Introduction: Ready for a Frozen Tropical Treat?
Craving a dessert that’s cool, creamy, and bursting with classic banana split flavors? This Banana Split Ice Cream Pie is a no-bake delight that layers a chocolate cookie crust with bananas, strawberry ice cream, pineapple, whipped cream, walnuts, and optional cherries. Perfect for summer gatherings, birthday parties, or a nostalgic treat, this pie is simple to assemble and sure to wow your guests. Ready to create a chilled, tropical masterpiece? Let’s dive in!
Overview: Why Banana Split Ice Cream Pie Shines
This Banana Split Ice Cream Pie is a no-bake dessert inspired by the classic banana split, featuring a crunchy chocolate crust, creamy strawberry ice cream, and vibrant fruit toppings. It’s vegetarian, beginner-friendly, and ideal for making ahead, offering a delightful mix of textures and flavors—crisp, creamy, fruity, and nutty—all in a refreshing frozen format.
- Time Requirement: About 20 minutes for prep, plus 4 hours for freezing.
- Difficulty Level: Easy. Simple layering and no baking required.
- Why It’s Special: The pie captures the essence of a banana split in a sliceable, shareable form, with minimal effort and maximum indulgence.
Essential Ingredients: What You’ll Need
With nine ingredients, this recipe celebrates bold, nostalgic flavors. Use ripe bananas and quality ice cream for the best results.
- 20 chocolate wafer cookies, finely crushed (about 1 ½ cups / 150 g): Forms a rich, crunchy crust.
- ¼ cup (60 g) butter, melted: Binds the crust for a firm base.
- 2 bananas, sliced: Adds sweet, creamy texture.
- 1 quart (4 cups / 1 L / 960 g) strawberry ice cream, softened: Provides a creamy, fruity layer.
- 1 (20-ounce / 567 g) can crushed pineapple, drained: Brings tangy, tropical flavor.
- 1 cup (240 mL) heavy whipping cream: Creates a light, fluffy topping.
- ¼ cup (30 g) chopped walnuts: Adds nutty crunch.
- ¼ cup (40 g) maraschino cherries (optional): Offers a classic, colorful garnish.
- Substitutions and Variations:
- Dairy-Free: Use dairy-free chocolate cookies, vegan butter, coconut ice cream, and coconut whipped cream.
- Gluten-Free: Swap chocolate wafer cookies for gluten-free chocolate cookies or graham crackers.
- Lower Sugar: Use low-sugar ice cream, reduce butter to 3 tablespoons, and skip cherries or use fresh fruit.
- Flavor Twist: Swap strawberry ice cream for chocolate or vanilla, or add a drizzle of chocolate syrup over the pineapple.
- Nut-Free: Replace walnuts with crushed pretzels, toffee bits, or omit for a smoother texture.
Why These Ingredients Matter: The chocolate crust provides a rich base, bananas and ice cream create a creamy core, pineapple adds a tangy contrast, and whipped cream with walnuts and cherries delivers a classic banana split finish.
Step-by-Step Instructions: Crafting Your Banana Split Ice Cream Pie
This no-bake recipe is quick and simple, delivering a frozen, layered dessert with minimal effort. Follow these steps for a perfect pie!
Step 1: Prepare the Crust
- In a medium bowl, mix 20 finely crushed chocolate wafer cookies (about 1 ½ cups crumbs) with ¼ cup melted butter until well-combined and crumbly.
- Press the mixture evenly into the bottom and slightly up the sides of a 9-inch pie plate, using a spoon or flat-bottomed glass to compact it.
- Place the crust in the freezer for 10 minutes to set while preparing the filling.
- Tip: Crush cookies in a food processor or in a sealed bag with a rolling pin for fine crumbs, and press firmly for a sturdy crust.
Step 2: Layer the Bananas
- Slice 2 bananas into thin rounds (about ¼-inch thick).
- Arrange the banana slices in an even layer over the bottom of the chilled crust.
- Tip: Use ripe but firm bananas to avoid mushiness, and overlap slices slightly for full coverage.
Step 3: Add the Ice Cream
- Soften 1 quart strawberry ice cream by letting it sit at room temperature for 10–15 minutes or microwaving in short bursts until spreadable but not melted.
- Spread the softened ice cream in an even layer over the bananas, smoothing with a spatula.
- Tip: Work quickly to prevent the ice cream from melting, and smooth the surface for a neat appearance.
Step 4: Add the Pineapple
- Drain 1 (20-ounce) can crushed pineapple thoroughly, pressing out excess liquid with a spoon.
- Spread the drained pineapple evenly over the ice cream layer.
- Tip: Ensure the pineapple is well-drained to avoid a soggy pie, and spread it evenly for balanced flavor.
Step 5: Whip the Cream
- In a chilled glass or metal bowl, beat 1 cup heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form, about 2–3 minutes.
