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    Home » Sweets

    Blackberry Cheesecake Ice Cream with Biscoff Cookie Swirl (No-Churn)

    June 9, 2020 by Chenée Lewis

    105 shares
    no churn blackberry cheesecake ice cream

    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! 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!

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    *This post contains affiliate links — as an Amazon Associate I earn from qualifying purchases. Please see my disclosure for details*.

    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!

    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, dessert bars, and now in this amazing blackberry cheesecake ice cream! It's so good, and the cookies really make it even better.

    scooping blackberry cheesecake ice cream
    Closeup of Blackberry Ice Cream

    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!
    • 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
    blackberry cheesecake ice cream in a bowl
    Blackberry Cheesecake Ice Cream

    No Churn Method

    Once you have all your ingredients together, you're ready to put this ice cream together!

    1. Simmer your blackberry filling ingredients in a medium saucepanfor about 10 minutes until thickened. Let the mixture cool completely.
    2. To make your Biscoff crust swirl, just combine the crumbled cookies with the sugar and melted butter until mixed well, and set aside.
    3. Next, make your ice cream base! Start by beating the softened cream cheese with the lemon juice, zest, sweetened condensed milk, and vanilla.
    4. 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.
    5. 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.
    6. Sprinkle on ½ of the Biscoff mixture.
    7. 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.
    8. 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.
    9. To serve, just let it sit at room temperature for a few minutes to soften up, and you're ready to enjoy!
    scooping blackberry cheesecake ice cream
    Ice Cream Desserts for Fourth of July

    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!

    More Frozen Treats You'll Love

    • Peanut Buster Parfait Ice Cream Pie
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    • Pumpkin Nice Cream
    • Oatmeal Cookie Ice Cream
    • Mango Popsicles
    blackberry cheesecake ice cream in a bowl

    Blackberry Cheesecake Ice Cream with Biscoff Cookie Swirl (No-Churn Recipe)

    Print Pin Recipe Rate Recipe
    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!
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Freezer time: 6 hours
    Total Time: 6 hours 25 minutes
    Course: Dessert, Snack
    Cuisine :American
    Servings: 12 servings
    Calories: 248kcal
    Recipe Source: Chenée Lewis

    Equipment you may need

    • hand mixer
    • small saucepan
    • stand mixer
    • 9x5 loaf pan
    • rubber spatula
    • measuring cups and spoons
    • food scale
    • food processor

    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.
      1 cup blackberries, 1 teaspoon corn starch, ½ teaspoon lemon juice, ¼ cup granulated sugar
    • 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

    Heavy Cream: Be sure to use heavy whipping cream containing at least 35% fat.
    Storage: This ice cream can keep fresh up to a month in the freezer, well wrapped.
     
    Adapted from this Cupcakes and Kale Chips recipe!
     
     

    Nutrition

    Serving: 1 serving | Calories: 248 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 19 g | Saturated Fat: 12 g | Cholesterol: 56 mg | Sodium: 131 mg | Potassium: 67 mg | Fiber: 1 g | Sugar: 11 g | Calcium: 38 mg
    Nutrition Disclaimer
    Tags: biscoff ice cream, blackberry cheesecake ice cream, Blackberry cheesecake ice cream recipe, blackberry ice cream, cheesecake ice cream, ice cream desserts for fourth of july, ice cream no maker, no churn blackberry ice cream, no churn cheesecake ice cream, no churn ice cream, no churn vanilla ice cream, oregon blackberry cheesecake ice cream, sorbet recipe no ice cream maker, sweetened condensed milk
    Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

    Don't lose this recipe! Pin it for later:

    Last Updated on January 19, 2022 by Chenée Lewis

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    105 shares

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    Comments

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    1. Katie

      June 11, 2022 at 11:06 am

      5 stars
      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!!

      Reply
      • Chenée Lewis

        June 15, 2022 at 11:34 pm

        That's so wonderful! I'm so glad you liked the recipe!

        Reply
    2. Kaluhi

      June 17, 2020 at 1:02 pm

      5 stars
      This looks absolutely divine!!!!

      Reply
      • Chenée Today

        June 17, 2020 at 4:13 pm

        Thank you! I'm sure you'll enjoy it 🙂

        Reply
    3. Immaculate Ruému

      June 17, 2020 at 6:16 am

      5 stars
      Oh my days! One word for this is HEAVENLY! So so yum!

