Home · Recipes Roasted Banana Cheesecake Ice Cream Author: Maryanne CabreraPublished: Jun 16, 2014Updated: Apr 1, 2021 View Recipe14 ReviewsThis 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! 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. 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 minutesCook Time: 30 minutes minutesFreeze Time: 45 minutes minutesTotal Time: 1 hour hour 30 minutes minutes Servings: 8 Print Recipe Pin Recipe Rate Recipe IngredientsCheesecake Ice Cream Base:8 oz cream cheesefinely grated zest of half a lemon3 teaspoons fresh lemon juice½ cup creme fraiche, or sour cream1 ½ cup whole milk¾ cup heavy cream½ cup granulated sugarRoasted Banana:3 medium bananas, ripe, sliced3 Tablespoons light brown sugar1 Tablespoon unsalted butter, melted¼ teaspoon kosher saltGraham Cracker Crumbs:½ cup graham crackers, ground⅛ teaspoon kosher salt2 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 useGraham 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: DessertCuisine: AmericanKeyword: 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.
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 :)
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 :)
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!
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!