If you’re looking for a no-bake dessert that combines the creamy richness of cheesecake with the nostalgic flavors of banana pudding, this Banana Pudding Cheesecake Ice Cream recipe is for you.

Perfect for summer gatherings, family dinners, or just a sweet treat to cool off with, this ice cream is easy to make and impossible to resist.

Why You’ll Love This Banana Pudding Cheesecake Ice Cream

This dessert hits all the right notes:

• Creamy and smooth: Made with whipped cream, sweetened condensed milk, and a no-bake cheesecake layer.
• Sweet and nostalgic: Nilla Wafers or Chessmen cookies add that classic banana pudding crunch.
• No-bake and fuss-free: No ice cream maker is needed—just a few simple steps and your freezer does the work.
• Customizable: Add caramel, butterscotch drizzle, or extra bananas for your own twist.

Whether you’re hosting a summer BBQ, a birthday party, or a weekend dessert for the family, this banana pudding cheesecake ice cream is guaranteed to impress.

Ingredients You’ll Need

This recipe combines simple pantry staples and fresh ingredients for a layered, creamy treat:

• Sweetened condensed milk
• Heavy cream
• Brown sugar, cinnamon, nutmeg, and salt
• Vanilla extract or vanilla bean paste
• Fresh bananas (optional, but recommended)
• Nilla Wafers or Chessmen Cookies
• Philadelphia no-bake cheesecake

These ingredients come together to create a rich, custardy base with layers of cookies and cheesecake bites, giving every spoonful a mix of textures and flavors.

Tips for the Best Banana Pudding Cheesecake Ice Cream

1. Use ripe bananas for maximum flavor and natural sweetness.
2. Layering matters: Alternate the ice cream base with cheesecake slices and cookies for even distribution.
3. Custom drizzles: Caramel or butterscotch can be added between layers for an extra indulgent touch.
4. Freezer prep: Line your pan with foil for easy removal and clean slicing.

Why This Recipe is Perfect for Summer

Ice cream desserts are always a hit when the weather heats up, but this banana pudding cheesecake ice cream takes it a step further:

• It’s creamy, flavorful, and has a texture-packed bite.
• It’s simple enough for busy parents to assemble in under 15 minutes.
• It’s versatile—swap cookies, add chocolate chips, or use a different cheesecake flavor to mix it up.

Serve it straight from the freezer for a refreshing treat that everyone will love.

How to Make Banana Pudding Cheesecake Ice Cream

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 Chessmen Cookies
• 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 mins or if you’re using a Bosch 2-3 mins).

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.

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

This no-bake recipe is designed for easy assembly: layer the creamy base, add chunks of no-bake cheesecake and cookies, and repeat. Pro tip: crush your Chessmen Cookies for smoother texture or use Nilla Wafers in chunks to add crunch.

Notes:

The no bake cheesecake comes in a tub at Walmart

TIP: Flip your bread pan upside down and place the foil on the outside of it.  Then flip it over and place the foil inside.

Chessmen 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.

Frequently Asked Questions (FAQ) – Banana Pudding Cheesecake Ice Cream

1. Can I make this banana pudding cheesecake ice cream without an ice cream maker?
Yes! This recipe is completely no-bake and does not require an ice cream maker. The whipped cream and sweetened condensed milk base freezes into a creamy ice cream-like texture. Just be sure to line your pan with foil for easy removal.

2. How long does it take for the ice cream to set in the freezer?
It usually takes 4-6 hours in the freezer to firm up completely. For best results, cover it with plastic wrap or foil to prevent ice crystals from forming.

3. Can I use frozen bananas in this recipe?
You can, but fresh ripe bananas are recommended for the best flavor and texture. If using frozen, thaw them first and pat dry to avoid adding extra liquid to the mixture.

4. Can I make this recipe ahead of time?
Absolutely! This dessert is perfect for make-ahead preparation. You can assemble it a day or two in advance and store it in the freezer until ready to serve.

5. Can I use other cookies besides Nilla Wafers or Chessmen?
Yes! Shortbread cookies, vanilla wafers, or even graham crackers work well. Just keep in mind the texture—crushed cookies blend better with the ice cream, while larger chunks add crunch.

6. Can I add extra flavorings or toppings?
Definitely! Caramel or butterscotch drizzle, chocolate chips, or even a sprinkle of cinnamon on top can take this dessert to the next level.

7. Is this recipe gluten-free or dairy-free?
This version contains dairy and gluten. To make it gluten-free, use gluten-free cookies. For a dairy-free version, substitute sweetened condensed coconut milk, coconut cream, and a dairy-free no-bake cheesecake alternative.

8. How should I serve banana pudding cheesecake ice cream?
Slice it like a loaf or scoop it into bowls. It’s delicious on its own or served with extra cookies, caramel drizzle, or fresh banana slices on top.

Pro Tips for the Perfect Banana Pudding Cheesecake Ice Cream

• Use ripe bananas: For the sweetest, creamiest flavor, choose bananas that are fully ripe with a few brown spots.
• Layer thoughtfully: Alternate the ice cream base with cheesecake chunks, cookies, and bananas evenly for a balanced texture in every bite.
• Crush cookies for smooth texture: If using Chessmen Cookies, crushing them helps them blend better without large chunks; Nilla Wafers can stay chunkier if you like more crunch.
• Prevent ice crystals: Cover the loaf pan tightly with foil or plastic wrap before freezing to keep the ice cream smooth.
• Add drizzles wisely: Caramel, butterscotch, or chocolate can be added between layers or on top for extra flavor, but don’t add too much liquid, or the ice cream may not set properly.
• Quick thawing tip: Let the ice cream sit at room temperature for 5-10 minutes before slicing or scooping for cleaner edges.