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A close-up of a tray of creamy Biscoff Cheesecake Ice Cream topped with caramel sauce and Biscoff cookies, with an ice cream scoop lifting a serving. Crumbled cookies are scattered around the tray.

Biscoff Cheesecake Ice Cream Recipe

Make Biscoff Cheesecake Ice Cream at home with this easy no-churn recipe. Creamy, crunchy, and full of cookie-butter flavor—your new favorite frozen treat.

Course desserts
Cuisine American
Keyword Biscoff Cheesecake Ice Cream
Prep Time 10 minutes
Cook Time 8 minutes
Additional Time 8 hours
Total Time 8 hours 18 minutes
Servings 8
Author momma lew

Ingredients

  • 2 Cups Heavy Whipping Cream
  • 14 Ounce Can Sweetened Condensed Milk
  • 1 ½ cups no bake cheesecake
  • 5-7 biscoff cookies
  • ¼ cup biscoff cookie butter
  • 1 Tablespoons vanilla extract

Instructions

  1. Whip the heavy cream for about 2-3 mins until frothy.
  2. Add in the vanilla & sweetened condensed milk and mix on high until soft peaks form
  3. Stir in crushed biscoff cookies
  4. Add 1/3 to your pan.
  5. Add melted biscoff cookie butter and a few dollops of no bake cheesecake.
  6. Add another layer of whipped cream mixture.
  7. Top with cookie butter and cheesecake filling.
  8. Add a final layer of whipped cream, cookie butter and no bake cheesecake.
  9. Sprinkle additional crunchy biscoff cookie crumbs on top for an extra crunch that enhances the overall texture.
  10. To store no churn Biscoff ice cream, transfer it to airtight containers with a tight-fitting lid, top with a piece of parchment paper to minimize freezer burn, and seal tightly to prevent air exposure. Place containers in the back of the freezer, label with flavor and date, and ensure prompt freezing for optimal texture and freshness. 
  11. Freeze for 6 hours for a soft set or 8+ hours until ready to serve prior to enjoying your delicious ice cream.

Recipe Notes

Stored correctly, your no churn ice cream stays fresh for about 2–3 weeks.