This banana cheesecake ice cream is creamy, sweet, and so easy to make. It tastes like banana pudding met cheesecake and turned into a frozen treat. The Ninja Creami makes it smooth and scoopable, and the cream cheese gives it that rich cheesecake flavor.
Servings and Time
Servings: 2 to 3
Prep time: 10 minutes
Freeze time: 24 hours
Creami spin time: 5 minutes
Total time: about 24 hours 15 minutes
Why I Love This Recipe
I love this recipe because it feels like a real dessert, but it is simple enough for any day of the week. The first time I made it, I wanted something that tasted like banana cheesecake without baking a whole cheesecake. This hit the spot.
- It tastes rich, but the ingredients are simple.
- The banana adds natural sweetness.
- Cream cheese makes it taste like cheesecake.
- Graham crackers give it that crust flavor.
- It is easy to change with mix-ins.
What You’ll Need
- 1 ripe banana, mashed
- ¾ cup whole milk
- ¼ cup heavy cream
- 2 tablespoons cream cheese, softened
- 2 tablespoons granulated sugar
- 1 tablespoon instant cheesecake pudding mix
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 tablespoons crushed graham crackers, for mix-in
- 1 tablespoon diced ripe banana, for mix-in
Pro Tips
- Use a very ripe banana. Brown spots mean more flavor.
- Mash the banana well so the base freezes smooth.
- Soften the cream cheese first so it blends without lumps.
- Do not fill the Ninja Creami pint past the max fill line.
- Add graham crackers after spinning so they stay a little crunchy.
Tools Needed
- Ninja Creami machine
- Ninja Creami pint container with lid
- Mixing bowl
- Whisk
- Fork
- Measuring cups
- Measuring spoons
- Rubber spatula
Substitutions and Variations
- Use 2% milk instead of whole milk for a lighter version.
- Use half-and-half instead of heavy cream.
- Use brown sugar instead of granulated sugar for a deeper flavor.
- Add mini chocolate chips for banana chocolate cheesecake ice cream.
- Add a spoonful of peanut butter for banana peanut butter cheesecake ice cream.
- Use vanilla pudding mix if you do not have cheesecake pudding mix.
Macros Information
Approximate macros per serving, based on 3 servings:
- Calories: 185
- Protein: 4g
- Carbs: 27g
- Fat: 8g
- Sugar: 19g
Why This Recipe Works Quick Science
The banana gives sweetness and body. Cream cheese adds fat and tang, which makes the ice cream taste like cheesecake. The pudding mix helps thicken the base and keeps the texture smooth. Freezing the base for 24 hours makes it solid enough for the Ninja Creami to shave and blend into creamy ice cream.
Common Mistakes
- Not freezing the pint long enough. It needs a full 24 hours.
- Using cold cream cheese. This can leave small lumps.
- Adding graham crackers before freezing. They can turn mushy.
- Overfilling the pint. Stay under the max fill line.
- Skipping the re-spin if it looks crumbly. A re-spin makes it smooth.
Recipe and Instructions
Step 1: Mash the Banana
Peel 1 ripe banana and place it in a mixing bowl. Mash it with a fork until mostly smooth, with only a few tiny soft banana pieces left.
Step 2: Mix the Cream Cheese and Sugar
Add 2 tablespoons softened cream cheese and 2 tablespoons granulated sugar to the mashed banana. Whisk until the mixture looks smooth and creamy.
Step 3: Add the Milk, Cream, Pudding Mix, Vanilla, and Salt
Pour in ¾ cup whole milk and ¼ cup heavy cream. Add 1 tablespoon instant cheesecake pudding mix, ½ teaspoon vanilla extract, and ⅛ teaspoon salt. Whisk until smooth.
Step 4: Freeze the Base
Pour the smooth banana cheesecake mixture into a Ninja Creami pint container. Place the lid on. Freeze it flat for 24 hours.
Step 5: Spin the Ice Cream
Remove the frozen pint from the freezer. Place it in the Ninja Creami machine and use the Ice Cream setting. If it looks dry or crumbly, add 1 tablespoon milk and use Re-spin.
Step 6: Add the Mix-Ins
Make a small hole in the center of the spun ice cream. Add 2 tablespoons crushed graham crackers and 1 tablespoon diced ripe banana. Use the Mix-In setting.
Step 7: Serve
Scoop the banana cheesecake ice cream into a round bowl. Top with extra crushed graham crackers if you like.
What to Serve With
- Fresh banana slices
- Extra graham cracker crumbs
- Whipped cream
- Caramel drizzle
- A warm brownie
- Vanilla wafer cookies
Make Ahead Tips
You can mix and freeze the base up to 1 month ahead. Keep the lid sealed tight. Spin it when you are ready to eat.
Leftovers and Storage
Smooth the leftover ice cream flat in the Ninja Creami pint. Put the lid back on and freeze it. When ready to eat again, spin it on Re-spin until creamy. For best taste, eat within 1 week.
FAQ
Q: Can I use frozen bananas?
A: Yes, but thaw them first and mash them well.
Q: Can I make this without pudding mix?
A: Yes, but the texture may be less thick and creamy.
Q: Why is my ice cream crumbly after spinning?
A: It may be too cold or too low in liquid. Add 1 tablespoon milk and re-spin.
Q: Can I use low-fat cream cheese?
A: Yes. It will still work, but it may taste less rich.
Q: Can I add more graham crackers?
A: Yes, but add them as a mix-in so they do not get soggy.
Final Thoughts
This Ninja Creami banana cheesecake ice cream is simple, creamy, and so fun to make. It has big banana flavor, sweet cheesecake taste, and just enough graham cracker crunch. Make a pint, grab a spoon, and enjoy every bite.
