No-Churn Banana Pudding Cheesecake Ice Cream Recipe

Ingredients
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
8 oz cream cheese (softened)
1 cup ripe bananas (mashed, about 2 large bananas)
1 teaspoon vanilla extract
1 cup crushed vanilla wafers
1/2 cup banana pudding mix (instant)
1/2 cup milk
Extra vanilla wafers (for topping, optional)
Instructions
Start by making the banana pudding: In a medium bowl, whisk together the banana pudding mix and milk until thickened. Set it aside to firm up while you prepare the other ingredients.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This should only take a minute or two, and it’s key to making sure your ice cream is silky smooth.
Add the sweetened condensed milk and vanilla extract to the cream cheese, mixing until fully combined. Then, fold in the mashed bananas. This is where the magic starts to happen—the flavors are already irresistible!
In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or a stand mixer. This is what gives your ice cream its luscious, airy texture.
Gently fold the whipped cream into the banana-cream cheese mixture until fully combined. Be careful not to deflate the whipped cream too much—gentle folding is key here!
Layer the ice cream mixture into a 9x5 inch loaf pan, alternating with dollops of the prepared banana pudding and sprinklings of crushed vanilla wafers. You want to create beautiful swirls and layers of flavor throughout the ice cream.
Top with extra crushed vanilla wafers, if you’d like an added crunch in every bite. Cover the pan tightly with plastic wrap and freeze for at least 6 hours, or until firm.
When you’re ready to enjoy, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping. The wait will be worth it, I promise!

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