This one is pretty straight forward. We wanted to see if we could get the flavor of a banana cream pie without any chunks at all. Turns out, we can!

To create this deliciousness, we made 2 different bases: an infused banana base and an infused graham cracker base. As the bases were finishing up in the ice cream maker, we swirled in some whipped topping into the banana. Then, we simply layered: banana, graham cracker. Banana, graham cracker. You get the gist. It turned out amazing! This would definitely satisfy any banana cream pie lovers out there!

Banana Cream Pie

Sweet, smooth, and perfectly banana-y!


  • Infused Banana Base
  • 2 cups heavy cream

  • 1 cup whole milk

  • 3/4 cup sugar

  • 4 overripe bananas

  • 4 large egg yolks

  • 1/4 cup powdered milk

  • whipped topping

  • Infused Graham Cracker Base
  • 2 1/2 cup heavy cream

  • 1 1/4 cup whole milk

  • 6 graham crackers

  • 1/4 cup brown sugar

  • 1/4 cup sugar

  • 1/4 cup powdered milk

  • 4 large egg yolks


  • Infused Banana Base
  • Make sure your bananas are really overripe! Peel them and put them in a bowl.
  • Add the milk, cream, and sugar in a pot. Cook the mixture over medium heat, stirring constantly, until the sugar is dissolved and the liquid starts to boil.
  • Remove the mixture from the heat. Pour the hot cream mixture over the bananas. Cover the bowl with a lid and move it to the fridge. Allow the mixture to sit overnight.
  • The next day, remove or strain the bananas out of the cream. Add the cream mixture, egg yolks, and powdered milk to a pan. Mix thoroughly.
  • Heat the mixture over medium heat until the mixture reaches 162 degrees. (No need to reduce the base this time because excess liquid was already cooked out the day before).
  • Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
  • Add the base to your ice cream maker and make the ice cream based on the maker’s instructions. 
  • Right before you take the ice cream out of the maker, gently fold some whipped topping into the banana ice cream. You should still see swirls of the whipped topping in the ice cream. Don’t overmix!
  • Infused Graham Cracker Base
  • Add the cream and milk to a medium saucepan. Add the graham crackers and cook over medium heat, stirring constantly.
  • Once the mixture comes to just a simmer, remove it from the heat and cover it with a lid. Allow it to cool to room temperature before you prepare the rest of your ice cream. Once it is cooled, run it through a fine mesh strainer to remove the soggy graham cracker pieces. (You can throw that soggy mess away). Blend the leftover cream just a bit to mix in any pieces that made their way out of the strainer.
  • Mix together the egg yolks, powdered milk, sugar, and infused cream/milk. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!
  • Pour the mixture into a saucepan and heat over medium low heat until the base reaches a temperature of 162 degrees. No need to reduce this time!
  • Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
  • Make in your ice cream maker based on the maker’s instructions. 
  • Mixing the bases together
  • Add a layer of banana ice cream, off to one side. On the other side, add a layer of graham cracker ice cream. DO NOT stir together!
  • Repeat the layers, alternating sides like a checkerboard.
  • Move the ice cream to the freezer until hardened (at least 4 hours).