This blackberry cheesecake ice cream recipe is one of my favorite ice cream desserts for Fourth of July or all summer long! This blackberry ice cream is made with a creamy no-churn cheesecake ice cream base, sweet blackberry compote, and a buttery Biscoff swirl!
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And for more yummy no-churn recipes, try my No-Churn Strawberry Ice Cream, my Oreo Ice Cream Recipe, or my No-Churn Key Lime Pie Ice Cream! Or check out my 40 Biscoff Recipes You Need to Try!
Blackberry Cheesecake Ice Cream Recipe
If you haven't tried no-churn ice cream yet, you'll love it! It's a method of making ice cream that only uses a few ingredients and does not require an ice cream maker. That's right -- you don't need an ice cream maker!
You only need a hand mixer or a stand mixer to whip it up, and then just freeze it and you're done! So when I had some blackberry filling left over from my blackberry lemon sweet rolls, I jumped at the chance to try the no-churn method out. And guys -- this blackberry cheesecake ice cream is to die for!
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Blackberry Ice Cream with Biscoff Cookie Swirl
This no-churn ice cream recipe features a blackberry cheesecake base swirled with a Biscoff® cookie crust. Biscoff cookies, originating in 1932 in Belgium and made by Lotus Bakeries, are a portmanteau of "biscuit" and "coffee."
They're a type of European cookie called speculoos, and they are, in my opinion, far superior to graham crackers for pie crust. They're more flavorful -- the flavor is like a more spicy, more buttery graham cracker, and the texture is more crispy and light. When I was younger, my father worked for Continental Airlines and would bring bags of Biscoff cookies home from his flights. The unforgettable flavor just stuck with me.
I use them for pie crusts, my Biscoff Brownies, and now in this amazing blackberry cheesecake ice cream! It's so good, and the cookies really make it even better.
Blackberry Cheesecake Ice Cream Ingredients
This homemade no-churn blackberry ice cream only takes a handful of ingredients, and NO ice cream maker! You'll be amazed how easy it is, and you'll definitely want to add it to your menu of ice cream desserts for Fourth of July! Here's what you'll need:
Blackberry Compote
- blackberries - these juicy berries bring a unique summery flavor to this cheesecake ice cream! Check out these tips on how to keep summer berries fresh for longer, and try them out in my Blackberry Coffee Cake!
- lemon juice - to bring out the brightness of the blackberries
- corn starch - to thicken the filling.
- granulated sugar - to give the filling its sweetness.
Biscoff Swirl
- crumbled Biscoff® cookies - their one-of-a-kind flavor and crisp texture are a perfect balance for the cheesecake ice cream and blackberry swirl.
- melted salted butter - adds richness and buttery flavor.
- brown sugar - complements the spiced cookies wonderfully!
Cheesecake Ice Cream Base
- heavy cream - whips up to give the ice cream its fluffy texture. It should be at least 35% fat.
- cream cheese - give our ice cream that cheesecake flavor!
- sweetened condensed milk - secret ingredient for the no-churn method.
- vanilla extract - essential flavor boost. Here's how to make your own vanilla at home!
- lemon zest and lemon juice - adds some brightness and brings out that cheesecake flavor
No Churn Method
Once you have all your ingredients together, you're ready to put this ice cream together!
- Simmer your blackberry filling ingredients in a medium saucepanfor about 10 minutes until thickened. Let the mixture cool completely.
- To make your Biscoff crust swirl, just combine the crumbled cookies with the sugar and melted butter until mixed well, and set aside.
- Next, make your ice cream base! Start by beating the softened cream cheese with the lemon juice, zest, sweetened condensed milk, and vanilla.
- In a separate bowl, whip the heavy cream with a stand mixer or hand mixer until stiff peaks form. Fold in the cream cheese mixture gently until well combined.
- Now it's time to assemble your ice cream! Pour half of the ice cream base into a 9/5 loaf pan. Top with half of your blackberry filling, and swirl filling into the ice cream.
- Sprinkle on ½ of the Biscoff mixture.
- Repeat with the second half of the ice cream base, the second half of the blackberry filling, and the second half of the Biscoff crust crumbs.
- Resist the urge to dig into it right then! Cover your ice cream with plastic wrap and freeze it for at least 6 hours, but most likely overnight. You want it to be solid.
- To serve, just let it sit at room temperature for a few minutes to soften up, and you're ready to enjoy!
More Frozen Treats You'll Love
Now that you've tried this no-churn ice cream recipe, check out my Pumpkin Nice Cream, my Mango Popsicles, or this delicious cottage cheese ice cream! Or if you just want more no-churn ice cream recipes from me, try my No-Churn Strawberry Ice Cream or my Oreo Ice Cream Recipe (No Churn)!
And lemon lovers will flip for my Lemon Bars with Graham Cracker Crust!
