Banana Pudding Ice Cream

Banana Pudding Ice Cream is packed with Nilla Wafers, sweet bananas, and a swirl of cheesecake filling - making this rich, creamy, and delicious!

Course Dessert

Cuisine American

Keyword banana, cheesecake, ice cream, pudding

Prep Time 10

Freeze 8

Total Time 8 10

Servings

Calories 518kcal

Equipment

mixer (hand or stand)
pairing knife
Cutting board
Large Bowl
Whisk
Loaf Pan
aluminum foil

Ingredients

2 cups heavy cream
2 tablespoons brown sugar
1 tsp cinnamon
⅛ tsp nutmeg
⅛ tsp salt
14 oz sweetened condensed milk
2 tsp vanilla extract or 1 tsp vanilla bean paste
3 bananas - sliced - optional
12 Nilla Wafers or Chessman Cookies
1 cup Philadelphia no-bake cheesecake - pre-made in the tub

Instructions

Add the heavy cream, brown sugar, cinnamon, nutmeg, and salt to a stand mixer and mix until whipped (4-5 mins).
In a large bowl whisk together the sweetened condensed milk and vanilla extract.
Fold the whipped cream mixture 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 the sliced bananas, dollops of no-bake cheesecake, and crumbled cookies.
Repeat with the mixture, bananas, and cookies.
Swirl with a knife.
Chill in the freezer until firm - approx 6+ hours.

Notes

The no-bake cheesecake comes in a tub at your local grocery store.

Other things that can be added are caramel or butterscotch drizzle between the layers.

**TIP: Flip the 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.

Nutrition