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Homemade banana pudding cheesecake ice cream
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Banana Pudding Cheesecake Ice Cream

Course Dessert
Cuisine American
Keyword cheesecake
Prep Time 10 minutes
Freeze Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 people

Ingredients

  • 14 oz sweetened condensed milk
  • 2 Tsp vanilla extract
  • 2 Cups heavy cream
  • 2 Tbsp brown sugar
  • 1 Tsp cinnamon
  • 1/8 Tsp nutmeg
  • 1/8 Tsp salt
  • 2-3 Medium bananas sliced
  • 12 Cookies Nilla Wafers or Chessman Cookies
  • 1 Container Philadelphia No Bake Cheesecake

Instructions

  • Add 2 cups heavy cream, brown sugar, cinnamon, nutmeg and salt to a stand mixer and mix until whipped (4-5 minutes if using a traditional mixer or if you’re using a Bosch 2-3 minutes)
  • In a large bowl whisk together sweetened condensed milk and vanilla extract.
  • Fold the whipped cream into the condensed milk mixture until no streaks of color are present.
  • Pour 1/3 of the mixture into a foil lined bread pan, (see notes) add sliced drops of no bake cheesecake, bananas and cookies.
  • Repeat with mixture, bananas and cookies until done.
  • Top with Saran Wrap (plastic wrap) lightly pushing on the top to keep air out, then wrap on aluminum foil.
  • Freeze for 6-8 hours.
  • Remove from freezer 5-10 minutes before serving. Enjoy!
    Homemade banana pudding cheesecake ice cream

Notes

  • The no bake cheesecake comes in a tub at Walmart.
  • Flip your bread pan upside down and place the foil on the outside
    of it. Then flip it over and place the foil inside.
  • Feel free to add caramel, butterscotch or chocolate syrup between the layers.
  • Cheeseman Cookies are best crushed as opposed to chopped, Nilla
    wafer 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.