If you're a fan of classic Southern desserts, then you're sure to love this banana pudding ice cream recipe.
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Creamy, sweet, and packed with the flavor of fresh ripe bananas and the added bonus of cheesecake!! This frozen treat is the perfect way to cool off on a warm day.
Whether you're a seasoned ice cream maker or just starting out making your first batch of ice cream, this recipe is easy to follow and requires only a few simple ingredients.
So grab your ice cream maker (and if you don’t have one, I’ll share how you can still make it so keep scrolling).
Get ready to whip up a batch of the most delicious banana pudding cheesecake ice cream you've ever tasted!
Ingredients For Banana Pudding Ice Cream
See the recipe card At the bottom of the post for ingredient measurements
- condensed milk
- vanilla extract or vanilla bean paste
- heavy whipping cream
- brown sugar
- fresh bananas
- Nilla Wafers (vanilla wafers) or Chessman Cookies
- philadelphia no-bake cheesecake
How To Make Banana Pudding Ice Cream
With just a few simple ingredients and a stand mixer, you can whip up creamy ice cream, a delicious treat everyone will love.
Add 2 cups of heavy cream, brown sugar, cinnamon, nutmeg, and salt to your stand mixer to get started.
Then mix using the whisk attachment until the ingredients are whipped and a creamy texture, which should take around 4-5 minutes (or just 2-3 minutes if you're using a Bosch mixer). While your cream mixture is mixing, grab a large bowl and whisk together some sweetened condensed milk and vanilla extract.
Once your cream is whipped to perfection, it's time to fold it into the condensed milk mixture.
Be sure to mix until there are no streaks of color present, ensuring that your ice cream is perfectly blended. Now comes the fun part – adding the mix-ins!
Grab a foil-lined bread pan and pour 1/3 of the mixture into the bottom.
Tip: Lining your pan
Line your bread pan with foil. Then, flip it upside down so the foil is on the outside of the pan. Gently press the foil to the pan to create a smooth surface. Once you've done that, flip the pan right side up and place the foil inside. This will help your ice cream freeze evenly and make it easier to remove from the pan.
Then, add sliced drops of no-bake cheesecake, bananas, and cookies.
Tip: Cookie texture
When it comes to adding cookies to your ice cream, not all cookies are created equal. Cheeseman Cookies are best crushed, rather than chopped, to create a smooth texture that blends perfectly with the other ingredients. On the other hand, Nilla Wafers work well as chunks, adding a delightful crunch to every bite.
But here's the catch: if you're someone who's particular about texture, you'll want to make sure that you don't leave any large chunks of cookies in your ice cream. This will ensure that every spoonful is perfectly smooth and creamy.
So, keep this in mind when you're making your homemade ice cream. If you want a perfectly smooth texture, be sure to crush your Cheeseman Cookies and keep your Nilla Wafers in small, bite-sized pieces. But if you're a fan of a little extra crunch, feel free to leave some larger pieces of Nilla Wafers in the mix.
Repeat with another layer of mixture, bananas, and cookies. Keep layering until you've used all of your ingredients and the bread pan is full.
Alternatively, you can put your ice cream in an ice cream container for easy storage.
Finally, pop your banana pudding ice cream in the freezer and let it chill for at least 4-6 hours (or overnight if you can wait that long!).
Once it's frozen, remove it from the bread pan and slice it up for an extra-special treat that's sure to please.
Whether you're enjoying it on a hot summer day or as a sweet end to a meal, this banana pudding ice cream is a dessert that's worth the effort.