This No Churn Biscoff Cheesecake Ice Cream is the perfect treat to end the summer. I don’t know about you, but I love, love, love Biscoff cookies and cookie butter. And if I can put them in things, I do it. One of my favorite desserts is this Cookie Butter Cheesecake.
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Ingredients to make Biscoff Cheesecake Ice Cream
- 2 cups Heavy Whipping Cream
- 1 14 oz can Sweetened Condensed Milk
- 1 1/2 cups Philly No Bake Cheesecake
- 5-7 Biscoff cookies
- 1/4 cup Biscoff Cookie Butter
- 1 tablespoons Vanilla Extract
How to make No Churn Biscoff Cheesecake Ice Cream
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.
More No Churn Ice Cream Recipes
- How to make No Churn Banana Cream Cheesecake Ice Cream
- No Churn Root Beer Float Ice Cream
- Great White Shark Ice Cream
- Harry Potter’s Butter Beer Ice Cream
- Strawberry Peach Ice Cream
- Unicorn Ice Cream
- Homemade Bubblegum Ice Cream
- Homemade Ice Cream with TWIX and MILKY WAY
More Biscoff & Cookie Butter Recipes
- Cookie Butter Ice Cream
- No Bake Biscoff Cookie Butter Marshmallow Bars
- Cookie Butter Poke Cake
- Cookie Butter Muddy Buddies
- Cookie Butter Cheesecake
No Churn Biscoff Cheesecake Ice Cream
Ingredients
- 2 cups Heavy Whipping Cream
- 1 14 oz can Sweetened Condensed Milk
- 1 1/2 cups Philly 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 and sweetened condensed milk and mix on high until soft peaks form.
- Stir in crushed biscoff cookies.
- Add 1/3 of the mixture to the pan.
- Melt Biscoff cookie butter in the microwave for about 30 seconds.
- Add a third of the melted biscoff cookie butter and a few dollops of no bake cheesecake.
- Add another layer of whipped cream mixture.
- Top with another third of the melted cookie butter and no bake cheesecake.
- Add a final layer of whipped cream, the last of the cookie butter and more no bake cheesecake.
- Cover with plastic wrap and freeze 6 hours for a soft set or 8+ hours until ready to serve.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 570Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 82mgSodium: 291mgCarbohydrates: 59gFiber: 1gSugar: 39gProtein: 9g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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