- Spread the whipped cream over the pineapple layer, creating a smooth or decorative top with a spatula.
- Tip: Chill the bowl and beaters for faster whipping, and add 1 tablespoon powdered sugar if you prefer a sweeter topping.
Step 6: Garnish and Freeze
- Sprinkle ¼ cup chopped walnuts evenly over the whipped cream.
- Place the pie in the freezer for at least 4 hours, or until firm.
- Tip: Cover loosely with plastic wrap after the first hour to prevent freezer burn, and ensure the freezer is at 0°F (-18°C) or colder.
Step 7: Serve
- Remove the pie from the freezer and let sit for 5 minutes to soften slightly for easier slicing.
- Garnish with ¼ cup maraschino cherries (optional), placing one per slice or scattering over the top.
- Slice into 8 equal portions and serve immediately.
- Tip: Use a sharp knife dipped in hot water and wiped dry for clean slices, and serve frozen for the best texture.
Assembly: Creating the Perfect Banana Split Ice Cream Pie
Assembling this pie is all about layering for a balance of creamy, fruity, and crunchy textures. Here’s how to make it shine:
- Form a Sturdy Crust: Press the cookie mixture firmly for a solid base that holds up to slicing.
- Layer Evenly: Arrange bananas and spread ice cream and pineapple uniformly for consistent flavor.
- Top Beautifully: Smooth or swirl the whipped cream and sprinkle walnuts evenly for a polished look.
- Presentation Tips:
- Serve in the pie plate for a classic, shareable look.
- Garnish with extra cherries, a drizzle of chocolate syrup, or banana slices for a vibrant, retro vibe.
- Use a pie server to lift slices cleanly, showcasing the colorful layers.
- Serving Tip: Serve frozen for a refreshing, cohesive texture, perfect with a hot coffee or a tropical smoothie.
Storage and Make-Ahead Tips
This pie is designed for freezing and stores well with proper care. Here’s how to keep it fresh:
- Storing Leftovers:
- Freezer: Store covered with plastic wrap or foil in the freezer for up to 1 month. Wrap individual slices in plastic for grab-and-go servings.
- Serving Tip: Let slices sit at room temperature for 5–10 minutes before serving to soften slightly for easier eating.
- Make-Ahead Tips:
- Assemble the pie up to 1 week in advance and store in the freezer, adding whipped cream and garnishes just before serving for freshness.
- Prepare the crust and freeze it up to 2 days ahead, then add layers when ready.
- Keep ice cream in the freezer until ready to soften for assembly.
Recipe Variations: Get Creative!
Banana Split Ice Cream Pie is versatile, so you can tweak it to suit your taste. Here are some fun ideas:
- Chocolate Banana Split Pie: Use chocolate ice cream and add a layer of chocolate fudge topping over the pineapple.
- Tropical Split Pie: Swap pineapple for mango or passion fruit puree and use coconut ice cream.
- Peanut Butter Split Pie: Drizzle warmed peanut butter over the bananas and sprinkle with peanut butter chips.
- Berry Split Pie: Replace strawberry ice cream with mixed berry ice cream and use fresh berries instead of pineapple.
- Mini Split Pies: Layer in muffin tins or small jars for individual servings, adjusting quantities accordingly.
Conclusion: Savor the Frozen Bliss of Banana Split Ice Cream Pie!
You’ve just created a Banana Split Ice Cream Pie that’s as nostalgic as it is delicious! With its chocolate cookie crust, creamy strawberry ice cream, bananas, pineapple, whipped cream, and crunchy walnuts, this no-bake dessert is perfect for summer gatherings, birthdays, or any time you crave a tropical treat. Get creative with variations or serve it classically, and enjoy every chilled, flavorful bite. How will you make your pie unique? Share your ideas in the comments—I’d love to hear them!
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Banana Split Ice Cream Pie
Description
Craving a dessert that’s cool, creamy, and bursting with classic banana split flavors? This Banana Split Ice Cream Pie is a no-bake delight that layers a chocolate cookie crust with bananas, strawberry ice cream, pineapple, whipped cream, walnuts, and optional cherries. Perfect for summer gatherings, birthday parties, or a nostalgic treat, this pie is simple to assemble and sure to wow your guests
Ingredients
With nine ingredients, this recipe celebrates bold, nostalgic flavors. Use ripe bananas and quality ice cream for the best results.
-
20 chocolate wafer cookies, finely crushed (about 1 ½ cups / 150 g): Forms a rich, crunchy crust.
-
¼ cup (60 g) butter, melted: Binds the crust for a firm base.
-
2 bananas, sliced: Adds sweet, creamy texture.
-
1 quart (4 cups / 1 L / 960 g) strawberry ice cream, softened: Provides a creamy, fruity layer.
-
1 (20-ounce / 567 g) can crushed pineapple, drained: Brings tangy, tropical flavor.
