Strawberry Cheesecake Banana Pudding Ice Cream

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Here my delicious banana pudding recipe comes together with my strawberry cheesecake ice cream! This recipe is first come together by making homemade banana pudding from scratch, that old-fashioned kind that our mother and grandmother use to make. Then you make your homemade graham cracker crust for that extra crunch in the ice cream. Next, you have delicious homemade strawberry sauce that you can use as fillings in cakes, cupcakes, ice cream, and many more. Last, you have a great no churn ice cream base that’s easy to make. With this easy ice cream base you can make any kind of ice cream flavors your heart desires!
Banana Pudding Ingredients:
7 cups whole milk
2 large egg yolks, slightly beaten
1 12 cups granulated sugar
4 Tbsps. all-purpose flour
2 tsp. pure vanilla extract
2 medium bananas, thinly sliced
vanilla wafers
Instructions for Banana Pudding:
Pour cold milk, into a large sauce pan. Next, add the slightly beaten egg yokes, whisk well together, then add the sugar. Whisk together. In a small bowl, add 4 TBSPS. of flower, and add a little of the milk mixture from the sauce pan, and Whisk until it is a little smooth and lump free as much as you can. Pour the flower mixture back into the sauce pan and Whisk well together.
Now turn the heat on Med-High, stirring every so often, for up to 3-4 Min.
Make sure to stir the milk mixture, so that it does not stick or burn on the bottom of the sauce pan. Once you stir and see some visible signs of pudding form on your spoon, that’s coming from the bottom of the pan, it’s time to reduce the heat to Medium. After about 2 Min. adjust the heat to Low,
Once the pudding has thicken, turn off the heat and remove the sauce pan from the stove top, add the vanilla extract and stir well.
In a large bowl or pan of your choice, begin to add vanilla wafers to the bottom of your dish. Next, layer with sliced bananas. Then add pudding over the bananas. Then repeat with the vanilla wafers, bananas, pudding, and then top with vanilla wafers. Cover the banana pudding with a lid or foil, and let it sit in the fridge for about 2 to 3 hours.
Strawberry sauce ingredients:
16oz. fresh strawberries, sliced
3Tbsps. of granulated sugar.
2Tbsps. of lemon juice, fresh squeezed.
Strawberry sauce instructions:
In a small sauce pan with heat on Medium add strawberries, sugar, and lemon juice. Cook until sauce has reduced and thicken, stirring occasionally. Once done set aside to cool.
Gram cracker crust ingredients:
1Cup of gram crumbs
4Tbsps. of granulated sugar.
4-5Tbsps. of butter, melted.
Gram crust instructions:
In a small bowel mix together, gram crumbs and sugar. Mix in melted butter. Press crumb mixture in a dish or pan, and put in the fridge to set.
Ice Cream base ingredients:
2Cups of heavy whipping cream.
1Can (14oz.) Sweetened Condensed milk.
7oz. Cream Cheese, room-temp.
2tsps. Pure vanilla extract.
Ice Cream base instructions:
In a large bowl, beat your cream cheese with an electric mixer until smooth.
(Use your whisk attachment for your mixer).
Next, add the condensed milk and vanilla extract, and whisk until smooth. Add heavy whipping cream and keep whisking until stiff peaks form.
When the stiff peaks are formed, spoon about half of the whipped cream mixture into a standard size loaf pan (9″ by 5″ meatal pan is what I use).
Next add in spoonful’s of banana pudding, Strawberry sauce, and pieces of gram cracker crust all around in the pan. Then add more whipped cream mixture, layered with more banana pudding, Strawberry sauce, gram cracker crumbs and top with more whipped cream mixture.
Cover pan tightly with aluminum foil, and freeze for 6 hours or until Ice cream is firm enough to scoop. Enjoy!