If you have a sweet tooth that craves a creamy, dreamy treat, the Banana Pudding Cheesecake Ice Cream Recipe is about to become your ultimate favorite. It’s that perfect fusion of luscious cheesecake, the nostalgic comfort of banana pudding, and the cool delight of homemade ice cream. Every spoonful wraps you in layers of smooth cream, banana slices, and crunchy cookies, creating a memorable dessert experience that’s both sophisticated and wildly comforting. Trust me, once you try this recipe, you’ll find it impossible to resist making it over and over again.

Ingredients You’ll Need

A clear glass dessert cup holds two scoops of light cream-colored ice cream. One scoop is slightly melting, causing some creamy liquid to drip down. Stuck into the ice cream are a golden-brown waffle cone piece on the right and a rectangular cookie with an orange giraffe design on the left. In front of the cup, a silver spoon is scooping up some of the melting ice cream. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Don’t let the variety of ingredients scare you—each one is simple yet essential, coming together to create the ideal balance of rich, sweet, and textured flavors. These components work harmoniously to shape the signature taste and velvety mouthfeel of this Banana Pudding Cheesecake Ice Cream Recipe.

14 oz sweetened condensed milk: Adds natural sweetness and creamy richness that forms the ice cream base.
2 tsp vanilla extract or 1 tsp vanilla bean paste: Brings warmth and depth to the flavor profile with genuine vanilla notes.
2 cups heavy cream: Provides that luxurious, thick texture essential for a smooth ice cream consistency.
2 tablespoons brown sugar: Introduces a caramel-like sweetness and helps balance the spices.
1 tsp cinnamon: Adds a cozy, aromatic touch that pairs beautifully with banana and cheesecake.
1/8 tsp nutmeg: Delivers subtle spice complexity to elevate the overall flavor.
1/8 tsp salt: Enhances and brightens all the sweet elements in the mixture.
2-3 bananas (optional): Fresh slices bring natural sweetness and authentic banana pudding vibes.
12 Nilla Wafers or Chessman Cookies: Contribute crucial crunch and nostalgic texture for that classic layered effect.
Philadelphia no bake cheesecake: Adds creamy, tangy layers reminiscent of traditional cheesecake without baking fuss.

How to Make Banana Pudding Cheesecake Ice Cream Recipe

Step 1: Whip the Cream and Spices

Start by combining heavy cream, brown sugar, cinnamon, nutmeg, and salt in your stand mixer. Whip this mixture for 4-5 minutes until it reaches stiff peaks, creating a fluffy, spiced whipped cream base that’s bursting with comforting flavors. This step is the foundation of the creamy texture and aromatic notes you’ll love.

Step 2: Mix Condensed Milk and Vanilla

In a separate large bowl, whisk together the sweetened condensed milk and vanilla extract or vanilla bean paste. This mixture will bring immense sweetness and richness to the ice cream base, perfectly complementing the whipped cream’s airy lightness.

Step 3: Fold Whipped Cream into Condensed Milk

Gently fold the whipped cream into the condensed milk mixture. Take your time here—folding instead of stirring helps preserve the whipped texture, creating a luscious, smooth ice cream base without losing any of that beautiful fluff.

Step 4: Assemble the Layers

Line a bread pan with foil for easy removal later. Pour one-third of the creamy mixture into the pan as your first layer. Then add slices of no-bake cheesecake, fresh banana slices, and a handful of Nilla Wafers or Chessman Cookies. This layering technique ensures every bite is a perfect harmony of creamy, fruity, and crunchy textures.

Step 5: Repeat and Optional Enhancements

Repeat the layering process two more times with the remaining mixture, bananas, cookies, and cheesecake. For an extra touch of indulgence, drizzle caramel or butterscotch sauce between the layers. This alternate layering will build complexity and surprise in every spoonful of this Banana Pudding Cheesecake Ice Cream Recipe.

How to Serve Banana Pudding Cheesecake Ice Cream Recipe

Two clear glass dessert bowls are placed on a white marbled surface. Each bowl contains a single scoop of light beige ice cream with a slightly rough texture, showing small darker bits inside. The bowl on the right has a rectangular biscuit standing upright next to the scoop, which is light brown with a darker brown inner design. In the background, there are some yellow bananas and a partially visible black container with a scoop resting on it. The scene is softly lit, focusing on the creamy texture and cool appearance of the ice cream. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider topping your dessert with crushed Nilla Wafers, a sprinkle of cinnamon, or even a small dollop of whipped cream to enhance both the look and taste. These simple garnishes add extra texture and visual appeal, making your homemade creation feel truly special.

Side Dishes

This ice cream pairs beautifully with warm fruit cobblers, simple butter cookies, or a drizzle of fresh berry sauce. Serving it alongside these can add exciting contrasts – warm and cold or tart and sweet – that delight the palate.

Creative Ways to Present

For a party or family gathering, serve scoops of this Banana Pudding Cheesecake Ice Cream Recipe in small clear glasses layered with extra crushed cookies and banana slices as a trifle-style dessert. Another fun idea is to spoon it over warm brownies for an instant gourmet sundae.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and trust me, it’s a miracle if you do), keep them stored in an airtight container in the freezer. This preserves the flavors and texture so you can enjoy the same creamy delight later.

Freezing

Freeze the assembled ice cream in the foil-lined bread pan for at least 8 hours or overnight. This ensures it sets properly, allowing the layers to meld into one unforgettable dessert experience.

Reheating

This dessert is best enjoyed cold right out of the freezer, so reheating isn’t recommended. If it becomes too firm, simply let it sit at room temperature for 5-10 minutes before scooping for perfect creaminess.

FAQs

Can I use regular vanilla extract instead of vanilla bean paste?

Absolutely! Both vanilla extract and vanilla bean paste work wonderfully in this Banana Pudding Cheesecake Ice Cream Recipe. Vanilla bean paste will give you a more intense flavor and those pretty specks, but regular extract is a delicious, perfectly acceptable option.

Do I have to use no-bake cheesecake, or can I substitute with regular cheesecake?

No-bake cheesecake works best here because it keeps the layers soft and manageable when freezing, but if you only have baked cheesecake, feel free to chop it finely and layer carefully. Just expect a slightly firmer texture.

Are bananas necessary in this recipe?

While bananas add authenticity and natural sweetness that capture the essence of banana pudding, this recipe works well even without them. You could also try alternative fruits like mango or peaches for a fun twist.

Can I make this recipe without an ice cream maker?

Yes! This Banana Pudding Cheesecake Ice Cream Recipe is designed to be an easy homemade ice cream without a machine. The whipped cream base and freezing method create a creamy texture without churning.

How long can I keep this ice cream in the freezer?

For the best flavor and texture, try to enjoy it within 1-2 weeks. Beyond that, it might develop freezer burn or lose some of its creamy consistency, but it will still be tasty.

Final Thoughts

Treat yourself and your loved ones to this incredibly satisfying Banana Pudding Cheesecake Ice Cream Recipe that perfectly marries comfort and elegance in every bite. Whether it’s for a casual family night or impressing guests, making this at home will quickly become a cherished go-to dessert. So, get those ingredients out, whip up this sensational layered delight, and enjoy the smiles that follow!