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Equipment you may need
Ingredients
Blackberry Filling
- 1 cup (144 g) blackberries - see note*
- ¼ cup (50 g) granulated sugar
- 1 teaspoon (2 g) corn starch
- ½ teaspoon (2 ml) lemon juice
Biscoff Cookie Swirl
- 3 tablespoon (44 ml) salted butter - melted
- 5 oz (142 g) Biscoff® cookies
- 2 tablespoon (24 g) brown sugar - packed
Ice Cream Base
- 8 oz (227 g) cream cheese - softened
- 1 14-oz. can sweetened condensed milk
- 2 cups (476 g) heavy cream - cold
- 1 teaspoon (5 ml) lemon zest
- 2 teaspoon (10 ml) lemon juice
- 2 teaspoon (10 ml) pure vanilla extract
Instructions
Prepare Blackberry Filling
- Combine filling ingredients in a saucepan.
- Bring to a boil on medium-high, and then reduce heat and simmer, stirring frequently, until thickened, about 10 minutes. Set aside to cool completely.
Prepare Biscoff Swirl
- Crush Biscoff cookies in a gallon plastic bag with a rolling pin, or in a food processor.5 oz Biscoff® cookies
- Combine with butter and brown sugar and mix well. Set aside.2 tablespoon brown sugar, 3 tablespoon salted butter
Cheesecake Ice Cream Base
- In a large bowl using a hand mixer, or with the whisk attachment of a stand mixer, beat cream cheese until smooth and creamy.8 oz cream cheese
- Mix in condensed milk, vanilla, lemon zest, and lemon juice, beating until smooth after each addition.1 14-oz. can sweetened condensed milk, 1 teaspoon lemon zest, 2 teaspoon pure vanilla extract, 2 teaspoon lemon juice
- In a separate bowl, beat heavy cream until soft peaks form. Gently fold into cream cheese/condensed milk mixture, being sure to keep it light and fluffy.2 cups heavy cream
- Spoon ½ of ice cream base into a 9x5” loaf pan. Top with ½ of the blackberry filling and swirl with a knife. Top with ½ of biscoff crust.
- Repeat two more times until all of ice cream is layered.
- Freeze for at least 6 hours or overnight. Allow to sit at room temperature for 5 minutes to soften slightly before serving.
Notes
Nutrition
Don't lose this recipe! Pin it for later:
Last Updated on July 25, 2025 by Chenée Lewis
Katie says
I made this with wild dewberries and it was DEVINE!! This will definitely become an annual tradition when berries are ripe each summer! Sooooo good!!
Chenée Lewis says
That's so wonderful! I'm so glad you liked the recipe!
Kaluhi says
This looks absolutely divine!!!!
Chenée Today says
Thank you! I'm sure you'll enjoy it 🙂
Immaculate Ruému says
Oh my days! One word for this is HEAVENLY! So so yum!
Chenée Today says
I'm so glad you liked it!! Thanks!
Tamara says
I love the Biscoff cookies in this ice cream! It was just in time for berry season. When we made it, it literally lasted through one evening, the kiddos and hubby devoured it! Thanks for sharing.
Chenée Today says
So glad you all liked it!!
Ashley says
I'm in love with this recipe! Who doesn't love cheesecake vibes with Biscoff cookies ?.
Chenée Today says
No one!! lol thank you!
Jazz says
You had me at no-churn! This is really the only way to make ice cream for me.
Chenée Today says
Thanks! I haven't been making no-churn for that long but I LOVE IT!
Katrina Adams says
I love no churn ice cream and Biscoff cookies!! Perfect recipe!!
Chenée Today says
thank you so much! I love them too 🙂
Armelle Dee says
I am pinning this. It looks so yummy and of course perfect for the season.
Chenée Today says
Thank you!! I hope you love it!
Stefani Renee says
OH MY! I wanted to reach through the screen! This sounds amazing. Can't wait to try it.
Chenée Today says
Thanks! I hope you enjoy! 🙂
Mila says
Girl, you did this thing right here! What a beautiful dish!
Chenée Today says
Thank you so much!! 🙂
Marion says
I love blackberry cobbler with ice cream on top! It's like you captured the flavor in ice-cream form!
Chenée Today says
Thanks!! Yeah it's an all-in-one dessert! lol
Renia says
I love no-churn ice cream. It's ease and simplicity make me so happy.
Chenée Today says
Same!! It's such a great method.
Erika | Black Girls Who Brunch says
I love a good no-churn ice cream especially when you are limited on space or hate extra equipment. You definitely took it up a notch with your blackberry filling and cream cheese. YUM! Also, beautiful photos!
Chenée Lewis says
Thank you!! And yeah, no-churn is so convenient!
Andrea says
Love biscoff cookies. Never thought to add them to my ice cream or use as pie crust. Thanks for recipe.
Chenée Today says
You're welcome! Yeah I use them all the time for pie crusts!
Marta says
Since my ice cream maker is buried somewhere in storage, I've been having to make no churn ice creams. Thank you for another one to add to my collection.
Chenée Today says
You're welcome! 🙂
Cathers says
Wow! This looks delish! Pinned to try later 🙂
Chenée Today says
Thanks! I hope you love it!!