How to Make Banana Pudding Cheesecake Ice Cream

Are you a fan of banana pudding and cheesecake? Then this Banana Pudding Cheesecake Ice Cream is perfect for you. This no-churn, ultra-creamy dessert combines the nostalgic flavor of classic Southern banana pudding with the rich, tangy taste of cheesecake.

What makes this banana pudding ice cream stand out? It’s made with a velvety base of sweetened condensed milk, heavy whipping cream, and a swirl of Philadelphia No Bake Cheesecake filling for that authentic cheesecake flavor. The addition of Jell-O Banana Cream Pudding mix brings that familiar, sweet banana flavor we all know and love. The vanilla bean paste or extract adds depth and warmth.

Chunks of real chopped bananas and layers of buttery Pepperidge Farm Chessman cookies provide the perfect texture contrast. Each bite offers soft, creamy, and slightly crunchy sensations. A pinch of kosher salt rounds out the sweetness, making the flavor balanced and irresistible.

Best of all, this is a no-churn banana pudding ice cream, which means no ice cream maker is required! Just whip, fold, layer, freeze, and serve. It’s easy enough for beginner home cooks, yet indulgent enough to wow guests at your next dinner party. It’s perfect on a cone or by itself in a bowl!

Bookmark this banana pudding cheesecake ice cream. You’ll be making it on repeat.

Grocery List for the Banana Pudding Cheesecake Ice Cream

• Sweetened condensed milk
• Vanilla bean paste or vanilla extract
• Bananas
• Salt
• Jell-O banana cream pudding mix
• Heavy whipping cream
• Philadelphia no-bake cheesecake
• Pepperidge Farm Chessman cookies

Print Recipe

How to Make Banana Pudding Cheesecake Ice Cream

Author: Patrick Lee

Difficulty: Beginner

Servings: 8

Best Season: Suitable throughout the year

Description

Creamy, dreamy, and packed with banana pudding and cheesecake flavor, this no-churn ice cream is the ultimate summer dessert made with simple ingredients and no machine!

Ingredients

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Servings

• 2 cans sweetened condensed milk
• 1 tbsp vanilla bean paste or vanilla extract
• 2 ripe bananas, chopped
• 1 packet Jell-O Banana Cream Pudding Mix (3.4 oz)
• 4 cups heavy whipping cream
• 1 cup Philadelphia No Bake Cheesecake filling
• 1 cups 1–2 Pepperidge Farm Chessman cookies, crushed or whole (for layering)
• Pinch of kosher salt

Instructions

1. Chill a large metal bowl in the freezer for at least 20 minutes. This will allow the heavy cream to whip faster.
2. Whip the Cream: In the large bowl, use a hand mixer or stand mixer to whip the heavy whipping cream until stiff peaks form. Set aside.
3. Make the Base: In a separate bowl, combine sweetened condensed milk, vanilla bean paste, banana pudding mix, chopped bananas, and kosher salt. Mix until well combined.
4. Throw in a cup of the whipped cream and stir into the mix.
5. Take the remaining whipped cream and fold into the banana mixture. Be careful not to deflate the cream.
6. Fold in the cheesecake filling.
7. Layer: In a freezer-safe container, pour in the mixture. Let it freeze for at least two hours.
8. Remove it from the freezer. It should be firm but workable to add your cookies.
9. Crumble in some Chessman cookies, alternating between creamy layers and cookie layers. Top with extra cookies for crunch.
10. Freeze: Cover tightly and freeze for at least 6 hours, or overnight, until firm.
11. Serve: Scoop, serve, and enjoy!

Keywords: banana pudding, ice cream, cheesecake, banana pudding cheesecake ice cream, dessert, no-churn, homemade

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