Return to the freezer until completely frozen, up to 12 hours. After the pie has been in the freezer for 1 hour, cover with plastic wrap.
- Slice and serve. Store leftovers in the freezer.
Notes
- To get clean slices, run your knife under hot water for a few seconds, wipe dry, cut 1 slice, and repeat this process.
- If you’d like to incorporate more caramel in your pie, drizzle additional caramel sauce on top of the sliced bananas before adding the ice cream.
- To save time, use a store bought graham cracker pie crust.
So glad I found your blog! I saw in your about section that you have a gluten allergy – so do I! But I’m guessing this recipe is not gluten free due to the ice cream having vanilla wafers in it? I know I can easily sub flour and other ingredients, but I was just wondering if most of your recipes are still GF/easily made GF?
Hi Chloe! Yes, this particular recipe isn’t gluten free because of the wafers in the ice cream, but I recommend subbing in Hudsonville’s seaside caramel ice cream! Most of my recipes can be made gluten free! I use King Arthur’s all purpose gluten free flour as a one for one substitute. I test most of my recipes with regular and gluten free flour.