Biscoff Cheesecake Ice Cream

If you love Biscoff cookies, this Biscoff Cheesecake Ice Cream recipe is a must try. Only 10 minutes of prep and no special equipment are needed.

This is so delicious that we’ll be serving this frozen dessert all year long. The combination of Biscoff cookies, Biscoff cookie butter, and cheesecake is simply divine.

Check out this Reeses Peanut Butter Cups Ice Cream too!

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Biscoff Cheesecake Ice Cream

Equipment

Loaf Pan

Hand or Stand Mixer

Prep time: 10 min

Freezing time: 6-8 hours

Yield: 8-10 servings

Ingredients

2 Cups Heavy Whipping Cream

1 14 Ounce Can Sweetened Condensed Milk

1 1/2 cups no bake cheesecake

5-7 Biscoff cookies

1/4 cup Biscoff cookie butter

1 Tablespoons vanilla extract 

Instructions

Whip the heavy cream for about 2-3 mins until frothy.

Add in the vanilla & sweetened condensed milk and mix on high until soft peaks form

Stir in crushed Biscoff cookies

Add 1/3 to your pan.

Add melted Biscoff cookie butter and a few dollops of no bake cheesecake.

Add another layer of whipped cream mixture.

Top with cookie butter and no bake cheesecake.

Add a final layer of whipped cream, cookie butter and no bake cheesecake.

Cover with plastic wrap and freeze 6 hours for a soft set or 8+ hours until ready to serve.