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Banana Pudding Cheesecake Ice Cream Recipe

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4.1 from 41 reviews

  • Author: Amina
  • Total Time: 8 hours 20 minutes
  • Yield: 8 servings

Description

Indulge in a creamy, dreamy Banana Pudding Cheesecake Ice Cream that’s layered with luscious no-bake cheesecake, ripe bananas, and crunchy Nilla Wafers or Chessman Cookies. This no-churn ice cream dessert is flavored with warm spices like cinnamon and nutmeg, sweetened condensed milk, and finished with a smooth vanilla touch, making it the perfect treat for warm days or anytime you crave a nostalgic comfort dessert.

Ingredients

Ice Cream Base

  • 14 oz sweetened condensed milk
  • 2 tsp vanilla extract or 1 tsp vanilla bean paste
  • 2 cups heavy cream
  • 2 tablespoons brown sugar
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp salt

Layers

  • 2-3 ripe bananas, sliced (optional)
  • 12 Nilla Wafers or Chessman Cookies
  • Philadelphia no bake cheesecake, sliced or dolloped
  • Optional: caramel or butterscotch sauce for drizzling

Instructions

  1. Prepare the whipped cream base: In a stand mixer, combine 2 cups of heavy cream, 2 tablespoons of brown sugar, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Whip the mixture for 4-5 minutes until stiff peaks form (or 2-3 minutes if using a Bosch mixer).
  2. Mix condensed milk and vanilla: In a large bowl, whisk together 14 oz sweetened condensed milk and 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste until smooth.
  3. Fold whipped cream into condensed milk mixture: Gently fold the whipped cream into the sweetened condensed milk mixture until fully combined and no streaks remain, creating a smooth ice cream base.
  4. Layer the ice cream dessert: Pour one-third of the ice cream mixture into a foil-lined bread pan to create the first layer. Then add a layer of sliced no-bake cheesecake, followed by slices of bananas and a sprinkle of Nilla Wafers or Chessman Cookies.
  5. Repeat layering: Add another one-third of the ice cream mixture, then layer again with bananas and cookies. Optionally drizzle caramel or butterscotch sauce between these layers for extra flavor.
  6. Finish and freeze: Pour the remaining ice cream mixture on top to create the final layer. Cover the pan with foil or plastic wrap and freeze for at least 8 hours until firm and scoopable.
  7. Serve: Scoop and enjoy this creamy, layered banana pudding cheesecake ice cream as a refreshing dessert.

Notes

  • Line the bread pan with foil for easy removal of the ice cream once frozen.
  • You can substitute brown sugar with white sugar if preferred, but brown sugar adds a nice depth of flavor.
  • If you prefer, use chessman cookies as an alternative to Nilla Wafers for a spiced cookie flavor.
  • Adding caramel or butterscotch sauce is optional but strongly recommended for an extra layer of sweetness and flavor.
  • This is a no-churn ice cream; no ice cream maker is needed.
  • Bananas are optional; omit if you want just a classic vanilla cheesecake ice cream base.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/banana-pudding-cheesecake-ice-cream-recipe/