Easy No Churn Biscoff Cheesecake Ice Cream
The only thing better than Biscoff Cookies is pairing them with cheesecake, or in this case, cheesecake ice cream! This easy recipe makes the most over-the-top delicious No-Churn Biscoff Cheesecake Ice Cream in only 10 minutes!
Cookies and milk are a perfect match. That’s why you have to try this delicious ice cream riff on that comforting combo! This wonderfully easy No-Churn Biscoff Cheesecake Ice Cream takes everything you love about milk and cookies and turns it up. It is a surprising, comforting, and exciting dessert that you will not be able to put down!
This irresistible ice cream has everything you could want from a dessert and so much more! It is loaded with sweet, warm, and spicy flavors while still being creamy and fresh. From young to old, the entire family will go wild for the yummy cheesecake swirl and crunchy cookie crumble in this indulgent frozen dessert!
The real star of this recipe, though, is you! And that’s because this Biscoff Cheesecake Ice Cream is so easy that anyone can prepare it with the tools they already have, and then all that’s left to do is freeze! So let’s chill out with this deliciously easy ice cream recipe!
If you are looking for other treats to try, here are a few to check out.
- Easy Homemade Strawberry Crunch Cheesecake Cones
- Super Easy Cheesecake Ice Cream Cookie Sandwich
- No Churn Raspberry Cheesecake Ice Cream
- Easy No Bake Cheesecake Pops
- No Churn Cheesecake Pineapple Ice Cream
Ingredients You Need for Easy No Churn Biscoff Cheesecake Ice Cream
Heavy Whipping Cream: Heavy cream is an extra-thick, creamy liquid dairy that makes for an incredible ice cream base. In this recipe, you will need to whip the heavy cream. Make this processor easier by chilling the cream and the equipment before getting started. A cold bowl and whisk help the cream whip faster.
Sweetened Condensed Milk: Sweetened condensed milk adds both sugar and creamy flavors to the recipe. It balances the sumptuous thickness of the heavy cream so you can make a lush textured ice cream base.
No-Bake Cheesecake: This awesome refrigerated ingredient can be found at Walmart, Amazon and select other grocery stores. It is a premade mixture of no-bake cheesecake which makes it perfect for folding into this ice cream as tangy, sweet little bites of cheesecake.
Biscoff Cookies: These tasty treats are small Belgian spice cookies. They have a crisp snap and comforting cinnamon flavor that pairs very well with cream. They can be found in the cookie aisle near international cookies.
Biscoff Cookie Butter: Cookie butter is a spreadable treat made from the same ingredients as the classic Biscoff cookies. When added to the ice cream it makes for a fun swirl of cool cookie flavor. Look for this delicious ingredient at your local store near the peanut butter.
Vanilla Extract: Using vanilla extract adds a silky, smooth, mellow depth of sweetness. This gives the warm spiced notes from the cookies really shine! You can also use vanilla bean paste or the scraping of a vanilla bean.
How to Make Easy No Churn Biscoff Cheesecake Ice Cream
- Whip the heavy cream until frothy.
- Add the vanilla and sweetened condensed milk. Mix on high until soft peaks form.
- Stir in crushed Biscoff cookies
- Scoop about â…“ of the ice cream base into the prepared pan.
- Add about â…“ of the melted Biscoff cookie butter and a few dollops of no-bake cheesecake.
- Repeat the layering process, finishing with the cookie butter/cheesecake layer.
- Cover with plastic wrap and freeze for 6 to 8 hours, then scoop and enjoy!
Expert Tips
The way this recipe stays silky smooth without churning is in the whipping. Mixing the ice cream base until it is airy yet thick makes for the perfect ice cream texture.
Help preserve that airy texture by being careful when adding the mix-ins. Try to use a folding motion rather than a full stir. This gentler motion is less likely to pop the precious air bubbles that make the ice cream base so luscious.
Serving Ideas
The inviting combination of Biscoff and cheesecake in this dessert makes for a creamy flavor that might remind you of rice pudding, horchata, or snickerdoodles. That balance of spice and cream makes this Biscoff Cheesecake Ice Cream the perfect finale for big, bold meals like Tex-Mex or barbecue.
You can have fun with the topping for this beautiful Biscoff ice cream! Here are a few delicious ways to serve this chilly treat:
- The Gold Standard: Try topping this lovely frozen dessert with a handful of chopped nuts and caramel drizzle to finish this dessert with a stylish flair.
- Sweet and Salty: One tasty way to top this treat is with butterscotch syrup and some crushed pretzels.
- Fun and Fruity: The creamy cookie flavor in this ice cream goes very well with a touch of strawberry syrup and whipped cream.
- Cocoa Crazy: If you love a pinch of cinnamon in your hot cocoa, try topping this ice cream with a chocolate drizzle or some milk and white chocolate shavings.
Storing Suggestions
The beauty of this easy ice cream recipe is that it goes straight from mixing to storing in a matter of minutes! Once the ice cream is fully set, you can keep it in the loaf pan you froze it in or transfer it to an airtight freezer-safe container. The Biscoff ice cream can be kept in the freezer for up to 3 months.
One great way to combat freezer burn is to keep a piece of plastic wrap pressed to the surface of the ice cream. This creates a nice barrier to keep ice crystals out of your delicious ice cream.
Frequently Asked Questions
Q: How Long Does This Freeze For?
A: This dessert recipe needs a little time to chill. Depending on your freezer, the ice cream will reach a soft serve texture in about 6 hours and be fully frozen in 8 to 10 hours.
Q: Are Biscoff Cookies Nut-Free?
A: Yes! The sizzling sweet and spicy flavor of Biscoff cookies is naturally nut-free.
Q: Do I Need an Ice Cream Maker?
A: No! For this easy ice cream, you do not need an ice cream maker. You will need an electric mixer, like a hand or stand mixer, or a food processor to help you efficiently whip the heavy cream. You will also need a foil-lined loaf pan to freeze the ice cream.
Easy No Churn Biscoff Cheesecake Ice Cream
Ingredients
- 1/4 Cup Biscoff Cookie Butter
- 14 oz Sweetened Condensed Milk
- 2 Cups Heavy Whipping Cream
- 5-7 Biscoff Cookies
- 1 1/2 Cups No Bake Cheesecake
- 1 Tbsp Vanilla Extract
Instructions
- Whip the cream for around 2-3 minutes until it starts to get frothy.
- Stir in the condensed milk and vanilla and mix on high until soft peaks form
- Take the crushed biscoff cookies and stir them into the mix.
- Add 1/3 of the mix to a loaf pan.
- Now add the melted biscoff butter and a few spoons of no bake cheesecake.
- Pour another layer of whipped mixture.
- Add a layer of cookie butter and no bake cheesecake mixture.
- Top the final layer with the rest of the whipped mixture, no bake cheesecake and cookie butter.
- Cover the pan with cling wrap and place in the freezer. For a minimum of 6 hours for a soft set or 8+ hours for more firm until ready to serve.
These Are Estimated Nutrition Facts
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
