Chocolate Banana Caramel Ice Cream Pie
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This easy ice cream pie combines organic Oreos, chocolate ice cream, bananas, and caramel and it’s topped with whipped cream! This simple no bake dessert is a cool treat that’s quick and easy!
If you’re looking for more frozen desserts, check out some of my other favorites like Cookies and Cream Coffee Ice Cream, Organic Rocky Road Ice Cream, or Vegan Chocolate Peanut Butter Ice Cream Bars.
Table of Contents
This Chocolate Banana Caramel Ice Cream Pie is the ultimate summer dessert. I use organic Oreos by Newman’s Own for a simple no bake crust. Then I fill this with layers of Straus Organic Chocolate Ice Cream, banana slices, and my True Caramel Sauce.
This Chocolate Banana Caramel Ice Cream Pie is topped off with Homemade Whipped Cream for the ultimate summer treat. This easy ice cream pie uses store bought ice cream for ease, feel free to use your favorite chocolate ice cream. Other organic brands that are delicious are Alec’s Ice Cream or Aldin’s Ice Cream.
Why You’ll Love This Recipe
Quick & Easy: This recipe is so easy because I’m using my favorite store bought cheese ice cream so this is quick and easy!
No Bake: I love this easy ice cream pie because it’s a no bake dessert so you don’t need to turn the oven on when it’s hot out!
Indulgent: This Chocolate Banana Caramel Ice Cream Pie is an indulgent summer dessert. It’s like an ice cream sundae all wrapped up into a slice of pie!
Ingredients
Chocolate Oreos: The best organic Oreos are Newman’s Own Organic Chocolate O’s.
Chocolate Ice Cream: I use Straus Organic Chocolate Ice Cream.
Bananas: Use perfectly ripe bananas for this, not overly ripe.
Caramel Sauce: I make my own True Caramel Sauce.
Heavy Whipping Cream: My favorite is Organic Valley.
Vanilla Extract: I use Simply Organic Vanilla Extract.
Tools Needed
Stand Mixer (or hand mixer)
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Step by Step Instructions
Step 1
To make the crust: In a food processor, add the cookies and butter. Pulse until the cookies are broken up, then blend on high until you have a uniform mixture. Transfer to a 9-inch spring form pan, and press into the bottom evenly. Set aside.
Step 2
Slice the bananas. Layer 1 quart of ice cream to fill half the pan and add banana slices and drizzle with caramel. Repeat this process again. Place the in the freezer.
Step 3
To make the topping: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream and vanilla extract. Whisk, starting on low to prevent splattering, then slowly increase the speed as the mixture thickens until it’s at full speed. Whisk until stiff peaks form.
Step 4
Spread the whipped cream topping onto the ice cream. Chill for at least 4 hours or overnight before serving.
Baker’s Tips
- A springform pan is key for this recipe so you can remove it with ease. If you don’t have a springform pan, I’d recommend using a pie pan and form the crust up the sides so you can easily remove slices.
- The trick to scooping the ice cream out is doing it evenly. I use a large spoon and all for flat scoops, but if you have an ice cream space that would be perfect.
- Make sure to use perfectly ripe bananas for this, not overly ripe like you would for baking.
Easy Substitutions
- Use vanilla ice cream in place of chocolate if you prefer.
- You can also use chocolate ganache in place of caramel for even more chocolate!
- You can sprinkle in mini chocolate chips in the layers as well.
- You can also sprinkle crushed up cookies in the layers too if you like pieces of cookie in your ice cream.
- Feel free to add rainbow sprinkles if you want.
FAQ’s
I used a springform pan here so it’s super easy to remove the pie slices. But you could use a pie pan if you prefer, just make sure to grease it well so the slices are easy to get out.
Yes, feel free to use your favorite vanilla ice cream if you want!
Store in an airtight container in the freezer.
Craving More?
Chocolate Banana Caramel Ice Cream Pie
Equipment
- Springform Pan
- Stand Mixer (or hand mixer)
Ingredients
Crust
- 13 ounces Newman’s Own Organic Chocolate O’s (1 package)
- 4 tablespoons salted butter
Filling
- 2 quarts chocolate ice cream
- 2 large bananas
- ½ cup caramel sauce
Topping
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- To make the crust: In a food processor, add the cookies and butter. Pulse until the cookies are broken up, then blend on high until you have a uniform mixture. Transfer to a 9-inch spring form pan and press into the bottom evenly. Set aside.
- Slice the bananas. Layer 1 quart of ice cream to fill half the pan and add banana slices and drizzle with caramel. Repeat this process again. Place the in the freezer.
- To make the topping: In the bowl of a stand mixer fitted with the paddle attachment, add the heavy whipping cream and vanilla extract. Whisk, starting on low to prevent splattering, then slowly increase the speed as the mixture thickens until it’s at full speed. Whisk until stiff peaks form.
- Spread the whipped cream topping onto the ice cream. Chill for at least 4 hours before serving.
Video
Notes
Nutrition
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