Roasted Banana Cheesecake Ice Cream

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!

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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!

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!

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.

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.

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Roasted Banana Cheesecake Ice Cream

By Maryanne Cabrera

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

Servings: 8

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Freeze Time: 45 minutes mins

Total Time: 1 hour hr 30 minutes mins

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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

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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℉.  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.

Notes

*It takes about 30 minutes to churn ice cream using this compression ice cream machine.

Storage & Leftovers: Keep homemade ice cream covered (preferably in an airtight container) in the coldest part the freezer for up to two weeks.

Nutrition

Calories: 328kcal, Carbohydrates: 37g, Protein: 8g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 54mg, Sodium: 375mg, Potassium: 365mg, Fiber: 1g, Sugar: 28g, Vitamin A: 667IU, Vitamin C: 5mg, Calcium: 197mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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