Banana Pudding Ice Cream {With Cheesecake}

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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Banana pudding ice cream in cone being held in hand

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 homemade banana pudding ice cream

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
  • cinnamon
  • nutmeg
  • salt
  • fresh bananas
  • Nilla Wafers (vanilla wafers) or Chessman Cookies
  • philadelphia no-bake cheesecake 
Making Banana pudding ice cream

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. 

Mixing ice cream

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. 

Lining a foil pan for making ice cream

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.

filing pan with ice cream mixture

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.

Faq icon

FAQs about Banana Pudding Ice Cream

You can use a non-dairy sweetened condensed milk substitute made from coconut milk, soy milk, or almond milk. 

These substitutes are available in many grocery stores and can be used in place of sweetened condensed milk in equal amounts. Alternatively, using coconut milk and sugar, you can make your own dairy-free sweetened condensed milk substitute.

To make this recipe dairy-free, you can also use a non-dairy alternative to heavy cream, such as coconut cream or soy cream. Simply whip the non-dairy cream until it forms stiff peaks and then fold it into the condensed milk mixture as directed in the recipe. Add sliced bananas and cookies to create layers of texture and flavor, and freeze the mixture until it's solid.

Yes, you can make this recipe without an ice cream maker. While an ice cream maker makes the process quicker and easier, it's not necessary for making homemade ice cream.

To make this recipe without an ice cream maker, follow the recipe as written until you've mixed the whipped cream into the condensed milk mixture. Then, pour the mixture into a bread pan or other freezer-safe container and add your layers of sliced bananas and cookies. Cover the pan with foil or plastic wrap and freeze it for 4-6 hours or until it's frozen solid.

Remove the pan from the freezer and stir the mixture every hour or so to prevent ice crystals from forming in your ice cream. This will help to break up any ice crystals and create a smoother texture.

When the ice cream is frozen solid, remove it from the freezer. Let it sit at room temperature for a few minutes to soften before serving. You can also use an ice cream scoop dipped in warm water to help scoop the ice cream.

While making ice cream without an ice cream maker may require a bit more time and effort. Achieving delicious results is still possible.

To store leftover ice cream, transfer it to an airtight container and place it in the freezer. Make sure the container is tightly sealed to prevent air entering and causing freezer burn. It's best to use a container that is just the right size for the amount of ice cream you have, as extra space in the container can also contribute to freezer burn.

If you're using a container with a lid, press a sheet of plastic wrap directly onto the surface of the ice cream before closing the lid. This will help prevent ice crystals from forming on the surface of the ice cream.

When you're ready to serve the leftover ice cream, remove it from the freezer and let it sit at room temperature for a few minutes to soften before scooping. Alternatively, you can microwave the ice cream for a few seconds to soften it, but be careful not to overheat it, as this can cause the ice cream to melt.

Homemade ice cream is best eaten within 1-2 weeks of being made. After that, the quality and texture may begin to deteriorate. If you have leftover ice cream in the freezer for over a couple of weeks, giving it a quick taste test before serving it is a good idea.

Finished ice cream with scoop
Banana pudding cheesecake ice cream recipe

Banana Pudding Cheesecake Ice Cream

Yield: 8 servings
Prep Time: 10 minutes
Freeze Time: 8 hours
Total Time: 8 hours 10 minutes

This homemade banana pudding cheesecake ice cream is the ultimate dessert for any occasion. It combines the classic flavors of banana pudding and cheesecake into a creamy and decadent frozen treat that is sure to satisfy any sweet tooth.


  • 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
  • 2-3 bananas (optional)
  • 12 Nilla Wafers (vanilla wafer cookies) or Chessman Cookies
  • Philadelphia no bake cheesecake


  1. Add 2 cups heavy cream, brown sugar, cinnamon, nutmeg, and salt to a stand mixer and mix until whipped (4-5 mins or, if you’re using a Bosch, 2-3 mins)
  2. In a large bowl whisk together sweetened condensed milk and vanilla extract.
  3. Fold the whipped cream into the condensed milk mixture until no streaks of color are present.
  4. Pour 1/3 of the mixture into a foil-lined bread pan (see notes)
  5. Add sliced drops of no-bake cheesecake, bananas, and cookies
  6. Repeat with mixture, bananas, and cookies.


  • The no bake cheesecake comes in a tub at Walmart.
  • Other things that can be added are caramel or butterscotch drizzle between the layers.
  • Flip your bread pan upside down and place the foil on the outside of it.  Then flip it over and place the foil inside. 
  • Cheeseman Cookies are best crushed as opposed to chopped. Nilla wafers 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.
  • You could substitute Golden Oreos in place of Nilla wafers For a fun twist.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 524Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 94mgSodium: 196mgCarbohydrates: 58gFiber: 2gSugar: 48gProtein: 8g

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