Skip to content
The Little Epicurean
  • About
  • Desserts & Baking
  • Ingredient Index
  • Recipe Index
facebookinstagrampinteresttiktok
  • Recipes
  • Cuisine
    • Asian
    • Filipino
    • French
    • Italian
    • Japanese
    • Mexican
  • Desserts
    • All Desserts
    • Breads & Rolls
    • Brownies, Bars, & Pastries
    • Cakes
    • Cookies
    • Cupcakes & Muffins
    • Donuts, Pancakes, & Waffles
    • Ice Cream
    • Pies & Tarts
    • Porridge & Puddings
    • Scones & Biscuits
  • Drinks
    • All Drinks
    • Cocktails
    • Coffee & Tea
    • Mocktails
    • Smoothies
  • Ingredient
    • Cheese
    • Chocolate
    • Coffee
    • Meat
    • Nuts
    • Peanut Butter
    • Pumpkin
    • Seafood
    • Vegetables
  • Occasion
    • Birthday
    • Christmas
    • Easter
    • Fourth of July
    • Halloween
    • Memorial Day
    • Mother’s Day
    • Thanksgiving
    • Valentine’s Day
  • About
  • Privacy Policy
  • Terms
  • Contact
facebookinstagrampinteresttiktok
Home ·  Recipes

Roasted Banana Cheesecake Ice Cream

Author: Maryanne CabreraPublished: Jun 16, 2014Updated: Apr 1, 2021
View Recipe14 Reviews
This post may contain affiliate links. Read our disclosure policy.

This roasted banana cheesecake ice cream combines multiple treats into one. Enjoy a scoop on its own, stack them for 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.

Cheesecake is a very popular dessert. It’s difficult to find a restaurant that doesn’t have cheesecake on their dessert menu.

There’s even a restaurant named after this popular dessert!

Roasted Banana Cheesecake Ice Cream | The Little Epicurean

Cheesecake Ice Cream

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.  

The recipe listed here is quite versatile. Feel free to add swap out the roasted bananas for your choice of fruit.

This recipe works well with strawberries, raspberries, and blueberries!

Roasted Banana Cheesecake Ice Cream | The Little Epicurean

Base + Components

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.  

And to make this 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.

Roasted Banana Cheesecake Ice Cream | The Little Epicurean

Recommended Equipment

I personally use this compressor ice cream machine. It’s a bit more expensive than other ice cream machines. However, it is worth the price if you make ice cream and sorbets often.

The compressor machine doesn’t require you to freeze the churning canister ahead of time, unlike most ice cream makers. Simply pour the chilled ice cream mixture into the machine and start churning.

If you make ice cream infrequently, I recommend this simpler ice cream maker. I used this one for several years before upgrading. This version requires the freezer bowl to chill in the freezer for at least 24 hours before use.

More fun ice cream flavors you might enjoy:

  • Rum raisin ice cream features golden raisins soaked in dark rum for over 72 hours! 
  • Chocolate chunk ricotta ice cream is sweetened with honey and studded with dark chocolate.
  • Mojito coffee ice cream is a riff on the popular iced coffee at Philz Coffee.
Roasted Banana Cheesecake Ice Cream | The Little Epicurean

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 ½ quarts
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Freeze Time: 45 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 8
Print Recipe Pin Recipe Rate Recipe

Ingredients

Cheesecake Ice Cream Base:

  • 8 oz cream cheese
  • finely grated zest of half a lemon
  • 3 teaspoons fresh lemon juice
  • ½ cup creme fraiche, or sour cream
  • 1 ½ cup whole milk
  • ¾ cup heavy cream
  • ½ cup granulated sugar

Roasted Banana:

  • 3 medium bananas, ripe, sliced
  • 3 Tablespoons light brown sugar
  • 1 Tablespoon unsalted butter, melted
  • ¼ teaspoon kosher salt

Graham Cracker Crumbs:

