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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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.
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:
- 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!
- lemon juice - to bring out the brightness of the blackberries
- corn starch - to thicken the filling.
- granulated sugar - to give the filling its sweetness.
- 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)!
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!
Equipment you may need
Biscoff Cookie Swirl
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.
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Last Updated on February 5, 2024 by Chenée Lewis