Roasted Banana Cheesecake Ice Cream

Take cheesecake to the next level with this roasted banana cheesecake ice cream. Enjoy a scoop, make a sundae or whip it into a decadent milkshake!

Roasted Banana Cheesecake Ice Cream | The Little Epicurean

Is it possible to make cheesecake better?  YES!  The answer is roasted banana cheesecake ice cream.

When Alex and I first starting dating he thought it was weird that I didn’t like cheesecake.  Yes, it’s true.  I don’t really like cheesecake.  Something about the texture throws me off.  It’s light and fluffy, but at the same time, heavy and dense.

If there is cheesecake in front of me, I’ll usually just pick at the graham cracker crust.  But if I happen to have cheesecake at home, I stick it in the freezer and eat it later when it’s frozen like ice cream.

I thought I’d skip a step and just make my own cheesecake ice cream.

Roasted Banana Cheesecake Ice Cream | The Little Epicurean

Cheesecake is probably one of the most ordered desserts at restaurants.  There’s even a restaurant named after this popular dessert!

I think cheesecake is the perfect dessert to turn into an ice cream.  It’s already rich, creamy, and satisfying.  It’s only natural for it be a frozen treat.  During the summer months, I love making ice cream.

Frozen treats last longer thanks to the freezer.  Ice cream not only cools you down, but it provides you with the perfect excuse to call your friends over.  (Yes, I am known to text my friends pictures of ice cream.  They know the drill and head on over to my place after work.)

Roasted Banana Cheesecake Ice Cream | The Little Epicurean

This ice cream has all the ingredients of a traditional cheesecake minus the eggs.  I’ve even included a graham cracker crumble to top the scoops.  I didn’t include the crumble in the ice cream because I like the extra crunch and texture it provides on top of the ice cream.  Plus, having the graham cracker crumble separate means you add as much as you want!

And to make this cheesecake ice cream even more special, I’ve added roasted bananas.  Roasted bananas are sweet and very flavorful.  It makes for a wonderful complement to fresh and tart flavors of cheesecake.  If you want a plain cheesecake ice cream, simply omit the bananas.

Do you need more reasons to try this fun, exciting, and luxurious cheesecake ice cream?  Think about it this way: you need a fork to eat regular cheesecake.  No utensils are needed to enjoy a scoop of cheesecake ice cream!

Roasted Banana Cheesecake Ice Cream

Take cheesecake to the next level with this roasted banana cheesecake ice cream. Enjoy a scoop, make a sundae or whip it into a decadent milkshake!

Yield: about 1 1/2 quarts

Author Maryanne Cabrera

Ingredients

Cheesecake Ice Cream Base:

  • 8 oz cream cheese
  • finely grated zest of half a lemon
  • 3 teaspoons fresh lemon juice
  • 1/2 cup creme fraiche, or sour cream
  • 1 1/2 cup whole milk
  • 3/4 cup heavy cream
  • 1/2 cup granulated sugar

Roasted Banana:

  • 3 medium bananas, ripe, sliced
  • 3 Tablespoons light brown sugar
  • 1 Tablespoon unsalted butter, melted
  • 1/4 teaspoon fine sea salt

Graham Cracker Crumbs:

  • 1/2 cup graham crackers, ground
  • 1/8 teaspoon fine sea salt
  • 2 Tablespoons unsalted butter, melted

Instructions

Cheesecake Ice Cream Base:

  1. In a large food processor, process cream cheese, lemon zest, lemon juice, and creme faiche until smooth.  Slowly add milk, cream, and sugar.  Process until smooth.

  2. Transfer mixture to an airtight container. Store in fridge and let mature overnight.

Roasted Banana:

  1. Preheat oven to 350 degrees.  Toss sliced bananas in a bowl with brown sugar, melted butter, and salt.  Spread bananas out on parchment lined baking sheet.  Bake for 20-25 minutes until bananas have softened and sugar has begun to caramelize. Remove from oven and transfer bananas and any liquids into another container.  Allow to cool to room temperature.  Store in the fridge until ready to use

Graham Cracker Crumbs:

  1. Preheat oven to 350 degrees F.  In a small bowl, combine ground crackers, salt, and melted butter. Spread on a parchment lined baking sheet. Bake for 8-10 minutes until toasted. Crumbs with crisp up as they cool.

Assembly:

  1. Churn ice cream base according to ice cream maker according to your unit's instructions.** Once the volume has increased by half and mixture has reached a soft serve consistency, add roasted bananas.  If necessary, break up cold roasted banana into chunks before dropping to into ice cream maker.

  2. Once bananas have been distributed, transfer mixture into an airtight container and let harden in the freezer for at least 45 minutes before serving.

  3. Serve ice cream with cooled graham cracker crumbs.

Roasted Banana Cheesecake Ice Cream | The Little Epicurean

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Comments

Millie l Add A Little

Love how roasting fruits bring out their natural sweetness! This looks lush and love the graham cracker crumbles!
http://youtube.com/addalittlefood

    Maryanne Cabrera

    Thanks Millie! Roasting does wonders! It’s the perfect way to use up excess fruits :)

Renee

Ah, this just looks amazing! Yum! The crumble on top is such a good idea. I love to have that crunchiness (:

    Maryanne Cabrera

    Hi Renee! Thanks so much! Crunch is definitely a dessert requirement for me :)

Erika

Wow! I can almost taste it!

dina

what a yummy flavor!

Donna

Wow, this looks great, and I imagine the flavor is twice as good.

Becky (The Cookie Rookie)

You blog is my new favorite!! I’ve been searching through pages for the past hour and everything is GORGEOUS! I feel like I have a new blog crush! beautiful beautiful work!

    Maryanne Cabrera

    I’m so happy you found me! Thank you SO MUCH! I really appreciate it!

Sara

I’m really excited to try this recipe & have all the ingredients. But not sure what to do with the graham cracker crumbs. You have the list & the oven temp…?

    Maryanne Cabrera

    Thanks for bringing that to my attention. I have updated the recipe. I hope you enjoy it!

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