  • ½ cup graham crackers, ground
  • ⅛ teaspoon kosher salt
  • 2 Tablespoons unsalted butter, melted

Instructions
 

Cheesecake Ice Cream Base:

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

Roasted Banana:

  • 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:

  • 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:

  • 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.
  • Once bananas have been distributed, transfer mixture into an airtight container and let harden in the freezer for at least 45 minutes before serving.
  • Serve ice cream with cooled graham cracker crumbs.
Author: Maryanne Cabrera
Course: Dessert
Cuisine: American
Keyword: cheesecake ice cream, banana cheesecake, banana cheesecake ice cream, banana ice cream
Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
14 Reviews
Filed in:
Ice CreamBanana · Cream Cheese · Frozen · Fruits · Spring + Summer · Sweet

Ask a Question! Cancel Reply

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Reader Questions and Reviews

  1. Millie l Add A Little says:
    June 16, 2014

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

    Reply
    • Maryanne Cabrera says:
      June 17, 2014

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

  2. Renee says:
    June 17, 2014

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

    Reply
    • Maryanne Cabrera says:
      June 17, 2014

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

  3. Erika says:
    June 17, 2014

    Wow! I can almost taste it!

    Reply
    • Maryanne Cabrera says:
      June 17, 2014

      Thanks Erika! :)

  4. dina says:
    June 17, 2014

    what a yummy flavor!

    Reply
    • Maryanne Cabrera says:
      June 17, 2014

      Thanks Dina! I love combining fruits with cheesecake!

  5. Donna says:
    June 22, 2014

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

    Reply
    • Maryanne Cabrera says:
      June 23, 2014

      Thanks Donna! :)

  6. Becky (The Cookie Rookie) says:
    September 11, 2014

    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!

    Reply
    • Maryanne Cabrera says:
      September 11, 2014

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

  7. Sara says:
    June 19, 2018

    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…?

    Reply
    • Maryanne Cabrera says:
      June 19, 2018

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

Maryanne Cabrera

Meet the Author

Maryanne Cabrera is a classically trained pastry chef, baker, cake maker, and cocktail shaker.
Read more about me

You Might Also Like...

Boozy Whiskey Ice Cream Float | the little epicurean

Boozy Whiskey Ice Cream Float

Pimm's Popsicles | the little epicurean

Pimm’s Popsicles

Raspberry Mango Coconut Pops

Raspberry Mango Coconut Pops

Cherry Pineapple Popsicles

Cherry Pineapple Popsicles

Find Your Next Recipe

The Little Epicurean is a Los Angeles-based recipe blog featuring from-scratch baking, decadent dessert, and unique cocktails.

Let's Get Social!
facebookinstagrampinteresttiktok
Cake

Chocolate Butter Mochi Cake

Inspired by our travels to Maui, this chocolate butter mochi cake features a chewy brownie topped with peanut butter...

Orange Blossom Bundt Cake

This alluring orange blossom bundt cake is moist and buttery. It is naturally flavored with orange zest and orange...
Breads & Rolls

Cheddar Everything Babka Buns

Soft and fluffy Cheddar Everything Babka Buns. These individually portioned muffin buns are loaded with cheddar cheese and everything...

Carrot Cake Cinnamon Rolls

Carrot cake cinnamon rolls frosted with whipped cream cheese and topped with toasted walnuts. It’s the iconic flavors of...
Cookies

Rye Chocolate Chip Cookies

These aren’t your average chocolate chip cookies. Brown butter rye chocolate chip cookies are nutty and spiced with touch...

White Chocolate Earl Grey Cookies

Soft and chewy Earl Grey Cookies infused with tea and studded with white chocolate chunks. They’re a sweet treat...
As Seen On Better Homes & GardensBuzzfeedHuffington postReal SimpleThe Kitchn
  • About
  • Contact
  • Privacy Policy
  • Terms
© 2023 The Little Epicurean, All Rights Reserved. Design by LH.