-
1 cup (240 mL) heavy whipping cream: Creates a light, fluffy topping.
-
¼ cup (30 g) chopped walnuts: Adds nutty crunch.
-
¼ cup (40 g) maraschino cherries (optional): Offers a classic, colorful garnish.
-
Substitutions and Variations:
-
Dairy-Free: Use dairy-free chocolate cookies, vegan butter, coconut ice cream, and coconut whipped cream.
-
Gluten-Free: Swap chocolate wafer cookies for gluten-free chocolate cookies or graham crackers.
-
Lower Sugar: Use low-sugar ice cream, reduce butter to 3 tablespoons, and skip cherries or use fresh fruit.
-
Flavor Twist: Swap strawberry ice cream for chocolate or vanilla, or add a drizzle of chocolate syrup over the pineapple.
-
Nut-Free: Replace walnuts with crushed pretzels, toffee bits, or omit for a smoother texture.
-
Why These Ingredients Matter: The chocolate crust provides a rich base, bananas and ice cream create a creamy core, pineapple adds a tangy contrast, and whipped cream with walnuts and cherries delivers a classic banana split finish.
Instructions
Step 1: Prepare the Crust
-
In a medium bowl, mix 20 finely crushed chocolate wafer cookies (about 1 ½ cups crumbs) with ¼ cup melted butter until well-combined and crumbly.
-
Press the mixture evenly into the bottom and slightly up the sides of a 9-inch pie plate, using a spoon or flat-bottomed glass to compact it.
-
Place the crust in the freezer for 10 minutes to set while preparing the filling.
-
Tip: Crush cookies in a food processor or in a sealed bag with a rolling pin for fine crumbs, and press firmly for a sturdy crust.
Step 2: Layer the Bananas
-
Slice 2 bananas into thin rounds (about ¼-inch thick).
-
Arrange the banana slices in an even layer over the bottom of the chilled crust.
-
Tip: Use ripe but firm bananas to avoid mushiness, and overlap slices slightly for full coverage.
Step 3: Add the Ice Cream
-
Soften 1 quart strawberry ice cream by letting it sit at room temperature for 10–15 minutes or microwaving in short bursts until spreadable but not melted.
-
Spread the softened ice cream in an even layer over the bananas, smoothing with a spatula.
-
Tip: Work quickly to prevent the ice cream from melting, and smooth the surface for a neat appearance.
Step 4: Add the Pineapple
-
Drain 1 (20-ounce) can crushed pineapple thoroughly, pressing out excess liquid with a spoon.
-
Spread the drained pineapple evenly over the ice cream layer.
-
Tip: Ensure the pineapple is well-drained to avoid a soggy pie, and spread it evenly for balanced flavor.
Step 5: Whip the Cream
-
In a chilled glass or metal bowl, beat 1 cup heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form, about 2–3 minutes.
-
Spread the whipped cream over the pineapple layer, creating a smooth or decorative top with a spatula.
-
Tip: Chill the bowl and beaters for faster whipping, and add 1 tablespoon powdered sugar if you prefer a sweeter topping.
Step 6: Garnish and Freeze
-
Sprinkle ¼ cup chopped walnuts evenly over the whipped cream.
-
Place the pie in the freezer for at least 4 hours, or until firm.
-
Tip: Cover loosely with plastic wrap after the first hour to prevent freezer burn, and ensure the freezer is at 0°F (-18°C) or colder.
Step 7: Serve
-
Remove the pie from the freezer and let sit for 5 minutes to soften slightly for easier slicing.
-
Garnish with ¼ cup maraschino cherries (optional), placing one per slice or scattering over the top.
-
Slice into 8 equal portions and serve immediately.
-
Tip: Use a sharp knife dipped in hot water and wiped dry for clean slices, and serve frozen for the best texture.
FAQs: Your Banana Split Ice Cream Pie Questions Answered
Q: Can I use fresh pineapple instead of canned?
A: Yes, finely chop 2 cups fresh pineapple and drain well to remove excess juice, but canned crushed pineapple is easier and less watery.
Q: Is this pie healthy?
A: It’s a treat with ice cream, butter, and cream. Use low-fat ice cream or dairy-free alternatives for a lighter option.
Q: Why is my ice cream layer melting?
A: Soften the ice cream just until spreadable, and work quickly in a cool kitchen. Freeze the pie immediately after layering.
Q: Can I make my own crust?
A: Yes, crush 20 chocolate wafer cookies (or use chocolate sandwich cookies without filling) and mix with ¼ cup melted butter as directed.
Q: How long does it take to make this pie?
A: About 20 minutes for prep, plus 4 hours for freezing.
Q: Can I skip the cherries?
A: Yes, omit the maraschino cherries or replace with fresh strawberries or chocolate shavings for a different garnish.