Imagine a dessert so creamy, so decadent, that it makes your taste buds dance with pure joy! This No Churn Blackberry Cheesecake Ice Cream with Biscoff Swirl is not just a recipe—it's a culinary masterpiece that transforms ordinary ingredients into an extraordinary summer treat. With its luscious blackberry ribbons, rich cheesecake base, and irresistible Biscoff cookie crunch, this dessert is about to become your new obsession. No ice cream maker required, just pure deliciousness waiting to happen!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 8 oz cream cheese, softened
- 1 cup blackberry puree
- 1/2 cup Biscoff cookie spread
- 1/4 cup crushed Biscoff cookies
Instructions
- Ensure all ingredients are at room temperature, especially cream cheese and sweetened condensed milk.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy using an electric mixer.
- Gradually add sweetened condensed milk to the cream cheese, mixing until completely incorporated and no lumps remain.
- In a separate clean bowl, whip heavy cream until stiff peaks form, about 3-4 minutes on medium-high speed.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream.
- Add blackberry puree to the mixture and fold until evenly distributed, creating a marbled effect.
- Warm Biscoff cookie spread slightly in the microwave for 15-20 seconds to make it more pourable.
- Pour the ice cream base into a freezer-safe 9x5 inch loaf pan.
- Drizzle warm Biscoff spread over the surface of the ice cream base.
- Use a butter knife to create swirl patterns by gently dragging the knife through the mixture.
- Sprinkle crushed Biscoff cookies over the top of the ice cream.
- Cover the pan tightly with plastic wrap or lid.
- Freeze for at least 6 hours or overnight until firm.
- Before serving, let the ice cream sit at room temperature for 5-7 minutes to soften slightly.
- Scoop and serve, garnishing with additional crushed Biscoff cookies if desired.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature to create a smooth, lump-free base.
- Whip Cream Carefully: When whipping heavy cream, stop as soon as stiff peaks form to prevent over-beating.
- Fold Gently: Use a spatula and fold ingredients with a light hand to maintain the cream's airiness.
- Swirl Technique: Warm Biscoff spread slightly for easier drizzling and more beautiful swirl patterns.
- Freezing Hack: Cover the ice cream with plastic wrap directly touching the surface to prevent ice crystals.
- Serving Tip: Let the ice cream sit for 5-7 minutes before scooping for the perfect, creamy texture.
- Storage: Store in an airtight container and consume within 1 week for optimal flavor and texture.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 6g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 110mg
