Biscoff Cheesecake Ice Cream Recipe
Biscoff Cheesecake Ice Cream is a creamy homemade Biscoff ice cream with cookie butter, cheesecake, and cookies. Easy no churn dessert to make ahead of time.
Ingredients
- 2 cups Heavy Whipping Cream
- 14 oz Can Sweetened Condensed Milk
- 1 1/2 cups No Bake Cheesecake
- 5-7 Biscoff Cookies
- 1/4 cup Biscoff Cookie Butter
- 1 tablespoon Vanilla Extract
Instructions
- Start by whipping your heavy cream for about two to three minutes until it becomes light and frothy. You want it airy but not over whipped.
- Add in the vanilla extract and sweetened condensed milk, then mix on high until soft peaks form. This is what creates that smooth, creamy texture that makes homemade Biscoff ice cream so good.
- Once your base is ready, gently fold in the crushed Biscoff cookies. This gives you little pieces of cookie throughout instead of everything blending together.
- Now you will start layering. Add about one third of the mixture into your loaf pan and smooth it out slightly. Drizzle a layer of melted Biscoff cookie butter over the top, then add a few dollops of the no bake cheesecake filling.
- Repeat this process with another layer of the ice cream mixture, followed by more cookie butter and cheesecake. Finish with a final layer on top, then add a little extra cookie butter and cheesecake for that swirled look.
- Cover the pan with plastic wrap and place it in the freezer. Let it freeze for at least six hours if you want a softer texture, or closer to eight hours or overnight for a firmer, scoopable consistency.
Nutrition
Calories: 390kcalCarbohydrates: 36gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 78mgSodium: 198mgPotassium: 269mgFiber: 1gSugar: 23gVitamin A: 808IUVitamin C: 2mgCalcium: 150mgIron: 1mg
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