This yummy Banana Pudding Cheesecake Ice Cream dessert is as fun to make as it is to eat! This no-bake creation is the perfect treat for any occasion. Imagine layers of creamy, spiced whipped cream, sweet bananas, crunchy cookies, and rich cheesecake all coming together in a rich, frozen recipe.
Whether you’re whipping this up for a special gathering or just to satisfy a sweet craving, this Banana Pudding Cheesecake Ice Cream is a must try.
Ingredients
- 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 or Chessman Cookies
- Philadelphia no bake cheesecake
Equipment
- Mixer (Hand or Stand)
- Pairing Knife
- Cutting Board
- Large Bowl
- Whisk
- Loaf Pan
- Aluminum Foil
Prep time: 10 min | Freeze time: 8 hours | Total: 8 hours 10 min
Yield: 8 servings
Instructions:
Step 1: In a stand mixer, combine 2 cups of heavy cream, brown sugar, cinnamon, nutmeg, and salt. Mix until the cream is whipped, which should take about 4-5 minutes (or 2-3 minutes if using a Bosch mixer).
Step 2: In a large bowl, whisk together the sweetened condensed milk and vanilla extract.
Step 3: Gently fold the whipped cream into the condensed milk mixture until fully combined and no streaks remain.
Step 4: Pour one-third of the mixture into a bread pan lined with foil.
Step 5: Add slices of no-bake cheesecake, along with layers of banana slices and cookies.
Step 6: Repeat the process, layering the remaining mixture with more bananas and cookies.
You can add caramel or butterscotch drizzle between the layers to finalize the recipes.
