Indulge your taste buds with the luscious blend of cheesecake ice cream and banana pudding in this delightful frozen treat. Creamy, sweet, and bursting with flavor, this Banana Pudding Cheesecake Ice Cream is the perfect dessert to satisfy your cravings on a warm summer day. With its velvety texture and irresistible combination of classic flavors, this recipe is a must-try for all ice cream enthusiasts.
Get ready to experience a frozen dessert like no other! Our Banana Pudding Cheesecake Ice Cream recipe brings together the irresistible flavors of creamy cheesecake, ripe bananas, and the nostalgic goodness of classic banana pudding.
This heavenly treat is a delightful twist on traditional ice cream, elevating it to a whole new level of decadence. With just a few simple steps, you'll be able to create a sensational dessert that will leave everyone begging for more.
Banana Pudding Cheesecake Ice Cream is the ultimate dessert for any occasion.
Whether you're hosting a backyard barbecue, celebrating a special milestone, or simply craving a luxurious indulgence, this recipe is sure to impress. Its unique combination of flavors and textures makes it a standout dessert for summer gatherings, picnics, or even cozy nights in.
Treat yourself and your loved ones to a scoop of this exquisite ice cream and watch their faces light up with delight.
We love a good banana recipe, much like our banana cream cake.
What You'll Love About This Recipe
- Creamy, velvety texture that melts in your mouth
- The perfect balance of sweet cheesecake, ripe bananas, and vanilla-infused goodness
- A delightful blend of classic flavors with a unique twist
- Easy to make, even for beginners
- Versatile dessert suitable for any occasion or celebration
Sweetened Condensed Milk: The heart of our ice cream base. It brings a creamy sweetness that perfectly complements the other components.
Vanilla Extract: Its aromatic flavor amplifies the dessert's comforting appeal.
Heavy Cream: Whipped to perfection, it provides the fluffy, cloud-like texture of our ice cream.
Brown Sugar, Cinnamon and Nutmeg: Adds an irresistible warmth and depth to the ice cream, reminiscent of traditional banana pudding.
Bananas: The star of our banana pudding inspiration, bringing a natural sweetness and fruitiness.
Nilla Wafers or Chessman Cookies: These give a delightful crunchy contrast and echo the familiar texture of a classic banana pudding.
Philadelphia No-Bake Cheesecake: Ready-made and delightfully creamy, this brings a tangy and luscious cheesecake element to our ice cream.
- Mixer: A stand or hand mixer will whip your heavy cream into the perfect consistency. No mixer? No problem! A good old whisk and some arm muscle will do the trick.
- Pairing Knife and Cutting Board: For slicing up those bananas and cookies.
- Large Bowl: Perfect for mixing all the ingredients together.
- Loaf Pan: The ideal container for our ice cream. If you don't have one, any deep dish will do.
- Aluminum Foil: To cover the ice cream during freezing and to prevent ice crystals.
Whip it: Start by combining the heavy cream, brown sugar, cinnamon, nutmeg, and salt in your mixer. Whip it until it forms soft peaks. This should take about 4-5 minutes. If you’re using a hand mixer, it might take a little longer, but patience is key!
Mix it: In a large bowl, whisk together the sweetened condensed milk and vanilla extract. This forms the sweet and aromatic backbone of your ice cream.
Fold it: Gently fold the whipped cream into the condensed milk mixture until well blended. Remember to fold, not stir, to keep the mixture light and airy!
Layer it: Pour one-third of the ice cream mixture into your foil-lined loaf pan.
Crush: Crush up your cookies into small bite sized pieces. Then layer your ice cream batter with dollops of no-bake cheesecake, slices of bananas, and cookies. Repeat this until all your mixture is used up.
Freeze it: Cover the pan with aluminum foil or saran wrap and place it in the freezer. Let it freeze for about 8 hours or overnight for the best results.
When you're ready to serve, take it out and use a hot ice cream scoop to scoop out your ice cream.
Lining the Loaf Pan: Here's a little hack for lining your loaf pan: Flip your loaf pan upside down and place the foil on the outside of it, molding it to match the pan's shape. Then flip it back over and place the pre-shaped foil inside. This method gives you a well-fitted foil liner with minimum fuss.
Whipping Cream: To whip your cream effectively, make sure your cream is very cold. It's also beneficial to chill your mixing bowl and beaters in the fridge or freezer before starting. Cold equipment helps the cream whip up quicker and increases the volume.
Cookie Bits: If you prefer smaller, more uniform bits of cookies in your ice cream, consider crushing the cookies instead of chopping them. You could use a food processor or put them in a ziplock bag and roll them with a rolling pin.
Freezing Time: Make sure you freeze the mixture for at least 8 hours, but for the best results, freeze it overnight. It ensures the mixture sets properly, giving you that creamy, dreamy ice cream texture.
Taste as You Go: Taste your ice cream mixture before freezing. If you want it sweeter, add a bit more condensed milk. If it's too sweet, a pinch more of salt can help balance it out.
- If you can't find Philadelphia no-bake cheesecake, you can substitute it with another pre-made cheesecake filling available at your local grocery store.
- For a lighter version, you can use reduced-fat sweetened condensed milk and substitute some of the heavy cream with whole milk or half-and-half. However, note that this may affect the texture and richness of the ice cream.
- Tropical Twist: Add diced fresh pineapple and toasted coconut flakes between the layers for a tropical flavor explosion.
- Chocolate Lovers: Mix in chunks of your favorite chocolate bar or add a swirl of chocolate fudge sauce for a decadent chocolate cheesecake experience.
- Nutty Delight: Incorporate chopped toasted pecans or walnuts between the layers to add a delightful crunch and nutty flavor.
- Strawberry Dream: Replace the bananas with fresh sliced strawberries for a fruity and refreshing twist on this classic dessert.
This Banana Pudding Cheesecake Ice Cream is a luscious blend of creamy cheesecake, banana pudding, and homemade ice cream!
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
- 2 cups heavy cream
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon salt
- 2-3 bananas (optional)
- 12 Nilla Wafers or Chessman Cookies
- Philadelphia no-bake cheesecake
- In a stand mixer, combine heavy cream, brown sugar, cinnamon, nutmeg, and salt. Mix until whipped and fluffy.
- In a large bowl, whisk together sweetened condensed milk and vanilla extract until well combined.
- Gently fold the whipped cream into the condensed milk mixture until no streaks of color are present.
- Line a bread pan with foil (refer to notes) and pour one-third of the mixture into the pan.
- Add sliced drops of no-bake cheesecake, bananas, and cookies to the pan.
- Repeat the layers: mixture, bananas, and cookies.
- Continue layering until the pan is filled, finishing with a layer of the mixture on top.
- Freeze for at least 8 hours or overnight.
Cheeseman Cookies are best crushed as opposed to chopped, Nilla wafer work well as chunks, just keep this in mind while making it, if you have texture issues just don’t leave any large chunks of cookies.
Your Banana Pudding Cheesecake Ice Cream should be stored in the freezer, covered tightly with aluminum foil or stored in an airtight container. This helps prevent ice crystals from forming on the surface and keeps your ice cream as fresh as possible.
When serving, allow the ice cream to sit at room temperature for a few minutes before scooping. This softens the ice cream slightly, making it easier to scoop.
While homemade ice cream can last in the freezer for up to 2 months, it's best consumed within two weeks. Beyond this point, the flavor and texture might begin to deteriorate. Also, remember that homemade ice cream doesn't contain the preservatives that store-bought ice creams do, so it won't last as long.
And, of course, always use clean utensils when scooping your ice cream to avoid introducing any bacteria into the ice cream that could cause it to spoil faster.