      Reply
      • Chenée Today

        June 17, 2020 at 4:12 pm

        I'm so glad you liked it!! Thanks!

        Reply
    4. Tamara

      June 16, 2020 at 3:10 pm

      5 stars
      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.

      Reply
      • Chenée Today

        June 16, 2020 at 4:35 pm

        So glad you all liked it!!

        Reply
    5. Ashley

      June 15, 2020 at 9:02 pm

      5 stars
      I'm in love with this recipe! Who doesn't love cheesecake vibes with Biscoff cookies ?.

      Reply
      • Chenée Today

        June 16, 2020 at 4:35 pm

        No one!! lol thank you!

        Reply
    6. Jazz

      June 15, 2020 at 7:26 pm

      5 stars
      You had me at no-churn! This is really the only way to make ice cream for me.

      Reply
      • Chenée Today

        June 16, 2020 at 4:37 pm

        Thanks! I haven't been making no-churn for that long but I LOVE IT!

        Reply
    7. Katrina Adams

      June 14, 2020 at 6:49 pm

      5 stars
      I love no churn ice cream and Biscoff cookies!! Perfect recipe!!

      Reply
      • Chenée Today

        June 16, 2020 at 4:38 pm

        thank you so much! I love them too 🙂

        Reply
    8. Armelle Dee

      June 14, 2020 at 2:50 pm

      5 stars
      I am pinning this. It looks so yummy and of course perfect for the season.

      Reply
      • Chenée Today

        June 16, 2020 at 4:38 pm

        Thank you!! I hope you love it!

        Reply
    9. Stefani Renee

      June 13, 2020 at 8:14 pm

      5 stars
      OH MY! I wanted to reach through the screen! This sounds amazing. Can't wait to try it.

      Reply
      • Chenée Today

        June 16, 2020 at 4:38 pm

        Thanks! I hope you enjoy! 🙂

        Reply
    10. Mila

      June 12, 2020 at 4:50 pm

      5 stars
      Girl, you did this thing right here! What a beautiful dish!

      Reply
      • Chenée Today

        June 12, 2020 at 5:07 pm

        Thank you so much!! 🙂

        Reply
    11. Marion

      June 11, 2020 at 4:51 am

      5 stars
      I love blackberry cobbler with ice cream on top! It's like you captured the flavor in ice-cream form!

      Reply
      • Chenée Today

        June 11, 2020 at 5:03 pm

        Thanks!! Yeah it's an all-in-one dessert! lol

        Reply
    12. Renia

      June 11, 2020 at 3:17 am

      5 stars
      I love no-churn ice cream. It's ease and simplicity make me so happy.

      Reply
      • Chenée Today

        June 12, 2020 at 4:49 pm

        Same!! It's such a great method.

        Reply
    13. Erika | Black Girls Who Brunch

      June 11, 2020 at 2:51 am

      5 stars
      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!

      Reply
      • Chenée Lewis

        June 22, 2020 at 10:01 pm

        Thank you!! And yeah, no-churn is so convenient!

        Reply
    14. Andrea

      June 11, 2020 at 2:06 am

      5 stars
      Love biscoff cookies. Never thought to add them to my ice cream or use as pie crust. Thanks for recipe.

      Reply
      • Chenée Today

        June 11, 2020 at 5:04 pm

        You're welcome! Yeah I use them all the time for pie crusts!

        Reply
    15. Marta

      June 10, 2020 at 10:35 pm

      5 stars
      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.

      Reply
      • Chenée Today

        June 10, 2020 at 11:54 pm

        You're welcome! 🙂

        Reply
    16. Cathers

      June 10, 2020 at 7:11 pm

      Wow! This looks delish! Pinned to try later 🙂

      Reply
      • Chenée Today

        June 10, 2020 at 8:48 pm

        Thanks! I hope you love it!!

        Reply

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    About Chenée

    I’m Chenée (kinda rhymes with “today”) and I love all types of baking! But my favorite recipes are ones that are quick and easy, and still yield impressive results. The ones you can't help but make again and again! That's what I share here, and I hope I can make your baking life a little easier along the way. MORE ABOUT CHENÉE >>

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