Biscoff Cheesecake Ice Cream

Say Yes to New Adventures

There’s something undeniably addictive about that caramelised, spiced Biscoff flavour. Now imagine it swirled into a cheesecake-style ice cream—creamy, indulgent, and with those crunchy cookie bits in every bite. 😍 This Biscoff Cheesecake Ice Cream is a no-churn, eggless wonder that tastes like your favourite dessert got an icy makeover. 

No machines, no eggs, no baking—just rich, luscious spoonfuls waiting to be devoured. Let’s dig into the biscoffy goodness! 🌱 Ingredients Spotlight 

🍪 Biscoff Spread

That iconic caramelised biscuit flavour in creamy form. Sweet, spiced, and melt-in-your-mouth good—it gives the ice cream its signature Biscoff punch.

 🧀 Cream Cheese

The classic cheesecake vibe, rich and tangy. This pairs perfectly with the Biscoff to create a smooth, balanced base. 🥛 Whipping Cream
Brings the lightness! Once whipped, it gives the ice cream that airy, scoopable texture we all love. 

🍬 Condensed Milk

Sweetens the mix and helps create a silky texture—no ice cream machine needed. 

🍪 Crushed Biscoff Biscuits

The crunch factor! These bits add surprise pockets of texture and pure Biscoff joy. 

🍨 Biscoff Cheesecake Ice Cream (No-Churn & Eggless)

Yields: ~430 grams

Ingredient	Quantity
Whipping cream	180 grams
Condensed milk	150 grams
Cream cheese	100 grams
Biscoff spread	50 grams
Crushed Biscoff biscuits	50 grams

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Method:

1. Whip the cream
   In a chilled bowl, whip the cream until soft peaks form.
2. Add condensed milk & cream cheese
   Fold in the condensed milk and cream cheese until the mixture is smooth and well combined.
3. Mix in the Biscoff spread
   Gently fold in the Biscoff spread. You can mix it all in for a uniform flavour or leave a few swirls for that marbled look.
4. Add crushed biscuits
   Fold in the crushed Biscoff biscuits for a crunchy, cookie-crumb texture.
5. Freeze
   Pour into a freezer-safe container, smooth the top, cover, and freeze overnight (8–10 hours).
6. Scoop & serve
   Let it sit for 5 minutes at room temperature before scooping to get that perfect creamy texture.

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📝 Tips & Variations

• Warm the Biscoff spread slightly if it’s too thick—it’ll fold in more easily.
• Add a swirl of extra Biscoff on top before freezing for a pretty marbled look.
• Swap Biscoff with Nutella, peanut butter, or any cookie butter for variations.

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Serving Ideas: This Biscoff cheesecake ice cream is perfect with:

• A drizzle of warm Biscoff spread
• Crumbled Biscoff or digestive biscuits on top
• A dollop of whipped cream
• Served in a waffle cone or between two cookies for an epic ice cream sandwich