No Churn Cheesecake Ice Cream

6-8 Servings
20 min

A few years ago I used to be obsessed with making ice cream with my little ice cream maker. I’d go to many lengths to make the custard base, the add ins and then taking the time to churn it. Our freezer was just stacked with various ice cream flavors. I think my most memorable was a brown butter flavored ice cream. It was so rich and memorable. Most people could not believe they were eating butter in ice cream form.

These days, I tend to be a little lazier and maybe time is not on my side with the kids so I tend to lean towards making no churn ice creams whenever the mood strikes. It’s super easy to whip up and really takes no effort. The results are fantastic and really makes the homemade ice cream a little more memorable.

Here I’ve provided a base for the cheesecake ice cream recipe. You can swirl in any fruit purée that you wish to turn it into any type of fruit flavored cheesecake ice cream. I happened to have some leftover blueberry purée that I used in a cake filling and some rhubarb purée so I combined the two. The addition of biscoff cookie crumbs adds some texture as the cheesecake base. The whole thing really could not be any easier. The result is rich and creamy ice cream that is bound to satisfy any sweet tooth.

No Churn Cheesecake Ice Cream
Recipe details
  • 6-8  Servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 2 cups cold whipping cream
  • 1 block cream cheese, cold
  • 1/2 - 1 can sweetened condensed milk
  • pinch of salt
  • 12 biscoff cookies
  • fruit purée of your choice

In a large mixing bowl, beat the cream cheese until loosened up and smooth.
Slowly add in the whipping cream while beating the cream cheese. If you add in all the cream at once, it will splatter everywhere. Take the time to scrap down your bowl to avoid having a lumpy mixture.
Once all the cream is added, continue to whip until the mixture has thickened. Add in the sweetened condensed milk. If you like it sweeter, add in the full can. If you want it less sweet, add in half a can. Whip the mixture until thickened, creamy and smooth. This is your cheesecake ice cream base.
In the container you’ll use for freezing, add in enough of the cheesecake mixture to cover the bottom, layer in fruit purée, crumble 4 biscoff cookies over the top. Repeat with a layer of cheesecake base, fruit purée and crumbled cookies two more times.
Cover and freeze your ice cream for a minimum of 6 hours. Serve and enjoy!