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–+ servings

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.
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Prep Time 10 minutes
Freezing Time 8 hours
Total Time 8 hours 10 minutes
Course Desserts
Cuisine American/Canadian
Servings 8
Calories 559 kcal

Equipment

  • Loaf Pan
  • Hand or Stand Mixer

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.

Nutrition

Calories: 559kcalCarbohydrates: 53gProtein: 9gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 98mgSodium: 266mgPotassium: 350mgFiber: 1gSugar: 35gVitamin A: 1020IUVitamin C: 2mgCalcium: 200mgIron: 1mg
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