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–+ servings
two scoops of banana pudding ice cream with a square sugar cookie in a bowl.
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5 from 2 votes

Banana Pudding Cheesecake Ice Cream

Banana Pudding Cheesecake ice cream is sure to be a hit with its smooth and creamy texture, sliced fresh bananas, cheesecake, and vanilla sugar cookie crumbles.
Prep Time15 minutes
Cook Time0 minutes
Freezing8 hours
Total Time8 hours 15 minutes
Course: Desserts
Cuisine: American, American Southern
Servings: 8
Calories: 615kcal
Author: Kelly Bloom
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Equipment

Ingredients

  • 2 cup heavy cream
  • 2 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt
  • 14 oz sweetened condensed milk 1 can
  • 1 tablespoon vanilla extract
  • 3 medium bananas fresh, peeled, and sliced
  • 12 Vanilla Wafers Chessman, Vanilla Wafers, etc
  • 16 oz cheesecake filling Homemade or Philadelphia No Bake Cheesecake filling

Instructions

  • Add the heavy cream, brown sugar, cinnamon, nutmeg, and salt in a large mixing bowl with hand or stand mixer for 5 minutes.
    PRO TIP: If you decide to use an electronic ice cream maker, do not whip the heavy cream. The churning process will aerate the whipped cream. Just combine with the condensed milk and vanilla.
    2 cup heavy cream, 2 tablespoon brown sugar, 1 teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon salt
  • In a separate bowl, whisk the sweetened condensed milk and vanilla together.
    14 oz sweetened condensed milk, 1 tablespoon vanilla extract
  • Fold the whipped cream and sweetened condensed milk together. Gently fold until the two mixtures are evenly combined.
  • Line a loaf pan with aluminum foil or parchment paper. This let's you lift the ice cream out easier later.
    PRO TIP: Turn your loaf pan upside down, cover with aluminum foil. Remove the foil, flip the loaf pan, and set the aluminum foil liner inside!
  • Pour in some of the ice cream mixture and add dollops of the cheesecake filling, sliced bananas, and cookie chunks. Make two or three layers from the ice cream mixture and top each with the cheesecake, sliced bananas, and cookies.
    3 medium bananas, 12 Vanilla Wafers, 16 oz cheesecake filling
  • For the top layer, only add cookie crumbles (exposed banana slices will discolor brown).
    PRO TIP: If using and electronic ice cream maker like the Cuisinart, layer the banana slices, cheesecake mixture, and cookie chunks into a loaf pan or ice cream hardening container. Don't add the mix in's to the Cuisinart.
  • Cover with plastic wrap and place in the freezer for 6 to 8 hours until frozen.

Notes

  • Lower your freezer to 0℉ before making this homemade no churn ice cream.
  • Be sure to bury the sliced bananas in the ice cream layers, as any exposed bananas will discolor an unattractive brown.
  • Philadelphia ready to use cheesecake is fast and easy if available.
  • Use different types of cookies or cake, like graham crackers or Oreos.

Nutrition

Calories: 615kcal | Carbohydrates: 69g | Protein: 10g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 101mg | Sodium: 369mg | Potassium: 534mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1040IU | Vitamin C: 6mg | Calcium: 197mg | Iron: 2mg